Chocolate And Potato Chip Cookies Recipes

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POTATO CHIP-CHOCOLATE CHIP COOKIES

A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 10



Potato Chip-Chocolate Chip Cookies image

Steps:

  • Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
  • On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
  • In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
  • Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

8 ounces/225 grams unsalted European-style cultured butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 (packed) cup/110 grams light brown sugar
1/4 cup/30 grams confectioners' sugar
2 cups/255 grams unbleached all-purpose flour
2 cups/190 grams finely crushed thin potato chips, such as Lay's Classic
1 cup/175 grams semisweet chocolate chips
1 large egg
A few pinches granulated sugar

CHOCOLATE POTATO COOKIES

Mashed potatoes in cookies?! Unbelievable?! Sshhh, let's keep the secret to these can't-get-enough-of-'em Chocolate Potato Cookies until everybody tastes 'em! I got this tasty recipe from Mr. Food.

Provided by LINDA BAILEY

Categories     Nuts

Time 30m

Number Of Ingredients 13



Chocolate Potato Cookies image

Steps:

  • 1. Preheat oven to 400 degrees F. Coat baking sheets with cooking spray. In a large bowl, cream together brown sugar and shortening until light and fluffy. Beat in egg and almond extract, mixing well. Add melted chocolate and mashed potatoes, beating until smooth. In a small bowl, combine flour, salt, and baking soda. Alternately add flour mixture and milk to brown sugar mixture, stirring until smooth.
  • 2. In a small bowl, combine flour, salt, and baking soda. Alternately add flour mixture and milk to brown sugar mixture, stirring until smooth. Mix in nuts. Drop by rounded teaspoonfuls 2 inches apart onto prepared baking sheets. Bake 10 minutes, or until cookies spring back when touched lightly with a finger. Remove cookies from oven and wait 2 minutes before removing to a wire rack to cool slightly. Frost warm cookies and sprinkle with nonpareils.

1 c packed brown sugar
1/2 c vegetable shortening
1 egg
1 tsp almond extract
1/2 c semisweet chocolate chips, melted
1/2 c unseasoned mashed potatoes, (actual potatoes)at room temperature
1 1/2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 c milk
1/2 c chopped walnuts or pecans
(1) 16 oz container chocolate fudge frosting
1/4 c nonpareil candies

WHITE CHOCOLATE POTATO CHIP COOKIES!

I know it sounds a little odd....potato chips in cookies? Don't knock it until you've tried it! It is an amazing combination, especially when you pair the salt of the chips with white chocolate...scrumptious! Use ridged potato chips (such as Ruffles) for best results. (I am not sure of the correct yield of this recipe...I am guessing about 2 dozen but I could be wrong)

Provided by Shannon Cooks

Categories     Drop Cookies

Time 22m

Yield 24 serving(s)

Number Of Ingredients 9



White Chocolate Potato Chip Cookies! image

Steps:

  • Preheat oven to 375 degrees.
  • Cream shortening and sugars. Add eggs and vanilla; beat well.
  • Sift flour and baking soda and stir into creamed mixture.
  • Add crushed potato chips and white chocolate chips. Stir to integrate fully.
  • Drop by heaping spoonfuls onto GREASED cookie shhet.
  • Bake for 10 to 12 minutes.

Nutrition Facts : Calories 247.2, Fat 12.1, SaturatedFat 4.1, Cholesterol 18.9, Sodium 70.6, Carbohydrate 32.8, Fiber 0.3, Sugar 22.8, Protein 2.4

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
8 ounces white chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
2 cups coarsely crushed ridged potato chips

POTATO CHIP CHOCOLATE CHIP COOKIES

Make and share this Potato Chip Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 11



Potato Chip Chocolate Chip Cookies image

Steps:

  • Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
  • In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
  • Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
  • Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
  • Beat in the egg, then the egg white and vanilla.
  • Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
  • Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
  • Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
  • Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
  • Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
  • Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Nutrition Facts : Calories 129.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 3.4, Sodium 66.8, Carbohydrate 16.9, Fiber 0.8, Sugar 11.8, Protein 1.2

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips

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