Come on, admit it … when you saw the title of this post you probably thought “What??” and were more than just a little curious. I know when I saw these cookies in a recent issue of Cuisine At Home I was intrigued the moment I saw the title. Potatoes aren’t generally a common ingredient found in cookies or most sweet baked goods, for that matter. So I absolutely needed to give them a try.
These cookies are awesome! There’s no other way to put it. They’re just awesome. I already loved the idea of a sweet/salty combo. That always gets my attention. These cookies have finely crushed potato chips in the batter and then get a second round of salted crispy taters folded in before baking along with some chocolate chips. The combination of the crisp, salty potato chips balances so nicely with the semi-sweet chocolate chips. These are the type of cookies that you won’t be able to stop munching on.
One Year Ago: Snickerdoodle Pie
Potato Chip Cookies Slightly adapted from Cuisine At Home
2 cups all-purpose flour
1 cup finely crushed plain potato chips
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups coarsely crushed plain potato chips (the saltier, the better!)
1/2 cup mini-chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together flour, 1 cup finely crushed potato chips, baking powder and salt in a bowl; set aside.
- Cream together butter and both sugars in a bowl with a mixer on medium speed, 3-5 minutes. Add the eggs and vanilla; beat to combine. Mix in flour mixture until combined.
- Fold in the 2 cups coarsely crushed potato chips and chocolate chips.
- Scoop dough onto prepared baking sheets (about 2 tablespoons each cookie) and bake until edges are set, 12-14 minutes.
- Cool 2 minutes on baking sheets and then transfer to wire rack to cool completely.