Here’s a teatime treat that I’ve never come across before. I found this recipe for Potato Chip Cookies in the July 2012 issue of Martha Stewart Living magazine.
“Crunchy, chewy, buttery, salty and sweet” sounded good to me. I found that I didn’t have light brown sugar, so I used dark instead. My version didn’t contain pecans either, since my grandson doesn’t like nuts.
The dough was easy to work with and in no time I had the two inch balls ready to bake. I would use two cookie sheets next time since overcrowding caused them to bake up square and needed the extra step of separating the cookies.
I liked the taste of the soft cakelike cookie and the contrast of the crunchy, salty potato chip bits.
So next time you’re looking for something a little different to enjoy with your afternoon cuppa, give these easy to bake cookies a try.
If you don’t have a copy of Martha Stewart Living magazine, you can always choose one of the many potato chip cookie recipes on line. Emeril Lagasse’s recipe with chocolate dip really appealed to me too.
I had no idea that this type of cookie was so popular, did you?