My day to day lunches when I was in school were varied. There was always a sandwich (pb&j, chicken, turkey, etc.), some kind of juice or fruit and usually something salty, like pretzels or chips. The best days were inevitably the days I got all of my favorites: sandwich, apple, chips and a cookie. With this in mind, I am beginning to think that these might just be the ultimate lunchbox cookies, since they combine the cookies and the potato chips in an addictive salty-sweet combo.
I first heard the idea of putting potato chips in cookies a few years ago. At the time, it sounded so odd that I didn’t even think I would ever try it out. Then I tried cornflake cookies and that seemingly unlikely combination’s success was all the encouragement I needed. The cookies are easy to make and all you need is some crushed potato chips. Choose chips that are reasonably salty for these cookies, and thinner is better. Thick-cut kettle chips might not deliver the ideal crispy crunch when baked into the cookies (although crushing them very finely should help some). Crush the chips with a rolling pin until they are about chocolate-chip sized.
These cookies are fun to serve because it’s difficult to identify what the “extra” ingredient is. The saltiness of the cookies (especially since I sprinkled a little salt on top to finish mine off before baking) was easy to taste, but the potato flavor is so mild that it is almost unnoticeable. The chip pieces stay a bit crunchy. The cookies can be baked for a minute or two less for a chewier consistency. For me, however, I like to have somewhat crunchy cookie that matches the crunch chips.
Potato Chip Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1 large egg
1 – 1 1/4 cups crushed potato chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until fluffy, then beat in the egg.
In a medium bowl, whisk together flour, baking soda and salt, then stir into butter mixture. Stir in potato chips.
Drop tablespoonfuls (1-inch balls) of dough onto prepared baking sheet, leaving about 2-inches between each cookie to allow room to spread.
Bake for 12-15 minutes, until light golden.
Cool completely on a wire rack before storing in an airtight container.
Makes about 3 1/2 dozen cookies