Two Snacks in One

Chips.  Cookies.

Altogether.

Yep, Potato Chip Cookies, in this case, with extra chips--chocolate ones.

The kids can't figure out the secret ingredient and Mama said she wouldn't have guessed it either.  Potato chips add a unique crunch because the texture doesn't break down in the baking and a pleasing saltiness.  I used the chocolate chips, inspired by the Kitchen Ninja, instead of the pecans suggested by the recipe in Cook's Country.

I don't know if I'll make them again but, as a curiosity, they were pleasing and will go well in camp lunches.

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Potato Chip Cookies

3/4 cup flour

1/2 cup reduced-fat potato chips, crushed fine

1/2 cup chocolate chips

1/4 teaspoon salt

8 tablespoons unsalted butter, slightly softened but still cool, cut into pieces

1/4 cup granulated sugar

1/4 cup confectioner's sugar

1 large egg yolk

1/2 teaspoon vanilla

Preheat oven to 350F and line two baking sheets with parchment paper.

In a bowl, combine flour, potato chips, chocolate chips, and salt.  In the bowl of a stand mixer, cream butter and sugars for about 3 minutes until pale and fluffy.  Then add egg yolk and vanilla, beating until combined.  Reduce to low speed and gradually add flour mixture in three parts.  Roll into 1" balls and space 3" apart.  The flatten with flour-dipped glass to a thickness of 1/4".  

Bake 10-12 minutes, one sheet at a time, rotating pan halfway through.  Allow to cool on baking sheet for 15 minutes.  

Makes 2 dozens cookies that last 2 days in an airtight container.

Cook's Country