This is what you do with leftover crushed potato chips people. I had roughly a cup full after making potato chip schnitzel. Yes, you read that correctly, potato chip schnitzel. Why use bread crumbs in a recipe when you can use crushed potato chips?
But I digress. I was in in the process of throwing out the leftover potato chip dust when this idea came to me. Why not use them in chocolate chip cookies?
Not an original thought, I admit. There are a lot of cookie recipes out there with potato chips as an ingredient so I almost passed. Then I spied a package of organic dried blueberries practically waving at me from my kitchen cabinet (Hello! I'm over here!).
Creating a chocolate chip cookie recipe with crushed potato chips and blueberry flavor suddenly made sense.
What turned out to be a pantry cleaner morphed into one of the tastiest chocolate chip cookie recipes I've ever made. I was a little hesitant at first to use the entire cup of crushed potato chips, thinking they might make the cookies too salty. Not so. After tasting the batter, I added a bit of salt to it anyway.
The result was fantastic. One warning, the addition of potato chips to these cookies not only added flavor but the potato chip rule applies - you can't have just one.
Yay crushed potato chips!
Blueberry, Chocolate, Potato Chip Cookies
(Slightly adapted from Nestle's Toll House Recipe)Ingredients:
- 2+1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup crushed potato chips
- 1 cup semi-sweet chocolate chips
- 3/4 cup dried blueberries
- Preheat oven to 350 degrees F
- Line two baking sheets with parchment paper
- Whisk together flour, salt and baking soda in a separate bowl and set aside
- Cream butter and sugars together until fluffy.
- Add eggs one at a time and then the vanilla extract until thoroughly combined.
- Stir in the potato chips, then the chocolate chips, then the dried blueberries.
- Form cookie dough into small balls with your hands and press them down on the cookie sheet, flattening the shape.
- Bake for about 10 minutes or until the edges start to turn golden brown.
- Remove from oven, transfer to a wire rack to cool.