I am always on the look out for new and interesting cookie recipes, and although I have used crushed potato chips in other recipes, here is a new one that also has Peanut Butter Chips incorporated. If you are not a big fan of peanut butter, or if you have a food allergy, I suggest substituting any of the flavored chips you find in the baking section of the grocery store. Butterscotch might be good too! Enjoy! INGREDIENTS 1 cup softened Butter (2 sticks) 2 cups light or dark brown sugar, packed into the cup 2 teaspoons Vanilla 1 teaspoon banking soda 2 large eggs 2 cups crushed potato chips (I use the regular salted ones. A large bag will give you 2 cups) 2 1/2 cups flour 1 bag of Reese's peanut butter chips (10 or 12 oz. bag DIRECTIONS
1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper or spraying with PAM. 2. Mixed the soft butter with the sugar until light and fluffy. Then add the vanilla, baking soda and eggs and mix until fully incorporated. 3. Put the potato chips in a large ziploc baggie and crush them with a rolling pin. Don't use a food processor as that will crush them too fine and you'll lose the crunch! 4. Add the potato chips and flour to the wet ingredients then stir in the peanut butter chips until the dough is completely mixed. 5. Drop by rounded teaspoonful onto prepared cookie sheet and bake for 9 to 11 minutes. Cool on cookie sheet for one minute before transferring to a wire cooling rack. Store air tight. Makes approx. 5 dozen 2" cookies.
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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