Tag Archives: potato chips

Potato Chip Clusters

Potato Chip ClustersWhen thinking up recipes for the week between Christmas and the New Year—a time when I have tons of leftovers, don’t want to take on any intense kitchen projects, and mostly just need a nap—I knew it had to be easy.Potato Chip ClustersEeeeeeeaaaaasy. E-A-S-Y. No chill, one bowl, no mixer, limited ingredients—easy!Potato Chip ClustersPotato Chip ClustersPotato Chip ClustersPotato Chip ClustersThat’s exactly what these Potato Chip Clusters are: golden, salty-sweet, lightly-candied morsels that require four ingredients, come together in five minutes and bake in seventeen.Potato Chip ClustersThey’re brown at the edges and crispy throughout, and stay that way for days. You won’t have to worry too much about softening since their primary structural component is a single egg white.Potato Chip ClustersI envision these as the perfect thing to go alongside a cocktail, mocktail or glass of champagne on New Year’s Eve, but I also think they’d be great for Super Bowl Sunday, drizzled with chocolate and tucked into a cookie tin next Christmas, or whipped together any old time you need to knock out the last of a bag of potato chips.Potato Chip Clusters

Potato Chip Clusters
makes 12-16 clusters

1 large egg white
3 tablespoons granulated sugar
1 1/3 cups crushed potato chips (about 40-45 chips)
coarse or flaky sea salt

Place oven racks in the top and bottom positions. Preheat oven to 325F.

In a medium mixing bowl, whisk together egg white and sugar until bubbly, about 1 minute. Use a silicone spatula or wooden spoon to fold in crushed potato chips until all pieces are coated.

Scoop by the tablespoon and drop 2 inches apart on prepared baking sheets. Flatten out slightly with the back of a fork. Sprinkle with salt.

Bake 10 minutes. Rotate top-to-bottom and front-to-back and bake another 7-8 minutes, until deep golden.

Let cool on the pans. Serve. Leftovers will keep covered at room temperature for up to 3 days.Potato Chip Clusters Potato Chip Clusters

Caramel-Stuffed Potato Chip Cookies

Caramel-Stuffed Potato Chip CookiesIn five days, I will post a pumpkin recipe. I promise.

For some reason, this year I’m insisting on holding out on all the pumpkin until it’s “officially” fall. It’s getting silly. I have had absolutely zero recipe ideas this week that don’t involve cracking open a can of the orange stuff. Not a one. But I’m stubborn, and so I am holding out for exactly five more days. If, however, you are not as ridiculous as I am, you can get your pumpkin fix here and here.

Caramel-Stuffed Potato Chip CookiesThank goodness I have an ever-growing list of recipe ideas on my phone. When I feel stuck on an ingredient, or if I have had too many fails in a row and don’t feel up to baking, that list always helps me to get excited about being in the kitchen again. Without it, I may have put off sharing these Caramel-Stuffed Potato Chip Cookies until after Christmas, and that’d be a real shame because they are fabulous.

Caramel-Stuffed Potato Chip CookiesCaramel-Stuffed Potato Chip CookiesCaramel-Stuffed Potato Chip CookiesThese cookies, y’all. They’re super chewy, studded with crispy crushed potato chips, and stuffed with gooey caramel. Top that fantastic mix of textures with an addictive sweet and salty flavor combination, and they’re absolutely irresistible! Trust me, these cookies make holding out for pumpkin season just a little bit easier.

Have a great weekend!Caramel-Stuffed Potato Chip Cookies

Caramel-Stuffed Potato Chip Cookies
makes about 3.5 dozen cookies

2 3/4 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 cups crushed ruffled potato chips*
20 caramel candies,* sliced in quarters

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in light brown and granulated sugars, followed by egg and yolk and vanilla. Add dry ingredients in two installments, mixing completely after each addition. Add in crushed potato chips, mixing just until dispersed. Cover dough with plastic wrap and chill for 90 minutes or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop dough by the tablespoon and roll into balls. Flatten the balls. Place a quarter-caramel in the middle of each dough ball and wrap the dough around it, using your fingers to smooth any seams. Place dough balls at least two inches apart on prepared pans. Bake 8-10 minutes, until they look just slightly underbaked.

Let cookies cool on the baking sheets for ten minutes before transferring to a rack to cool completely. Serve cookies warm or at room temperature.

Cookies will keep in an airtight container at room temperature for up to a week.

Notes:

1.  Use sturdy chips–if they can’t scoop up dip without breaking, don’t use them here. Thin, flimsy chips will basically “melt” into the dough. Use ruffled or kettle-cooked potato chips.

