But I digress. I was 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.
Blueberry, Chocolate, and Potato Chip Cookies
Ingredients
- 2+ 1/4 cup 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
Instructions
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Preheat oven to 350 degrees F
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Line two baking sheets with parchment paper
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Whisk together flour, salt, and baking soda in a separate bowl and set aside
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Cream butter and sugars together until fluffy.
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Add eggs one at a time and then the vanilla extract until thoroughly combined.
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Stir in the potato chips, then chocolate chips, and then dried blueberries.
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Form cookie dough into small balls with your hands and press them down on the cookie sheet, flattening the shape.
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Bake for about 10 minutes or until the edges start to turn golden brown.
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Remove from oven, transfer to a wire rack to cool.
1 comment
Very cute chocolate Cookies
Its very useful for me.
Thanks Lora