Potato chip cookies? Are you kidding me? I had never heard of this before, but apparently moms and grandmas have been making these cookies for years. I was given this recipe by one of my cousins, and couldn't wait to give it a try. Today, my kids are home on another snow day. We wanted a treat this afternoon, and honestly they needed some time apart, so Luke helped me whip these up.
Let me say that I in no way recommend eating cookie dough or anything containing raw eggs. It is a terrible idea. But I am a dough hound and can't help myself. I am telling you, this cookie dough is the absolute best cookie dough I have ever tasted, with the possible exception of my grandma's snickerdoodle dough, and that is really saying something. When I was growing up, my mom couldn't even make noodles without me and my dad swiping bunches of dough. With dough this good, I knew the cookies would be great.
We were so excited to try these, and they didn't disappoint! The cookies are thin and crispy, and the chips give them a nice extra crunch, and really add to the flavor. It's hard to describe, but I'm telling you they are good. Really good. Plus, crushing the chips is a great job for a kid. Luke went to town crushing them up, and he made sure we got the regular potato chips out of the pantry, not the sour cream and onion kind. "That would be a disaster," he said. The boys can't wait for their dad to get home, so we can give him a cookie and make him guess the secret ingredient!
Potato chip cookies
1 cup brown sugar, packed
1 cup granulated sugar
1 cup butter or margarine suitable for baking, softened
2 1/2 cups flour
1 tsp. baking soda
1 1/2 cups chocolate chips (or butterscotch chips, or nuts, or whatever you like)
2 cups crushed potato chips
Preheat oven to 350 degrees F. Cream together the sugars and butter or margarine. Add eggs and beat until combined.
Add baking soda and flour. Mix well.
Fold in potato chips and chocolate chips. (To be honest, I dumped everything in my stand mixer, in the order listed here, and mixed well between ingredients.)
Drop by teaspoon onto a cookie sheet lined with parchment paper (I used my mini ice cream scoop). Bake for 8 to 10 minutes, until golden brown.