I remember I heard about Potato Chip Cookies a while ago, and thought I should try it some time. Of course, I promptly forgot all about it. While I was browsing through The Best American Recipes 2001-2002, from where I made the Double-Baked Flourless Chocolate Cake recipe, I saw a recipe for these cookies and it sounded great. I made some changes to the recipe & I was really pleased with this cookie.
It was a very easy cookie to put together. I made the batch at four o'clock, this evening. It is now 8 o'clock and there arefour three cookies left in the cookie jar. And that's the mark of a good cookie, isn't it?
This recipe makes about 32 crispy, crunchy, nutty, sweet-salty cookies.
Potato Chip Cookies
Ingredients
1/2 cup well crushed Potato Chips (plain salted chips only!)
1/2 cup well crushed walnuts
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup sugar
1 cup butter, at room temperature
1 egg yolk
1 tsp vanilla
Method
1. Mix in a medium bowl the crushed chips, walnuts the flour and the baking powder. Stir together with a spoon.
2. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolk and vanilla and beat until completely incorporated and light.
7. Once they are completely cool, roll the cookies in powdered sugar and transfer to a cookie jar for storage.
Storage is really not a concern with this cookie, because I don't think these cookies would last very long if your house is anything like mine!
It was a very easy cookie to put together. I made the batch at four o'clock, this evening. It is now 8 o'clock and there are
This recipe makes about 32 crispy, crunchy, nutty, sweet-salty cookies.
Potato Chip Cookies
Ingredients
1/2 cup well crushed Potato Chips (plain salted chips only!)
1/2 cup well crushed walnuts
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup sugar
1 cup butter, at room temperature
1 egg yolk
1 tsp vanilla
Method
1. Mix in a medium bowl the crushed chips, walnuts the flour and the baking powder. Stir together with a spoon.
2. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolk and vanilla and beat until completely incorporated and light.
3. Add the dry ingredients into this bowl and stir until completely mixed.
4. Wet your hand and form the dough into 1 inch balls. Place them on a cookie sheet, about 2 inches apart.
5. Bake them in a preheated oven (at 350) for 15-18 minutes or until they just start coloring.
6. Let them rest on the cookie sheet for a few minutes before transferring them to a rack to cool completely.7. Once they are completely cool, roll the cookies in powdered sugar and transfer to a cookie jar for storage.
Storage is really not a concern with this cookie, because I don't think these cookies would last very long if your house is anything like mine!
7 comments:
I haven't had these type of cookies for years and years!!! So glad you posted them as a reminder. Nicely done!
Thanks also for you lovely comments on our blog, much appreciated. My friend who wrote the stromboli guest post is constantly amazed that so many people have commented on it. It's truly a winner!
Nice to "meet" you!!
I ate once at a party these type of cookies but never knew how to remake them. I'm so thankful you posted the recipe. Hubby loves potato chips and these cookies will make him dance hehe
have a wonderful day
These must be SO addictive! What pretty cookies, too!
I have a quick question for you. If you don't mind, could you e-mail me at lizzy.do@gmail.com?
I never tried them but they look so good! Definitely will try your recipe :)
I didn't even know about these cookies until right now. They look so different than my regular cookeis but i am totally fascinated and can't wait to try them!
You have combined two of my most favorite foods: butter and potato chips. What a fabulous cookie!
Thank you all! :)
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