Peanut Butter Potato Chip Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 1 cup softened butter
  • 2 cups white (granulated) sugar
  • 3 Tablespoons molasses
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 2 beaten eggs
  • 2 cups crushed salted potato chips (measure AFTER crushing)
  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups peanut butter chips

Directions

  1. Preheat oven to 350°F, rack in the middle position.

  2. Mix the softened butter with the white sugar and the molasses. Beat them until the mixture is light and fluffy, and the molasses is completely mixed in.

  3. Add the vanilla and baking soda. Mix them in thoroughly.

  4. Break the eggs into a glass and whip them up with a fork. Add them to your bowl and mix until they’re thoroughly incorporated.

  5. Put your potato chips in a closeable plastic bag. Seal it carefully (you don’t want crumbs all over your counter) and place the bag on a flat surface. Get out your rolling pin and roll it over the bag, crushing the potato chips inside. Do this until the pieces resemble coarse gravel. (If you crush them too much, you won’t have any crunch—crunch is good in these cookies.)

  6. Measure out 2 cups of crushed potato chips and mix them into the dough in your bowl.

  7. Add one cup of flour and mix it in.

  8. Then add the second cup of flour and mix thoroughly.

  9. Add the final half cup of flour and mix that in.

  10. Measure out a cup and a half of peanut butter chips and add them to your cookie dough. If you’re using an electric mixer, mix them in at slowest speed. You can also take the bowl out of the mixer and stir in the chips by hand.

  11. Let the dough sit on the counter while you prepare your cookie sheets.

  12. Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper, leaving little "ears’ at the top and bottom. That way, when your cookies are baked, you can pull the paper, baked cookies and all, over onto a wire rack to cool.

  13. Drop the dough by rounded teaspoons onto your cookie sheets, 12 cookies on each standard-sized sheet.

  14. Bake your Peanut Butter Potato Chip Cookies at 350°F for 10 to 12 minutes or until nicely browned. (Mine took 11 minutes)

  15. Let the cookies cool for 2 minutes on the cookie sheet and then remove them with a metal spatula. Transfer them to a wire rack to finish cooking.

Email to a friend | Print this recipe | Back