THAT’S RIGHT, YOU HEARD ME RIGHT…
Yes, I said Potato Chip Cookies.
I think this is a Midwest thang.
I was born and raised in Michigan and we Michiganders don’t throw anything away.
You just don’t throw away perfectly good potato chip crumbs! You put them to good use. 🙂
That’s right, by “good use” I do mean adding butter, flour, and sugar!
HAVE YOU NOT LEARNED ANYTHING ABOUT ME BY NOW ?! 🙂
You must fill up that lunch pail with something besides good old peanut butter and jelly! I swear every kid growing up in the Midwest had a Mother who made these potato chip cookies. I was no exception. My Mom used to make these all the time. I took my Mom’s recipe and tweaked it a bit. Yeah, she does not mind, because she knows me. She knows my “religion”. Her recipe originally calls for margarine. Margarine is against my….let’s just say…. “baking religion”.
Just can’t go there. Now, here ye Parkay and the like, I didn’t say there was anything wrongggg with MARGARINE…Like I said; it’s just against my “baking religion”. You can’t fault a person for their religion, right??? Okay, good. Just so we are clear on that.
People out here in San Francisco just look at me weird when I mention this cookie.
People from the Midwest totally know what I am talking about and they thank me.
Everyone I’ve met who is from the Midwest knows how good a potato chip cookie is.
So let’s hear it for us Midwest folk! and don’t you dare throw away those crumbs!!! or let your “old man” tilt back & shovel them into his mouth either. For the love of God!! we need to make cookies!!
Yes, that’s exactly what you tell him…
Potato Chip Cookies
1 C (softened) room temp butter
1 C light brown sugar
1 C white sugar
2 eggs (room temp)
1 tsp. vanilla
2 Cups all-purpose flour
2 Cups crushed potato chips
1 C finely chopped nuts (walnuts or macadamia nuts are both good)
Sugar for sprinkling
Preheat the oven to 350 °
Prepare a cookie sheet or 1/2 sheet pan with parchment paper or a silicone silpat baking mat.
In a small bowl; whisk the flour, Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment; beat on medium- high speed the butter and sugars until light and fluffy; about 2-3 minutes. If you don’t have a stand mixer, you can use a hand mixer and use a large bowl.
Add eggs one at a time, beat on medium speed; stopping the mixer to scrape down the sides and bottom of the mixer bowl. Mix until combined. Add vanilla, combine. Add flour and mix on medium low until combined. Take the bowl off the stand mixer and by hand using a wooden spoon, add the crushed potato chips and combine. Add nuts and combine.
Take about a little less than a tablespoon of dough and make round balls and place them 2 inches apart on the cookie sheet. Sprinkle with granulated sugar. The cookies spread quite a bit when baking, so make sure to keep them 2-3 inches apart.
Bake at 350 ° for about 11 minutes or until light golden brown and they are still soft.
Set the cookie sheet on a wire rack and let the cookies cool completely on the cookie sheet before removing them.