Written By: Leslie Means
Last May Kyle helped a co-worker pack boxes for a move. As a gesture of his appreciation, Kyle’s co-worker presented him with a box of chips.
Literally. A large box. Full of individually wrapped chips.
We were thrilled.
These chips have served as a side item for a couple parties and are always there to greet me when I am looking for a snack.
That’s the problem.
I don’t want these chips in my house anymore. But I can’t. throw. them. away.
Instead of throwing them away, I’ve decided to put these bad boys into my favorite cookie recipe.
Say what?!?!?!?!?!??!?!? Yes. Chips in cookies. The irony of potato chips in a cookie isn’t lost on me here. I realize this recipe could single-handedly be the reason America is overweight.
But – eh, whatev.
Never tried it? Here’s your chance. These puppies go together like candy corn and peanuts, like Peanut M & M’s, like a Mr. Goodbar. You get the picture. It’s a combo of salty and sweet that is delish!!
There are many recipes floating around for these guys on the web (who knew?!) but I like to stick with an original favorite for the basic ingredients from My Secret Chocolate Chip Cookie Recipe. Remember these?
These potato chip cookies are *almost* the exact same recipe ~ just substitute the chocolate chips for two cups of crushed potato chips.
Also instead of using a full cup of Crisco, I put one stick of butter and 1/2 cup of Crisco in this batch. It just seemed to me like the butter was an important step in this recipe. You can also add pecans but I left them out as my family isn’t a fan.
What you’re left with is a tasty combo of salt and sugar. I still prefer my chocolate chip cookies over these, but it was fun to try something new. Even though as I’m typing I can still feel the leftover grease in my fingers.
Let me know if you plan to try the recipe! Seriously, I have plenty of chips left. You can have them if you wish.
- 1 tsp. REAL vanilla
- 3/4 tsp. Kosher Salt
- 1 tsp. baking soda (Make sure this one is fresh, too.)
- 3/4 cup granulated sugar
- 1/2 cup Crisco and 1 stick butter
- 3/4 cup packed brown sugar
- 2 eggs
- 2 1/4 cups all-purpose flour
- 4 cups crushed potato chips (plain)
- Optional: Pecans and Chocolate Chips
Preheat oven to 375 degrees
Combine flour, baking soda and salt in small bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in two cups of crushed chips; nuts and chocolate chips are optional here as well.
Use large cookie scoop. Place dough on lined cookie sheet (again, I use a silver jelly roll pan). I can hold 12 cookies on one pan comfortably.
Bake until just about finished; 8-10 minutes. Take out of oven and leave cookies on sheet to continue baking for 1-2 minutes.
Move to wire racks to cool. Place in freezer/fridge in air-tight containers once cooled for best taste!