Hi everyone, I’m Linda Broday and welcome to my little kitchen. I am not the best cook and I have to confess I don’t even really like to cook. My mama, God bless her heart, sure did try to instill some of her love for cooking in me but it just wouldn’t take. She was one of the best cooks and everyone loved to go to her house and it wasn’t for the candy she hid under the sofa. LOL My mama sure did love her sweets, and unfortunately, that got passed on to me. I’ve made these cookies so you know they aren’t very difficult. I did get some a little bit brown. Ha!!! Typical.
POTATO CHIP COOKIES
Ingredients:
2/3 cup (133 g.) light brown sugar- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup (65 g.) granulated sugar
- 1/2 tsp kosher salt
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 1/2 cups (180 g.) all-purpose flour
- 1 cup semisweet chocolate chips
- 2 3/4 cups (145 g.) crushed kettle-style potato chips, divided
Directions
Step 1 In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, granulated sugar, and salt on medium-high speed until pale and fluffy, 2 to 3 minutes.
Beat in egg, vanilla, and baking soda until combined, then reduce speed to low and beat in flour just until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.
Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1″ apart. With a clean palm, flatten balls into pucks about 2 1/2″ in diameter.
Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.
Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely. Enjoy!
These will store in an airtight container for 3 weeks. I tell you they are so tasty. But don’t expect a soft cookie. These are crunchy sweet goodness.
What are your cookie favorites? Have you ever made any unusual kind?