POTATO CHIP CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
- Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
POTATO CHIP-CHOCOLATE CHIP COOKIES
A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
- On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
- In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.
SWEET POTATO CHOCOLATE CHIP COOKIES
This recipe was printed in a Penzey's catalog and originates with Sharon Adams of Milwaukee. (prep time does not include baking the sweet potato)
Provided by Linky
Categories Drop Cookies
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F.
- Cream together sweet potato, butter, eggs, sugars and extracts.
- In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
- Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- Fold in the chocolate chips and nuts, if using.
- Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
POTATO CHIP CHOCOLATE CHIP COOKIES
Make and share this Potato Chip Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
- In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
- Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
- Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
- Beat in the egg, then the egg white and vanilla.
- Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
- Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
- Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
- Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
- Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
- Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.
Nutrition Facts : Calories 129.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 3.4, Sodium 66.8, Carbohydrate 16.9, Fiber 0.8, Sugar 11.8, Protein 1.2
WHITE CHOCOLATE POTATO CHIP COOKIES!
I know it sounds a little odd....potato chips in cookies? Don't knock it until you've tried it! It is an amazing combination, especially when you pair the salt of the chips with white chocolate...scrumptious! Use ridged potato chips (such as Ruffles) for best results. (I am not sure of the correct yield of this recipe...I am guessing about 2 dozen but I could be wrong)
Provided by Shannon Cooks
Categories Drop Cookies
Time 22m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream shortening and sugars. Add eggs and vanilla; beat well.
- Sift flour and baking soda and stir into creamed mixture.
- Add crushed potato chips and white chocolate chips. Stir to integrate fully.
- Drop by heaping spoonfuls onto GREASED cookie shhet.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 247.2, Fat 12.1, SaturatedFat 4.1, Cholesterol 18.9, Sodium 70.6, Carbohydrate 32.8, Fiber 0.3, Sugar 22.8, Protein 2.4
CHOCOLATE, POTATO CHIP & PRETZEL COOKIES
Can you feel your mouth watering? I mean really, look at all those nooks and crannies full of sweet, salty, crunchy, gooey, chocolaty, tantalizing flavors. This cookie contains all of the characteristics you want in a cookie. You can find me elsewhere too. My Blog-Ma's Aprong Strings: http://masapronstrings.blogspot.com/...
Provided by Rainie Piccione
Categories Cookies
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350° F.
- 2. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy
- 3. Add eggs and beat until well incorporated, then add molasses.
- 4. In a separate bowl mix the flour, salt, baking soda, until just combined.
- 5. Add the dry ingredients slowly to the wet ingredients and mix until blended.
- 6. Remove from mixer and gently fold in chocolate chips, pretzels and potato chips.
- 7. Transfer dough to clean work surface and divide into 12 equal portions.
- 8. Place each on sheet pan lined with parchment paper and bake in oven 12 minutes, or until very lightly browned.
- 9. Let cool on rack and store in airtight container.
- 10. Beware of lurking Cookie Monsters. I am sure there will be many sightings.
CHOCOLATE POTATO CHIP PUDDING COOKIES
Chocolate morsels and crushed potato chips baked into pudding cookies? Yup. They provide the ideal blend of sweet and salty to these moist, chewy treats.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 48 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.7084 g, Sugar 0 g, Protein 1 g
CHOCOLATE AND POTATO CHIP COOKIES
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
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
TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES
A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!
Provided by Tro1783
Categories Drop Cookies
Time 31m
Yield 15-18 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cream the butter and both sugars together.
- Add egg and vanilla and beat until fluffy.
- In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
- Slowly add in the dry mix to the rest.
- Fold in chocolate chips.
- Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
- Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).
POTATO CHIP CHOCOLATE DRIZZLED COOKIES
I made these last night and thought they were very good! I actually just used one cookie sheet and baked 12 cookies with this recipe.
Provided by Eudocia Romulus
Categories Cookies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- 2. Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
- 3. n a medium bowl, stir together the flour, potato chips, and salt.
- 4. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
- 5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
- 6. Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
- 7. Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.
