Receta Never Heard of a Potato Chip Cookie
WARNING! Before you read any further, you will not find 1 ounce of “HEALTHY” in this recipe. In my opinion, anything to do with potato chips means fatty, salty, and over eating (addictive little suckers). I tried. I bought the chips with no trans fat and they only have 80 mg of sodium. I guess that’s why it was given one star in Hannaford’s “Guiding Stars” healthy rating system. Can’t see any other reason.
Have you ever heard of this cookie: The Potato Chip Cookie.
Can’t get much better than sweet and salty. I had forgotten about this old favorite until I paid a visit to LickMySpoon and entered a contest which asked for your favorite sweet and salty combination.
It is a recipe from “Mason Jar Cookie Cookbook” by Lonnette Parks.
The book offers recipes to put in jars, decorate and give away with instructions on how to complete and bake the cookie. This one was a huge seller when I used to do Apple Crumbles craft fairs. It is a super easy cookie to make.
- 2 1/2 c All Purpose Flour
- 1 1/2 c Crushed Potato Chips
- 1 c sugar
- 2/3 c chopped pecans
- 1 tsp baking powder
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla extract
*I have had to add either a little water or milk – milk will result in a slightly softer “cake” cookie while water will make the cookie a bit harder. The dough is always to dry for me to drop by teaspoons so I end up rolling the dough into little balls.
For the jar – you simply add the items to a 1 Qt. Wide Mouth Canning Jar in the following order: First add the flour, then the baking powder, then the sugar, the crushed chips, and the pecans go on top. Press firmly after each addition and make as level as possible. Secure jar and decorate. Attach instructions to add 1/2 cup butter(softened) + 1 egg + 1 tsp vanilla extract. Also include the following baking instructions:
Preheat oven to 350 F. Cream the butter, egg and vanilla.
Add the dry ingredients (or content of the jar) and blend well.
Drop by teaspoons on an ungreased baking sheet (about 2″ apart) and bake for 12 – 14 minutes. Allow to cool 5 minutes before transferring to wire racks. Will keep in air tight containers for up to 2 weeks.
The cookie is a buttery, shortbread like treat. Great for wrapping as it cools firm and won’t crumble. If you try this recipe, let me know your thoughts but remember, the dough is really dry and I just bet you will have to add something to moisten it.
How’s the holiday baking going anyway?
Easy cookie,
Guiding Stars,
Hannafords Stars,
holiday treats,
Mason Jar Mixes,
Potato chip cookie