Best Chocolate And Potato Chip Cookies Recipes

CHOCOLATE AND POTATO CHIP COOKIES

Chocolate and Potato Chip Cookies image

How do you make chocolate chip cookies even more of a crowd-pleaser? Easy: Just mix in salty, crunchy crushed potato chips.

Provided by My Food and Family

Categories Chocolate Recipes

Time 29m

Yield 48 servings, 1 cookie each

Number Of Ingredients 10

Ingredients

1-3/4 cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups coarsely crushed ridged potato chips
1 cup semi-sweet chocolate chips
Reynolds® Parchment Paper

Steps:

Heat oven to 350°F.
Combine flour and baking soda. Beat butter and cream cheese in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in potato chips and chocolate morsels.
Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
Bake 12 to 14 min. or until bottoms of cookies are golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CHOCOLATE AND POTATO CHIP COOKIES - GLUTEN FREE RECIPE - (4.1/5)

Chocolate and Potato Chip Cookies - Gluten Free Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 14

Ingredients

2 cups all-purpose gluten-free baking flour or your favorite blend
1/2 teaspoon xanthan gum or guar gum
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups light brown sugar
2 tablespoons unsweetened coconut
1/2 cup canola oil or butter (chewy or crisp)
2 tablespoons agave nectar
1 egg
Up to 5 tablespoons of brewed coffee
1 1/2 tablespoons vanilla extract
1/2 cup miniature milk chocolate chips
Half of a 10 1/2 ounce bag Lays Classic Potato Chips, processed till finely minced but not mealy

Steps:

Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.