potato chip cookies

Looking for an easy Christmas cookie recipe? These Santa's Trash Cookies are loaded with pretzels, potato chips, and chocolate chips for the salty-sweet cookie of your dreams.

Santa's Trash Cookies

c. (2 sticks) butter, softened

c. sugar

brown sugar

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

c. crushed potato chips

c. crushed pretzels

c. chocolate chips

c. red and green sprinkles

Flaky sea salt,

These cookies are yummy! Used over the 1/4 cup of both pretzels and chips and doubled the chocolate chips. They are far from bland, nor are they dry. I’d make these again!

Very dry when made as directed. Will try again, but I’ll decide when I’ve added enough flour mixture. The taste was good.

Made them this morning. Doubled the Chipits, increased the chips and pretzels to a quarter cup. Turned out amazing!! A keeper.

I was surprised by the lack of flavor.  I thought there would be distinct salty and sweet taste.  I doubled the chocolate chips and baked them for 9 minutes.  The bottoms we're a nice golden brown.  The tops did not brown at all.  But, they were not dry.  There was nothing about these cookies that made them stand out.  Doubt I'll make them again.

These are not good. Not even a little bit. They have no flavor except salt.

These are tasty, but I recommend 1/2 cup (each) of pretzels and potato chips, and doubling the amount of chocolate chips. Also, I found that they needed to cook more like 9-10 minutes.

I really loved the idea of these! I followed the recipe exactly. The dough was very thick, as noted, which made it very hard to stir in the chocolate chips, potato chips, and pretzels evenly. They baked up fine, but I found them to be a bit bland. I couldn't really taste the potato chips or the pretzels much. Next time, I'd omit the pretzels and replace with more chocolate and potato chips, or omit the potato chips and replace with more chocolate and pretzels. I suggest dipping these in melted chocolate and sprinkling more crushed potato chips and pretzels on top to give them a flavor boost and make them look more festive.

These came out nothing like the picture and are super dry.

if you add another egg, more sugar, more butter, and some cream then they’re decent...

Holiday hit. Everyone asked for the recipe. Texture is a bit like a pecan sandies, which might be perceived as dryness.

I wanted to love these. But they turned out horrible. The dough was so dry and crumbly, so I formed them in my hands. Baked, cooked, and they’re SO dry. They’re awful. So disappointed.

they looked pretty, but were too dry when I ate them. Would not recommend.

I made these for a pot luck at work and they were gone within minutes! Everyone loved them and I am making them again next week for a baby shower! <strong>Amazing, easy and tasty!</strong>

These came out great. I like the idea of adding m&ms. I’ll try that next time. I’ll see what everyone at school thinks tomorrow. I’m entering them in our cookie contest.

https://streaming.hearstdigitalstudios.com/539b706f-93a5-4cdf-9a39-fa3a804d7b0c/video_rover_16x9_1080p_hd_1582309313_23642.mp4

Chocolate chips, pretzels, potato chips, sprinkles come together to make the holiday season the happiest it's ever been.

Santa's Trash Cookies Are The Best Thing About Christmas

Chocolate Dipped Potato Chip Cookies are loaded with crunchy and buttery goodness. With a perfect blend of sweet and salty, these cookies take the traditional pecan sandie to a new level with their light and flaky texture. One bite and you’ll be hooked on these addictive treats!

Chocolate Dipped Potato Chip Cookies

(3.75 ounces, 106 grams) all-purpose flour

(1.5 ounces, 43 grams) finely crushed reduced-fat potato chips*

(1 ounce, 28 grams) cup pecans, toasted

salt

(1 stick, 4 ounces, 113 grams) unsalted butter, softened

sugar

(1 ounce, 28 grams) confectioners' sugar

vanilla extract

(283 grams) dark chocolate melting wafers

Pearl sugar (optional)

Preheat oven to 350° F. Line 2 rimmed baking sheets with parchment paper; set aside.

Combine flour, potato chips, pecans, and salt in bowl.

Beat butter, granulated sugar, and confectioners’ sugar with electric mixer on high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined.

Reduce speed to low and slowly add flour mixture in 3 additions.

Using a 2 teaspoon (1-inch) ice cream scoop, partition dough into 1-inch balls; space 3 inches apart on baking sheets. Flatten dough balls to ¼-inch thickness with damp finger tips.

Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes. Let cookies cool on sheets for 15 minutes. Transfer to wire rack to cool completely.

Microwave chocolate wafers in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Carefully dip half of each cooled cookie in chocolate, allowing excess chocolate to drip off; place on parchment paper–lined baking sheet. If desired, sprinkle pearl sugar over warm chocolate. Allow to set completely.

Yield: 24 cookies.

These Potato Chip Cookies are all about texture! Each cookie is crisp on the edges, soft and chewy in the middle, and pleasingly crunchy all throughout with crushed potato chips.

Potato Chip Cookies

all purpose flour ((8.75 oz by weight))

tsp sea salt

brown butter* ((unsalted))

brown sugar ((light or dark brown))

tsp vanilla extract

potato chips (1.3 oz by weight)

chocolate chips (semisweet recommended)

Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.**

In a medium bowl, whisk to combine the flour and sea salt. Set aside.

Combine the brown butter, brown sugar, and granulated sugar in a large mixing bowl, and whisk to combine.

Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.

Add the dry ingredients and mix until the flour has almost disappeared into the cookie dough.

Pour in the potato chips and chocolate chips, and stir those in gently with a spatula until distributed. All the flour should be incorporated into the dough at this point.

Portion the cookie dough onto the lined sheet pan using a large cookie scoop (size 20 3T). Then roll each into a smooth ball between the palms of your hands, and flatten with a glass or the bottom of a measuring cup. I like to put a maximum of 6 cookie dough balls on the half sheet pan, but you can probably get away with 8.

Bake the cookies for 12 minutes, until they are just beginning to turn golden brown on the edges. Ideally they should be a little bit underbaked in the middle.

Let the cookies cool on a wire rack for a few minutes, then enjoy while warm.

Made with 10 simple ingredients, these Potato Chip Cookies come together quickly. Sweet and salty, the chips and chocolate chips make for a unique flavor profile.

all-purpose flour ((240 grams))

unsalted butter (softened, (227 grams))

brown sugar ((220 grams))

sugar ((100 grams))

eggs

potato

chocolate chips ((225 grams))

Line a small baking pan with parchment or wax paper. In a medium bowl, whisk together flour, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until nice and fluffy, about 5 minutes. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.

With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined.

Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days.

Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.

Place the dough balls 2 inches apart on the baking sheet. Press extra crushed chips or chocolate chips to the outside of the dough balls if desired.

Bake 1 sheet at a time for 12 to 14 minutes or until golden brown on the edges. Let cool on the pan for a few minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

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