More About Potato Chip Cookies
Prep Time: 15 minutes minutes Cook Time: 8minutes minutes Servings: 24 cookies Calories: 191kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1/2 cup butter softened
▢1 cup brown sugar packed
▢1 large egg
▢2 teaspoons vanilla extract
▢1/2 cup peanut butter
▢1 1/4 cups all purpose flour
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1 cup plain ruffled potato chips chopped
▢1 cup semi-sweet chocolate chips
Instructions
Pre-heat the oven to 375°F. Line two baking sheets with parchment paper.
Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
Mix in the egg until combined, then add in the peanut butter and vanilla extract. Mix well.
Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
Mix in the potato chips and chocolate chips by hand until evenly distributed throughout the dough.
Place by rounded tablespoon cookie scoop onto the prepared baking sheets.
Bake in the oven for 8-10 minutes, or until golden brown all over.
Remove from the oven.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire baking rack to cool completely.
Store in a container for 3-5 days or in the freezer for up to 3 months.
Notes
You can underbake these slightly for a softer cookie if desired!
Nutrition
Calories: 191kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 150mg | Potassium: 139mg | Fiber: 1g | Sugar: 12g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1/2 cup butter softened
▢1 cup brown sugar packed
▢1 large egg
▢2 teaspoons vanilla extract
▢1/2 cup peanut butter
▢1 1/4 cups all purpose flour
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1 cup plain ruffled potato chips chopped
▢1 cup semi-sweet chocolate chips
Instructions
Pre-heat the oven to 375°F. Line two baking sheets with parchment paper.
Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
Mix in the egg until combined, then add in the peanut butter and vanilla extract. Mix well.
Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
Mix in the potato chips and chocolate chips by hand until evenly distributed throughout the dough.
Place by rounded tablespoon cookie scoop onto the prepared baking sheets.
Bake in the oven for 8-10 minutes, or until golden brown all over.
Remove from the oven.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire baking rack to cool completely.
Store in a container for 3-5 days or in the freezer for up to 3 months.
Notes
You can underbake these slightly for a softer cookie if desired!
Nutrition
Calories: 191kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 150mg | Potassium: 139mg | Fiber: 1g | Sugar: 12g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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