Thursday, May 3, 2012

Potato Crisp Cookies

This week I decided that it was high time I had a go at making cookies with potato chips, because I have heard about it in the past and it sounds good. Strange, but good. When I was in my first year of university a friend showed me how great it is to mix potato chips and M&Ms together, all in the same mouthful. Plus, recently, I have seen recipes for chocolate-dipped potato chips, so that just goes to show that mixing salty and sweet is the next big thing. I had a look at several different recipes and finally chose this one because it looked like it would make the most, and that the cookies would be soft and chewy. However, just potato chips wasn't enough for me. This recipe originally called for peanut butter chips or butterscotch chips but that sort of thing isn't so easy to get here in Ireland. Instead I have added mini M&Ms, as a throwback to my undergrad days and because I like colour.



Potato Chip Cookies
(adapted from Alli 'n' Sons)

1 cup butter (200 grams)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla essence
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups crushed potato chips/crisps (plain salted flavour, I used a 150 gram bag)
1 cup mini M&Ms

These cookies are really quick and simple and made just like all other cookies. First, preheat the oven to 180 degrees celsius and prepare a couple of baking trays.

Soften the butter and then place it in a large bowl. Add the sugars and beat until creamy. Then add the eggs, one at a time, and the vanilla essence, and keep on beating. Beat in the flour, one cup at a time, and the baking soda and salt.

Now it's time to add in the potato chips. Take your bag of chips and scrunch it up until all of the chips are broken into crumbs. Make the crumbs as fine as possible. Then measure out 2 cups (which should be the entire bag) and add them to the cookie dough. Give it a good mix with the electric beater.

Finally, pour in the M&Ms and stir them in with a large spoon. Drop teaspoons of mixture onto a tray (the dough is very soft so they cannot be rolled cookies).


Bake the cookies for 10 minutes, then take the tray from the oven and leave them to cool for about 5 minutes. They will be very soft so you must let them cool and harden before moving them, otherwise they will break. This recipe made about 40 cookies, and they were delicious!

1 comment:

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