Potato Chip Cookies. Gnome: New Song New Band.

How many of you get this one?

Oh yeah! Now I get it.

Absolutely NOTHING to do with today’s cookies, but you did find my web address so let’s get to the recipe.

I posted a Potato Chip Cookie recipe last year (here) and they were super good.

This recipe is a bit different in that there are potato chips finely incorporated in the dough (as well as more mixed in with the chocolate chips and nuts) which gives the cookie a more pronounced potato flavor. This is a good thing.

My first thought when I bit into a cookie fresh out of the oven was that it was sort of like a french fry studded with chocolate and nuts. Sweet, salty and spuddy. Yum.

Potato Chip Cookies

Ingredients:

2 cups flour
1 cup finely crushed plain potato chips
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened (original recipe calls for shortening)
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups coarsely crushed plain potato chips
1/2 cup mini-chocolate chips
1/4 cup chopped pecans

Directions:

1. Preheat oven to 350℉. Line a baking sheet with parchment paper.

2. Whisk together flour, 1 cup finely crushed potato chips, baking powder and salt in a bowl; set aside.

3. 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.

4. Fold in the 2 cups coarsely crushed potato chips, pecans and chocolate chips.

5. Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie) and bake until edges are set, 12-14 minutes.

6. Cool cookies 2 minutes on baking sheets and then transfer to wire rack to cool completely.

Makes 2 dozen cookies

Recipe from Cuisine At Home Magazine