Yesterday was Friday and there wasn’t much on the agenda for the day. All we had to do was go to the store to pick up some milk and go to the bank to pick up some money. While we were at the store we picked some potato chips to make some potato chip cookies.
Weird you say? I totally agree. I found the recipe for them in my new cookbook, Baking Unplugged by Nicole Rees. My girls thought they sounded interested so I figured why not give them a try. Plus, I was feeling a little guilty about saying they suck the joy out of baking. That’s not exactly true so I wanted to do something with them.
Melanie joined me right away. She’s my baker. She’s like me and seems to like the measuring and presicion of baking. Ella, on the other hand, enjoys cooking much more. She likes the chopping and peeling and the sauteing. Predictably, she didn’t want to help with the cookies so it was just me and the other two.
This is a good recipe to make with kids. Most of the preparation is measuring which is a great thing to do with kids. It helps with hand-eye coordination and can solidify math skills. One kids’ favorite things to do in the kitchen is crush things so crushing the potato chips is a perfect job for them.
These cookies are made entirely with powdered sugar. This gives them a unique texture that reminds me of a pecan sandy. They are tender with a bit of a crunch at the same time. You can actually feel the texture of the potato chips but you can’t taste them. I find these cookies a bit rich but not quite sweet enough for my taste. They leave me wanting something more. As a result, I resorted to my old, faithful friend. Chocolate.
I melted a bit of chocolate and had the girls go to town drizzling the cookies. The chocolate helped give the cookie another dimension but they still need something. I’m not sure what it is.
So what does all this mean? Well…these aren’t my favorite cookies. They don’t stand a chance against chocolate chips or peanut butter. However, they are easy make, kid-friendly, and while I don’t love them, I don’t hate them either. I think it’s worth trying this unique cookie for yourself and drawing your own conclusion.
Potato Chip Cookies
from Baking Unplugged by Nicole Rees
1 cup unsalted butter, soft
1 cup powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup all-purpose flour
3/4 cup finely chopped, toasted pecans
3/4 cup crushed potato chips
Preheat oven to 250 degrees
In a large bowl, beat the butter and powdered sugar until fluffy with no lumps, 1-2 minutes. Stir in the egg yolk, vanilla, and salt until the dough is smooth and creamy. Stir in the flour until almost combined. Stir in the pecans until evenly distributed and then very gently sitr in the crushed potato chips.
Note: Melt a 1/2 cup of chocolate chips until smooth. Use a fork to drizzle over cookies.