POTATO CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
- Bake in preheated oven until golden around the edges, 10 to 13 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 14 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 17.7 mg, Sugar 4.3 g
POTATO CHIP-CHOCOLATE CHIP COOKIES
A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
- On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
- In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.
POTATO CHIP CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
- Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
CARLA HALL'S POTATO CHIP COOKIES
Make and share this Carla Hall's Potato Chip Cookies recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 30m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Reduce speed to low and add the 3/4 cup potato chips and mix until incorporated, and then add the vanilla, and mix until thoroughly combined. Add the flour and mix until just combined -- do not over mix the dough!
- Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least two inches apart. Dust each of the cookies with a bit of confectioners sugar, and press flat.
- Cook for 10 to 15 minutes, or until golden brown, and allow to cool. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in crushed potato chips. Allow to set before serving.
Nutrition Facts : Calories 395.8, Fat 24.3, SaturatedFat 12.7, Cholesterol 40.7, Sodium 202.8, Carbohydrate 43.8, Fiber 1.9, Sugar 20.3, Protein 3.7
POTATO CHIP COOKIES
"A friend at work shared this wonderful recipe," pends Irene Carey of Hansville, Wisconsin. Potato chips give these buttery cookies a unique flavor. They're simple to make and so good."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES
I'm not sure who doesn't love a good chocolate chip cookie, but for those who like to switch things up a little, this is the cookie for you! Here I've given you my tried-and-tested perfect chocolate chip cookie, along with four other flavor-packed combinations for those who want something just a little bit different from the traditional. Make the base dough without any chocolate chips at all, divide it into half or thirds, and then scale the amounts of mix-ins you want to use -- that way you'll end up with a few different varieties to please every palate!
Provided by Carla Hall
Categories dessert
Time 1h45m
Yield Makes about 4 cups cookie dough
Number Of Ingredients 21
Steps:
- For the dough: Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
- Stir in the chocolate chips or the other mix-in combinations you desire by hand.
- Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
- Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
- Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.
CARLA HALL'S CRINKLE COOKIES
From The Chew. Posting for safe keeping. Serving size is a guesstimate as the recipe says "over 12 servings"
Provided by Kerena
Categories Dessert
Time 55m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
- Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Cool mixture in refrigerator until you can work with batter.
- Form cookies into dime sized balls and roll in powdered sugar. Transfer cookies to a parchment lined sheet tray. Bake for 5 minutes or fudgier cookies or up to 8 minutes for crunchier and cracked cookies. Allow to cool before serving.
Nutrition Facts : Calories 133.4, Fat 6.8, SaturatedFat 4.1, Cholesterol 41.1, Sodium 104.4, Carbohydrate 17.1, Fiber 0.1, Sugar 13.8, Protein 1.3
More about "carla halls potato chip cookies recipes"
POTATO CHIP COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (21)Calories 70 per servingTotal Time 22 mins
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugars, salt, baking powder, and vanilla., Beat in the egg, then stir in the oats and flour, mixing till cohesive.
- The dough will be stiff., Gently stir in the potato chips., Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie., Bake the cookies for 12 minutes, until they're barely beginning to brown.
- For a cookie that's crunchy/hard all the way through, bake for 14 to 15 minutes, till light golden brown., Remove the cookies from the oven, and cool right on the pan., Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.
CARLA HALL – OFFICIAL WEBSITE OF CARLA HALL
From carlahall.com
POTATO CHIP COOKIES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Reviews 10Estimated Reading Time 4 minsCategory DessertTotal Time 22 mins
CARLA HALL'S CRANBERRY WHITE CHOCOLATE OATMEAL COOKIE RECIPE
From goodmorningamerica.com
OUR FAVORITE CARLA HALL RECIPES - FOOD & WINE
From foodandwine.com
MY GRANDMOM’S POTATO CHIP COOKIES ARE JUST AS QUIRKY AS SHE …
From food52.com
CARLA HALL RECIPES | CARLA HALL | FOOD NETWORK
From foodnetwork.com
I TRIED MARTHA STEWART'S COOKIES MADE WITH BACON AND POTATO …
From insider.com
I TRIED CARLA HALL'S PICKLED POTATO SALAD | KITCHN
From thekitchn.com
CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES – CARLA HALL
From carlahall.com
POTATO CHIP COOKIES - EASY BUDGET RECIPES
From easybudgetrecipes.com
CHEW RECIPES – CARLA HALL
From carlahall.com
POTATO CHIP COOKIES RECIPE - HOW TO MAKE POTATO CHIP COOKIES
From food52.com
CARLA HALL GIFTS READERS WITH HER FAVORITE HOLIDAY RECIPES
From northernvirginiamag.com
RECIPES – CARLA HALL
From carlahall.com
CARLA HALL SHARES HER SIMPLE, COLORFUL COOKIE RECIPE - YAHOO
From yahoo.com
You'll also love