Potato Chip Cookies
Why I Love This Recipe
My grandmother introduced these delicious cookies to our family when I was about 6 years old. I would capriciously argue with the next door neighbor kid, correcting him when he asked where I got the cookie by blithely replying "It's no cookie, it's a potato chip". Now, while not technically correct and definitely not one of my finer philanthropic moments, as I would laugh myself into hysterics while his face morphed into something resembling a red blowfish. Ahh childhood… These cookies are truly delicious, and they really do contain potato chips. So the next time you’re at mega-mart and the person bagging your groceries crushes your Ruffles or reduces your Lays to salted potato powder. Don’t ask for an apology, just go home and bake some cookies.
Ingredients You'll Need
3/4 cup Butter, unsalted
3/4 cup Granulated Sugar
1 Egg Yolk
1 tsp Vanilla
1 1/2 cup AP Flour, Sifted before measuring
3/4 cup Crushed Potato Chips, I prefer Lay’s (Kettle chips are too hard)
1/2 cup Chopped Walnuts or Pecans
Follow the standard method of making cookies…
In a medium bowl, cream butter and sugar until light and fluffy.
Add egg yolk and vanilla, then mix to combine.
Add flour and stir till the dough begins to form.
Fold in the potato chips and the nuts.
Cover with plastic wrap and chill for 15 - 30 minutes
Preheat oven to 350 degrees.
Remove from refrigerator and roll into walnut sized balls.
Place the balls on an un-greased cookie sheet, about 2 ½ inches apart.
Take a fork and press down, then turn fork 90 degrees and press again to form a grid and flatten the dough slightly.
Bake for 10 minutes
Let cool about 2 minutes on sheet pan before moving to a rack, then cool completely or at least cool enough so you don’t burn your mouth while devouring them.
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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