Much thanks to Julie as always!
The Great Cookie Experiment – Potato Chip Cookies
I can only imagine how someone came up with the idea to mix cookies and potato chips.
Maybe one of those cliché’d moments like you get with peanut butter cups, “Hey! You
got cookie dough on my potato chip!” “No, you got potato chips in my cookie dough!”
It doesn’t really matter. Someone did it, and this is the result.
The result is that it’s a pretty good cookie! I just don’t really know why the potato chips
are in them at all. The crushed chips don’t stay crispy- they absorb the moisture from
the butter and turn into…well…potato. The potato taste might add a little bit of flavor
complexity, but not much of one. There’s no other salt in the recipe, so the potato chips
DO provide all the salt. That’s about it.
HOWEVER, all is not lost! Because while the potato chips pretty much just vanish into
the cookie after it’s baked, it’s PERFECT in the cookie dough! The cookie dough is
sweet, buttery, salty and crispy all at the same time. It’s cookie dough perfection. Take
the bowl, eat the dough with a spoon, and invite some friends!
One of my friends thinks that maybe crushed chips on top of the cookie might enhance
the potato chip taste. It might be worth a try. If I can stop eating the cookie dough and
get around to baking the actual cookies.
¾ cup sugar
¾ cup butter
1 tsp vanilla
1 ½ cups flour
1 cup crushed plain potato chips
Heat oven to 350. In a large bowl, beat sugar and butter until light and fluffy. Add
vanilla and egg. Blend well. Stir in flour, mix well. Stir in potato chips. Drop dough
by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets, Bake at 350 for 10-
12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie
sheets. Cool completely. Sprinkle with powdered sugar if desired.