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Potato chips, white chocolate, and cookies - all your favorite junk foods in one tasty package! Quick, easy, and indescribably delicious. You may substitute semisweet chocolate chips for the white chocolate chips if you wish.
Prep Time: 15 minutes
Cook Time: 14 minutes
Ingredients:
- 16 tablespoons (two sticks) butter, softened
- 3/4 cup sugar
- 1 cup flour
- 3/4 cup cornstarch
- 1 teaspoon vanilla
- 1 cup (about 4 ounces) finely-crushed salted plain potato chips, packed (see note)
- 1 cup white chocolate chips, chilled
- Powdered sugar
Preparation:
Whisk together flour and cornstarch. Set aside.Cream together butter and sugar. Gradually add flour and mix well. Add vanilla and potato chips and mix well. Fold in cold chocolate chips. Chill 15 to 30 minutes.
Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto ungreased parchment-covered cookie sheets about 2 inches apart. Take a flat-bottomed drinking glass, dip in powdered sugar, and gently flatten the cookies slightly. (Don't flatten too much or make them too large as they will be too thin and will crumble easily.)
Bake at 350 degrees F. for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before serving and storing. Have fun asking your guests to guess the secret potato chip ingredient.
Yield: 3 to 4 dozen cookies
Note: Use the thin-style plain potato chips, not the thicker wavy, ruffled or kettle chips. Do not use the composite chips like Pringles®. To crush chips, place in a plastic bag and use a rolling pin to crush the potato chips, shifting frequently to be sure they are uniformly crushed. The crushed chips should be just slightly larger than large grains of kosher salt.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
