02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    POTATO CHIP COOKIES
    from "The Dinner Doctor" by Anne Byrn

    After noticing the crowd hovering over these cookies at a recent gathering, I wormed my way through to the table and found a plate of what appeared to be plain old butter cookies. I took one, nevertheless, and found the cookie dissolved deliciously in my mouth, with a teasing interplay of sweet and salty. These were no ordinary butter cookies, I concluded, and I knew I had to find the recipe. Well, I must admit I was aghast at first when I learned they were butter cookies to which crushed potato chips had been added! Then I stopped and thought. Remember what crushed chips do for a bland tuna noodle casserole? They're even better in cookies.

    To Prep: 10 Minutes
    To Bake: 10–12 Minutes
    To Cool: 30 Minutes

    Makes 48 Cookies
    INGREDIENTS (CLICK TO BUY)

    1 cup (2 sticks) unsalted butter, at room temperature
    1 cup granulated sugar
    3 cups all-purpose flour
    2 teaspoons pure vanilla extract
    1 1/2 cups crushed plain potato chips, smooth or ridged
    1 cup confectioners' sugar

    Print recipe
    PREPARATION

    1. Place a rack in the center of the oven and preheat the oven to 350°F.
    2. Place the butter and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed until the mixture is well blended, 30 seconds. Increase the speed to medium and beat until fluffy, 30 seconds longer. Add the flour and the vanilla and beat on low speed until the flour is just incorporated. There's no need to scrape down the side of the bowl. Add the potato chips and beat on low until the batter just comes together and the potato chips are incorporated, 30 to 45 seconds.
    3. Drop the batter by teaspoonfuls onto ungreased baking sheets (you'll need 2), leaving an inch between the cookies. Bake the cookies until they are lightly browned around the edges but still soft in the center, 10 to 12 minutes. Remove the baking sheets from the oven and let the cookies rest on them for 1 minute.
    4. Transfer the cookies to a wire rack to cool, then immediately generously sprinkle half of the confectioners' sugar over them. Let the cookies cool completely, 30 minutes. Sprinkle the cookies with the remaining confectioners' sugar before serving.
    Tip: Store these cookies in a plastic container or cookie jar at room temperature for up to 1 week. Or, after they are cool but before you sprinkle them with the confectioners' sugar, freeze them in a resealable plastic bag for up to 6 months. Thaw the cookies overnight in the refrigerator before serving.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Lay's Wavy Potato Chips - $4.29/ea
     11oz
     
      Domino Powdered Confectioners Sugar - $1.79/ea
     1lb box
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      Nielsen-Massey Madagascar Bourbon Vanilla Extract - $8.29/ea
     4oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users