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Can you refrigerate cookie dough with potato chips in it?

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I want to make Sweet and Salty cookies for a party on Saturday. Do you think I can make them ahead and refregerate the dough? If not, should I make the dough without adding the pretzels and potato chips and just add them when I am ready to bake them? Will that compromise the flavor?
Has anyone tried these cookies?

Sweet & Salty NESTLÉ® Toll House® Cookies
Prep:15 minsCooking:9 minsCooling:0 minYields:60 cookiesWho doesn’t love something that’s both salty and sweet? This simple recipe puts a new spin on an old favorite by adding pretzel and potato chip pieces to the classic Nestlé® Toll House® Chocolate Chip Cookie recipe.Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 cups coarsely broken rippled potato chips
1 cup small pretzel twists, broken into 1/2-inch pieces
1/2 cup unsalted peanuts (optional).Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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  1. Mm, my feeling is the longer the dough sets the softer the chips and pretzels will become, if that's an issue for you. Compromise of flavor? Nah, you've got plenty of flavor going on with these cookies. I'm not sure it the chips would be particularly crunchy after baking anyway, even using the heartier rippled style. I think your idea of adding the crunchy stuff right before baking is your best bet.