“Oh man, these are the best cookies I’ve ever had.”
‘Tis very high praise indeed. Especially when it comes from someone who is not even related to me. Although he refers to me as Aunt Cate. “Because you’re more than just a friend. Is that ok if I call you Aunt Cate?”
Of course. Commence heart swelling.
He’s one of Nick’s friends, younger than him by just six months, and is one of my favorites, because he is well-behaved, polite, and a good friend to Nick. A combination that is not always easy to come by. He has a voracious appetite, and I can usually find him in my kitchen, asking for a snack or two or six.
Last year, his mom asked him, “Who’s the best mom you know?” “Nick’s mom!” he answered, taking her by surprise, because she, no doubt, expected a different answer. I have since been downgraded to the number two spot, in favor for his own mom, but these cookies might have edged her out again.
I remember my own mom making potato chip cookies for my sister and I when we were kids. The concept has been around forever, and there are countless varieties, even new fangled riffs that include pretzels and coffee grounds. I’ve made a different version of them before myself too, and it’s a good go-to cookie because it’s easy to make, totally kid-approved, and you likely have all the ingredients on hand to whip up a quick batch whenever the mood strikes.
This version is from the folks at Better Homes & Gardens, and is super light and flaky. Or as Nick’s friend proclaimed last week, they’re “the best cookie.” Or at least until the next batch hits the kitchen counter.
If you missed yesterday’s post, be sure to comment for your chance to win a nice stash from Tori Spelling’s new jewelry line.
Tomorrow? Time for more art.
PS If you’re looking for more recipes for potato chip cookies, Martha Stewart is actually featuring them in the July issue of Martha Stewart Living (as seen in this pin here on my Cookies board on Pinterest).
How is it possible that it’s already time for our End-of-School Rainbow Cake Party?
Potato Chip Cookies
Recipe courtesy of Better Homes & Gardens
1 cup butter, softened
1 cup sifted powdered sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup crushed fresh potato chips
1/2 cup finely chopped pecans
1. Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon.
2. Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar. Cool completely. Store in airtight containers. Makes 40 cookies.Pin It
That sweet and salty combo never fails to send shivers down my tastebuds. I’m such a fan of the compost cookie so I know this would be love-at-first-bite!
My mom used to make those with my nieces when they were little! I should make some with my boys now that you’ve reminded me of them!
Well I do luv me some potato chips.
Kris #40 says
Oh yum! Have to try these!