Crunchy, buttery, sweet and salty — all words that perfectly describe Potato Chip Cookies. Yes, butter-rich and not-too-sweet, these cookies are loaded with small bits of crushed potato chips that give crunch to each bite. And, I’ve got at least 6 dozen sitting on the island in my kitchen. Very dangerous.
When the hostess for this month’s Sizzlin’ Sisters Cookbook Club informed members that our theme would be Food in Children’s Literature, I knew exactly which books would be my inspiration. I’ve collected a few charming books for children (and adults) written by Amy Krouse Rosenthal. Her “Cookies” series are books offering lessons on love and life. Think of them as a dictionary that defines words such as “fair” and “unfair,” and what it really means to “cooperate” — “How about you add the chips while I stir?” And those delightful illustrations on the covers of each book make me smile as the same winsome style continues to tickle me as I turn each page.
With the need for a plate of cookies to bring to my gathering of food-loving friends and with National Potato Chip Day just ahead, it seemed just the right time to pull out a recipe I’ve had tagged in a cookbook for years.
I pulled a copy of “The Best of Beta Sigma Phi Cookbook” off the shelf. It’s a book that was published in 1991 and I have no recollection as to how I wound up with this collection of recipes from the members of Beta Sigma Phi.
I first prepared the cookies as directed in the recipe, dropping the dough onto a baking sheet. Just before serving, the little buttery gems are dusted with powdered sugar. They are melt-in-the-mouth delicious and have a pleasing bit of crunch.
I dug out my bag of Valhrona Crunchy Chocolate Bits that I’d purchased at Cooks of Crocus Hill in St. Paul. You can pick up a bag at their Edina store, too. These addictive little orbs taste like dark chocolate-coated rice krispies. And they are soooo good.
Each cookie got a smash with the butter-smeared bottom of a glass dipped in sugar before going into the oven. The sugar makes each cookie sparkle, little bits of dark chocolate peeking through, looking simply irresistible.
With or without the addition of chocolate, these cookies will put some snappy crackle and pop into your weekend. And, you’ll be well-equipped to celebrate Potato Chip Day.
- 2 cups (1 pound) good quality butter
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup crushed potato chips
- 3Â¼ cups all-purpose flour
- 1 cup Valrhona Crunchy Chocolate Bits
- Extra granulated sugar for pressing cookies
Preheat oven to 350 degrees. Cream butter and sugar in mixer bowl until light. Stir in vanilla, potato chips and flour. Gently stir in chocolate bits. Drop mixture by teaspoonfuls (1-inch scoops) 2 inches apart onto greased cookie sheet. Smear some soft butter onto the bottom of a drinking glass. Dip the greased bottom into a shallow bowl of sugar and smash dough to about 1/4-inch. Repeat this procedure for each cookie. Bake for 10 minutes or until golden brown. Cool on wire rack. Makes about 8 dozen cookies.
Tips from the cook
- Remember, the cookies are quite delicious without the Valrhona bits. Mini chocolate morsels would also work to satisfy the chocoholic.
- It’s no mistake. There are no eggs in this recipe.
P.S. If you like crunchy cookies, you would enjoy my cookies that are packed with oatmeal, white chocolate, nuts, coconut and rice krispies. I posted the recipe last September. Click here to get right to that post.