POTATO CHIP COOKIES DIPPED IN CHOCOLATE
These are very possibly the best cookies ever. Savory/Sweet perfection. Add them to your arsenol..... super easy
Provided by heidi-younggrasshop
Categories Dessert
Time 29m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees F.
- Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside. I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth. Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
- Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.
- Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
- If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
- OMGoodness -- DELISH :).
Nutrition Facts : Calories 409.2, Fat 24.7, SaturatedFat 10.3, Cholesterol 34.3, Sodium 186.9, Carbohydrate 44.1, Fiber 1.9, Sugar 17.4, Protein 4.2
CHOCOLATE AND POTATO CHIP COOKIES - GLUTEN FREE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 14
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.
SWEET POTATO CHOCOLATE CHIP COOKIES
This recipe courtesy of Sharon in a Penzeys Spice catalog.
Provided by Richard Hoover
Categories Cookies
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 300 degrees
- 2. In a large bowl, cream together the cooked sweet potato, butter,eggs, sugars and extracts.
- 3. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
- 4. Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- 5. Fold in the chocolate chips and walnuts.
- 6. Drop by teaspoon onto ungreesed cookie sheet and bake at 300 degrees for about 25 mins. or until firm in the middle.
CHOCOLATE POTATO COOKIES
Mashed potatoes in cookies?! Unbelievable?! Sshhh, let's keep the secret to these can't-get-enough-of-'em Chocolate Potato Cookies until everybody tastes 'em! I got this tasty recipe from Mr. Food.
Provided by LINDA BAILEY
Categories Nuts
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. Coat baking sheets with cooking spray. In a large bowl, cream together brown sugar and shortening until light and fluffy. Beat in egg and almond extract, mixing well. Add melted chocolate and mashed potatoes, beating until smooth. In a small bowl, combine flour, salt, and baking soda. Alternately add flour mixture and milk to brown sugar mixture, stirring until smooth.
- 2. In a small bowl, combine flour, salt, and baking soda. Alternately add flour mixture and milk to brown sugar mixture, stirring until smooth. Mix in nuts. Drop by rounded teaspoonfuls 2 inches apart onto prepared baking sheets. Bake 10 minutes, or until cookies spring back when touched lightly with a finger. Remove cookies from oven and wait 2 minutes before removing to a wire rack to cool slightly. Frost warm cookies and sprinkle with nonpareils.
POTATO CHIP-CHOCOLATE CHUNK COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 18 cookies
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Put 2 heaping cups potato chips in a large bowl and add the semisweet and caramel milk chocolates; set aside. Put the remaining 3 cups potato chips in a resealable plastic bag and finely crush with the bottom of a measuring cup; transfer to a small bowl and set aside.
- Whisk the flour, baking powder, baking soda and kosher salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on high speed until very fluffy, about 5 minutes. Add the eggs, one at a time, then add the vanilla, beating well after each addition until creamy. Reduce the mixer speed to low; gradually beat in the flour mixture until combined. Add the potato chip?chocolate mixture and beat until combined.
- Roll the dough into large balls (about 1/4 cup dough each), then roll in the crushed potato chips. Arrange 2 inches apart on 3 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are browned around the edges but still soft, 20 to 22 minutes. Immediately sprinkle with flaky sea salt. Transfer the pans to racks and let cool 10 minutes, then slide a spatula under the cookies and transfer to the racks to cool completely.
POTATO CHIP CHOCOLATE CHIP COOKIES
I had cookies similar to these a few times as a child and really liked them. When I decided to try these for my kids, both of my sons loved them. They are certainly not a health food but they are a unique combination of ingredients and are quite tasty!
Provided by Val Al
Categories Chocolate
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Sift together flour, baking soda, and salt.
- 3. Cream butter, brown sugar, and sugar together until fluffy. Add eggs and vanilla and mix just until well blended. Add flour mixture and blend well. Fold in chocolate chips and potato chips.
- 4. Drop onto ungreased cookie sheets (I use a scoop that holds just over 1 tablespoon of dough.) Bake for 15 min. or until they just begin to turn golden brown.
- 5. Let cool on cookie sheet for 1-2 min. Remove to wire cooling racks until cool.
- 6. They are best when they have cooled completely. Enjoy!
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