Never Heard of a Potato Chip Cookie

by Joanne on December 13, 2009

WARNING! Before you read any further, you will not find 1 ounce of “HEALTHY” in this recipe.  In my opinion, anything to do with potato chips means fatty, salty, and over eating (addictive little suckers).  I tried. I bought the chips with no trans fat and they only have 80 mg of sodium.  I guess that’s why it was given one star in Hannaford’s “Guiding Stars” healthy rating system.  Can’t see any other reason.

Have you ever heard of this cookie:  The Potato Chip Cookie. 

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Can’t get much better than sweet and salty.  I had forgotten about this old favorite until I paid a visit to LickMySpoon and entered a contest which asked for your favorite sweet and salty combination. 

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It is a recipe from “Mason Jar Cookie Cookbook” by  Lonnette Parks.  

 

 

 

 

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The book offers recipes to put in jars, decorate and give away with instructions on how to complete and bake the cookie.  This one was a huge seller when I used to do Apple Crumbles craft fairs.  It is a super easy cookie to make.

  • 2 1/2 c All Purpose Flour
  • 1 1/2 c Crushed Potato Chips
  • 1 c sugar
  • 2/3 c chopped pecans
  • 1 tsp baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 tsp vanilla extract
  • *I have had to add either a little water or milk – milk will result in a slightly softer “cake” cookie while water will make the cookie a bit harder.   The dough is always to dry for me to drop by teaspoons so I end up rolling the dough into little balls.

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For the jar – you simply add the items to a 1 Qt. Wide Mouth Canning Jar in the following order:  First add the flour, then the baking powder, then the sugar, the crushed chips, and the pecans go on top.  Press firmly after each addition and make as level as possible. Secure jar and decorate. Attach instructions to add 1/2 cup butter(softened) + 1 egg + 1 tsp vanilla extract.  Also include the following baking instructions:

Preheat oven to 350 F.  Cream the butter, egg and vanilla. 

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Add the dry ingredients (or content of the jar) and blend well. 

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Drop by teaspoons on an ungreased baking sheet (about 2″ apart) and bake for 12 – 14 minutes.  Allow to cool 5 minutes before transferring to wire racks. Will keep in air tight containers for up to 2 weeks.

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The cookie is a buttery, shortbread like treat.  Great for wrapping as it cools firm and won’t crumble.  If you try this recipe, let me know your thoughts but remember, the dough is really dry and I just bet you will have to add   something to moisten it.

How’s the holiday baking going anyway?

Joanne

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3 Comments

  • At 2009.12.13 09:16, kilax said:

    Oh my gosh. We saw potato chip cookies for the first time on an episode of Unwrapped a few weeks ago. Yum. It’s so intriguing!

    I forgot that people do that thing where they put recipes into jars and give away. That is such an economical and fun gift.

    • At 2009.12.13 11:01, Rachel in NC said:

      Wow, I cannot make these. Ever. I love potato chips and I’m afraid I would eat the whole batch!

      • At 2009.12.14 15:21, Dawn Hutchins said:

        My hubby would LOOOOVE these. Sometimes you just gotta splurge. I made some chocolate bark as gifts with peanut butter cup, peanuts, pretzels, marshmallows and toffee bits that came out really tasty but I don’t even WANT to know the fat and calories on those. I did eat one but the rest will be gifts!

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