Oddball of the Cookie World: Potato Chip Cookies

Sweet and salty is a combination that seems strange, but strangely works. And it isn't like serving a steak with a scoop of ice cream. Some popular permutations of the sweet and salty pairing come in the form of:

Kettle corn

Trail mix

Chocolate-dipped pretzels

Peanut butter and jam sandwiches

Breakfast! (Pancakes with maple syrup, bacon, and sausages)

I guess the magic comes from the contrast. The salt makes the sweet sweeter and the sweet makes the salt saltier. Even chocolate chip cookies rely on a little salt to bring out flavours.

A couple of years ago, I heard about a company called Immaculate Baking Co. One product they make is the potato chip cookie. I was intrigued by this savoury sweet shortbread and have been looking for a box for quite a while. Perhaps potato chip cookies are a bit too adventurous for many consumers, as the company has stopped making them. I still really wanted to see what they tasted like, so I decided to try and make some.

I used a simple shortbread recipe and added some finely crushed salted potato chips. I used a thick cut chip so that the crumbs wouldn't get soggy. It was a surprising success. The cookie tastes buttery with a hint of salt, and not at all like potato. What the chips do create is a pleasantly crunchy, sandy texture. I imagine this is a great way to use up the bits at the bottom of the bag... although I wouldn't use all-dressed or barbeque flavoured chips...

Potato Chip Cookies:

1 cup unsalted butter (softened)

1/2 cup sugar

1 teaspoon vanilla extract

3/4 cup finely crushed potato chips

2 cups all-purpose flour, sifted

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, sugar, and vanilla. Add the potato chips and stir well. Add the flour and stir to combine.

Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

Flatten the cookies on the baking sheet with the bottom of a drinking glass. Bake the cookies until light golden brown, 14 to 16 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.)

Makes 3 1/2 dozen

Adapted from Emeril Lagasse-Quick and Easy

Image property of beets and bites

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