Oh sure, you learn that proper. These are potato chip cookies! I’m not certain of the origin of potato chip cookies, however I consider them as a form of nation cooking factor.
I hail from the land of many Cracker Barrels … if you recognize, you recognize. However when you’ve by no means had potato chip cookies earlier than, you might be in for a deal with!
Potato chip cookies are salty and candy and type of remind me of rustic shortbread. Some cookies are supposed to be eaten alongside milk (and even dunked in milk). And these definitely fall into that class. 🙂
Potato Chip Cookie Elements:
- All-Objective Flour
- Softened Butter
- Granulated White Sugar
- Brown Sugar
- Crushed Potato Chips
- Vanilla Extract
I’ve seen potato chip cookies made with plenty of variations, like including a bit of chopped chocolate or peanut butter chips, or sprinkling the tops with powdered sugar earlier than baking.
Personally, I like them easy, however be happy to strive a variation when you’re feeling it.
It’s possible you’ll observe within the recipe under that these (once more, like shortbread) wouldn’t have a leavening agent. There isn’t any baking powder or eggs—simply loads of butter and potato chips.
These potato chip cookies gained’t unfold or rise a lot when baking, so that you’ll wish to form them a bit of so the facilities don’t prove too doughy (until you need that, then go for it).
What Sort of Chips Ought to I Use?
You should utilize traditional, ruffled, or kettle potato chips. Simply make certain they’re plain and non-flavored. I’m experimental, however BBQ potato chip cookies simply don’t sound good to me! Haha. Joyful baking. xo. Emma
Love cookies? Give my Comfortable & Chewy Snickerdoodles (With out Cream of Tartar) a strive!
Potato Chip Cookies
- 1 cup butter softened
- ¼ cup granulated white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ¾ cup all goal flour
- 1 cup potato chips crushed
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In a medium to massive mixing bowl, cream collectively the butter, sugars, and vanilla extract.
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Stir within the flour and crushed potato chips till a crumbly dough types.
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Form the dough into 16 disks. Place a baking sheet (or two) lined with parchment paper or a baking mat.
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Bake at 350°F for 18 to twenty minutes. The bottoms ought to flip a deep golden brown. Take away to a cooling rack after baking.
Energy: 113kcal | Carbohydrates: 21g | Protein: 2g | Fats: 2g | Saturated Fats: 0.5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.003g | Ldl cholesterol: 2mg | Sodium: 45mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg