POTATO CHIP COOKIES
These scrumptious Potato Chip Cookies are loaded with crunchy salty rippled potato chips and semi-sweet chocolate chips making them the perfect balance between sweet and salty. These are one of our all time favorites cookies and they come together quite quickly.
Provided by Beth Pierce @smalltownwoman
Categories Beef
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt.
- Using a stand or hand mixer on medium cream the butter and both sugars until light and fluffy. Reduce the speed on the mixer to low. Add the vanilla and the eggs one at time mixing just until incorporated. Add the flour mixture in three intervals scraping the bowl and beaters when necessary. Remove the bowl from the mixer and stir in the potato chips and chocolate chips.
- Using a 1 1/2 tablespoon cookie scoop drop the cookies on to the prepared baking sheet. Gently press a few potato chip pieces into the tops of the cookies. Bake for 11-12 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before moving to cookie cooling racks.
- NOTES Use good quality butter. I use Land O Lakes or Kerrygold. I find they are well worth the extra cost. Soften the butter and warm the eggs to room temperature. I really love using Ghirardelli bittersweet chocolate chips in these cookies but other chocolate chips can be substituted as well. Use crisp wavy ruffled potato chips to maintain crispiness. Hold on to a few potato chips for the tops of the cookies. If you love nuts add 1/2 cup chopped walnuts or pecans. Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking. Always preheat the oven and load your cookies on the middle rack in the center of the oven. Pro-Tip - Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours. Store on the counter in an airtight container for 3-4 days.
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