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Potato Chip Cookies

Fall quarter of my second year of college I shimmied out on a limb.  As in I gave a demonstration speech on how to make potato chip cookies.

I stood sweating in front of the biased jury, friends of mine four minutes earlier who now sat with arms crossed in undersized chairs daring me to put a potato chip in a cookie.

They had no idea.

Six minutes later… having chowed the evidence to crumbs, there sat a grinning group of believers.

Potato chips.

They shook their heads in disbelief.

Who’d a thunk?

So…how ’bout you?  You ready?

What we need isn’t much.  Five things.  And if we’ve got the chips, we’re practically there.

Here’s the run down: butter, sugar, flour, vanilla and chips (any plain kind we want).

I started with the butter–a whole cup–and melted it in a pan.  I only melted mine because it came straight from the fridge.  Room temp. butter works just fine.

With the butter in the mixer, I added 1/2 cup of sugar and then let the stuff spin around together.  It’s still soupy from the melted butter.  But the flour takes care of that.

Here I added the flour.  Two cups.

And then I added the vanilla.  One teaspoon.

And then I pulled out my chips.

Now, I don’t know the whole reason why the chips work.  Part of it’s faith.  Part of it’s what my mom mentioned years ago.  Because of the chips, the cookies need no additional soda or salt or anything.  They just do what they’re supposed to.

And that’s a beautiful thing.

Well, the recipe calls for 3/4 cup crushed potato chips.  And how they get crushed, I suppose, is a personal prerogative.  I favor the rolling pin/ziploc bag method, as it takes ten seconds.

And since there’s no real way to measure the chips until they’re crushed, I just throw in a couple of handfuls.

I ended up with a whole cup of crushed chips.  And because that extra 1/4 cup hardly matters, I shrugged and dumped ’em all in.

After the chips are stirred in, the dough should be soft.  Fluffy, even.

Perfect for sampling.

I did.

Now…since the goal is cookies…ahem…I formed the dough into tablespoon-like balls.

At this point, my mom always dipped a fork in sugar and pressed the dough down–twice.  North-south.  East-west.

I did that for half the cookies.  It seemed the right thing to do.

And then because it suddenly struck me to try something different, I simply pressed the other dough balls down with my fingers and sprinkled a smattering of sugar on top.  Liberating.

Then I baked these guys at 350 degrees for eleven minutes.

I also put the rest of the dough aside for my husband who put his bid in for the stuff the moment he saw we had chips.

But now there’s these.

Buttery.

Decadent.

Perfectly sweet potato chip cookies.

I slid one right from the pan and hovered over the sink.  That’s legal here.

Such goodness from a simple cookie made with a handful of chips.

I’m tellin’ ya…if you like sugar cookies or butter cookies, or cookies at all, then the potato chip cookie just might be your cookie.  Surprise yourself.

Here’s the recipe:

1 cup butter (two sticks) softened or melted

1/2 cup sugar

2 cups flour

1 teaspoon vanilla

3/4 cup crushed potato chips

Combine all ingredients in order listed.  Resist eating all the dough.  Form dough into tablespoon sized balls.  Press cookies down with a fork dipped in sugar.  Bake at 350 degrees for 10-12 minutes.  Makes 2 1/2 dozen.  They freeze like champs.

 

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9 Responses to “Potato Chip Cookies”

  1. Kristina says:

    I’m drooling over here!

  2. kristine kwok says:

    always love ur recipe writing. simple, straightforward, and a dash of ur funny sense of humor–loved that u made half the cookies w/o fork prints; liberating!!! felt like i was sitting on your stool in the kitchen smelling them bake. excited to try these. thank you!!

  3. Sarah says:

    My gluten free heart is sinking reading this. Do you think I could do this with a gluten free mix? I was thinking an oat, almond, coconut mix for the flour.

    • jeanne says:

      Sarah…you’re my gluten-free expert. So, if these cookies can be made with a mix of different flours, then I know you’re the one who can figure it out!! I hope you’ll try it…and then let me know.

  4. Linda H says:

    Looks simple … sounds delicious … Thanks for the recipe, I’m going to give them a try.

  5. Robin says:

    Love these cookies. Making them again today for a big party tomorrow.

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