I know what you are thinking. “These people have lost their mind and now doing unthinkable things with food”. “What the heck are they planning to do with cookies and potato chips?”
I am happy to admit this recipe is nowhere near one of those crazy food videos on Facebook. You know, the ones in which someone makes cookies, deep fry them, make an ice cream sandwich, then turn that into an ice cream Sunday wrapped in a pizza.
We don’t mess around when it comes to food. Think of these cookies as shortbread cookies. Traditionally, a shortbread is a cookie made with a 3-2-1 ratio (flour, butter, sugar). Making it one of the easiest cookies on the planet.
So where do the potato chips come in? Well, this recipe features the dough being made with not just flour but with Lays Potato Chips. The final product is a tasty cookie perfectly balanced between sweet and salty that do not taste like potatoes or chips.
Don’t let the uniqueness of this recipe scare you away. Sit back and think of all the times you ate raw cookie dough in your ice cream or the number of times you ate Wendy’s chicken nuggets dipped in their soft serve ice cream.
Ingredients
-
1½ cups butter (3 sticks), room temperature
-
1 cup granulated sugar
-
1½ teaspoons vanilla
-
1 egg yolk
-
3 cups flour
-
1½ cups finely crushed potato chips
-
powdered sugar for dusting
Instructions
-
Preheat oven to 350°F
-
Line a baking sheet with parchment paper and set aside.
-
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on high for 5 minutes.
-
Turn the mixer to medium and add in the vanilla and yolk and mix for an additional minute, scraping the sides of the bowl as necessary.
-
Turn the mixer to low and add in the flour until incorporated and finally the potato chips.
-
Using a medium (2tablespoon sized) cookie scoopdrop the dough onto the prepared sheet 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden.
Recipe source: Cookies and Cups
Photo source: Fine Cooking
