|Potato Chip Cookies|
These cookies are dangerous. I will not tell you how many I ate because it’s embarrassing. But I ate a LOT of them. It didn’t help that I had to make two batches. (Nice excuse.)
I was intrigued by the idea of potato chip cookies when I first saw them posted elsewhere. I figured that they would be the perfect thing to take to my monthly poker game. I knew the potato chips would certainly contribute the salt to the recipe, but I wasn’t sure how it contributed to texture. So I decided to buy ruffled chips versus plain.
The problem with batch number one was minor. The recipe I got had said to use ¾ cups of butter. The cookies really spread out so that the cookies were super thin and flat. I attributed this to all the grease from the potato chips added to the amount of the butter. But they sure tasted good! Can’t help the fact that fat is yummy!
When you are a food blogger, you want to recommend recipes that come out well. Sometimes that means you make many batches. I was eager to post this recipe, and so I whipped up batch 2 a couple of days later. This time I cut the butter down to only ½ a cup. I also stuck the dough in the refrigerator for an hour to chill. This did the trick. I got beautiful shaped, plump cookies. And they still tasted fantastic.
Definitely the salt of the chips boosts the flavor of the cookies. It’s the texture that is a pleasant surprise. You would never know that there are potato chips in them unless someone told you. But the chips do add a nice chew to the texture that I really liked. I took them to work the next day and they were gone fast. Even though I had left them out overnight, they didn’t have that staleness that cookies can get. The outside had a nice crunch to a chewy interior. Just like I like them.
The blog title is not a suggestion, it’s a command. Make them!
Potato Chip Cookies
copied from CountryLiving.com
1 c brown sugar
1 c sugar
1/2 c butter (1 stick, down from 3/4 c)
1 t vanilla
1 t baking soda
2 c flour
2 c potato chips, crushed
1 c chocolate chips
- Heat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips.
- Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.