2.  I use Kraft caramels.

M&Ms Potato Chip Cookies

 Hello! What did you do this weekend? I delivered some cookies to a jewelry store that is handing them out to shoppers, helped my friend David throw a fabulous Christmas party, and braved the Brooklyn Costco mid-afternoon in the name of New Year’s Eve. Insider tip: don’t do that last thing. We still don’t have a tree, but it definitely feels like the holidays. Except for the part where it is 65 degrees. I don’t even need a coat! But anyway…let’s talk about cookies.

Today is Day 9 of Twelve Days of Cookies! Are you a fan of sweet and salty desserts? I hope so. Last night, while we were doing some well-deserved vegging out, I was stuffing my face with potato chips and chasing them with chocolate-covered pecans. Henry asked what on earth I was eating, and when I told him/asked if he wanted some, he paused before turning me down. He’s not a dessert person, so that combination probably sounds vile to him. But, trust me, it is EVERYTHING. I am a sweet and salty fan all the way. The recipe I’m bringing you today is full of crushed potato chips and M&Ms, all baked into soft and chewy cookies. Yes, potato chips and M&Ms. Together. In perfect harmony. Trust me. You want to make these. You need these. 

    This dough base is identical to these Salted Caramel Chocolate-Covered Pecan Cookies. It’s soft and chewy thanks to room temperature butter, an extra egg yolk, and cornstarch. The dough has a full cup of light brown sugar and just a smidge of granulated sugar. The molasses in the light brown sugar helps to keep these cookies super soft and, of course, adds a ton of caramel flavor. Yum! Dry ingredients are added in three installments. Once the dough is thoroughly mixed, it’s time to add the M&Ms and potato chips.

Let’s talk about potato chips for a minute. I prefer the thick, ruffled variety. If you can’t find those or just don’t enjoy them, I recommend using kettle-cooked potato chips. Don’t use thin chips. If they can’t scoop up dip without breaking, they’re not the ones to use here. You see, this dough has to chill for 90 minutes. That is ample time for the moisture in the butter, eggs, and brown sugar to seep into the potato chip bits and make them soft and a little soggy. If we were to use thin, flimsy chips, they’d all be soft by the time they went into the oven. They might be so soft that they practically melt into the cookies. What’s the point of adding potato chips if you can’t even tell they’re in there?! Even using thick chips, some moisture will still get in, but when the cookies bake up, there will still be plenty of crispy pieces. The crunchy chips, melty M&Ms, and chewy cookie base are textural magic.

M&Ms Potato Chip Cookies are perfect for holiday cookie exchanges, food gifting, and your dessert trays. And they’re a good option if you have little helpers. Let them crush up the chips and pour in the M&Ms! And taste-test, of course 😊 If, like me, sweet and salty is one of your favorite flavor combinations, you must must must (!) make these cookies. Between the afore-mentioned textural magic and festive colors of the M&Ms, these are guaranteed to be a hit!  Want more Twelve Days of Cookies? Check out my Chocolate Crinkles, Salted Caramel Chocolate-Covered Pecan Cookies, Peppermint Mocha Cookies, Oreo-Stuffed Andes Peppermint Crunch Cookies, Apple Cider Snaps, Whipped Shortbread Snowballs, Eggnog Sandwich Cookies, and Red Velvet Peppermintdoodles. Three more cookie recipes are on the way before December 25!

M&Ms Potato Chip Cookies
makes about 3.5 dozen cookies

2 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons real vanilla extract
1 cup M&Ms Minis Baking Bits*
1 1/2 cups crushed ruffled potato chips*

In a large mixing bowl, whisk together, flour, cornstarch, baking
soda, and salt. Set aside.

In a separate large mixing bowl, beat butter with an electric mixer until it is fluffy and lighter in color. Beat in light brown sugar and granulated sugar, followed by the egg and egg yolk, and vanilla. Add dry ingredients in three installments, scraping down the bowl as necessary. Fold in M&Ms Minis Baking Bits and crushed potato chips. Cover the dough and chill it for 90 minutes, or up to three days.

Preheat oven to 350F. Line two sheet pans with parchment paper.
Scoop dough by the tablespoon, and roll into balls. Set dough balls at least two inches apart on prepared pans. Bake 8-10 minutes, until they no longer look raw. Let cookies cool on the baking sheet for five minutes before removing to a rack to cool completely. Repeat with all remaining dough.

Cookies keep covered at room temperature for up to five days.

Notes:

1. Regular M&Ms will work here, but I like how the Baking Bits disperse themselves.
2. I use Ruffles Original.

M&Ms Potato Chip Cookies