Potato chip cookies? I was skeptical at first as well. I am not a fan of potato chips. We never buy them, for obvious reasons, but I just would rather eat something else than plan potato chips. I had my first potato chip cookie from my favorite St. Louis Bakery, Pint Size Bakery. I can’t remember everything they put in theirs, and to be perfectly honest there is no way my baking skills could ever compete or replicate something from there.
I wanted to attempt to recreate a similar potato chip cookie for Baby Snob‘s first birthday party though. Rather than order or attempt to make a giant cake or copious amounts of cupcakes for guests, I decided on cookies (and of course baked a small cake just for her). We had classic chocolate chip and peanut butter, but I wanted to make something a little more unique as well (that also didn’t take a ton of time, as I was already running way behind on my planning/execution for the gathering). The potato chip cookies instantly came to mind.
I was really happy with how these turned out. They are sweet with just a hint of extra salt and crunch from the potato chips, but you would never know it’s the potato chips that give them that quality. The best part about making potato chip cookies? For once, it won’t matter if all the chips in the bag are crushed to crumbs!
White Chocolate Potato Chip Cookies (adapted from Martha Stewart)
2 sticks (1 cup) unsalted butter at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs at room temperature*
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups crushed, plain potato chips
1 bag, 12 oz. white chocolate chips
1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. In stand mixer, cream together butter and both sugars until fluffy, about 3 minutes.
3. Add vanilla and eggs, one at a time, at medium speed. Be sure to stop and scrape down the sides of the bowl as you go.
4. In a separate bowl, stir together flour and baking soda. Turn mixer onto stir and slowly add flour mixture just until combined.
5. Stir in chips and white chocolate chips.
6. Scoop cookies by the heaping teaspoon (or with cookie scoop) and place 2 inches apart on parchment paper-lined cookie sheets. Bake for 12 – 15 minutes or until edges begin to brown.
7. Remove from oven and allow them to completely cool on a cooling rack.
Yields: Approximately 48 cookies
*If you forget to take your eggs out in time to come to room temperature, just place them in a bowl of warm water for a few minutes!
These are best served next to a tall glass of cold milk.
And the best part . . . the cold, sweet, crumb-filled milk at the end that wash it all down.
What is the most unique kind of cookie you’ve tried lately?
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