POTATO CHIP CHOCOLATE CHIP COOKIES (GLUTEN FREE RECIPE)
The saltiness of the potato chips and the sweetness of the chocolate chips makes for a oh so good cookie!
Provided by Stacey aka the Soccer Mom
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Melt butter in a microwave safe mixing bowl. Add granulated sugar, brown sugar, and salt to melted butter and whisk together.
- Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
- Sift flour and baking soda together, then add to mixing bowl with you batter. Fold dry ingredients into wet ingredients until well incorporated.
- Add 1/2 cup crushed potato chips and 1 cup chocolate chips (rough chopped so they are in big chunks) to your mixing bowl and fold until evenly distributed.
- Chill dough for about 20 minutes.
- While dough is chilling, preheat oven to 350°F. In a medium mixing bowl, crush 1 1/2 cups potato chips.
- Form into balls about 1 teaspoon batter per. Drop each ball into mixing bowl of chips and gently roll around until coated in potato chips.
- Place each cookie ball on a prepared baking sheet (we love reusable non-stick silicon baking mats), leaving about 1 1/1 inch of space between each ball. Leave cookie dough in balls; do not press or flatten.
- Bake for 8-10 minutes at 350°F (time depends on whether you enjoy cookies that are soft-baked or on the crispy side).
Nutrition Facts : Calories 174 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 220 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
GLUTEN FREE POTATO CHIP COOKIES RECIPE | A SWEET AND SALTY TREAT
Steps:
- Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
- Add the brown sugar and mix again, breaking up any lumps.
- Add the butter, eggs, and vanilla, and mix to combine. Press the back of the mixing spoon into the wetter ingredients to moisten the dry ingredients.
- Add 6 ounces of the crushed potato chips, and mix until they're evenly distributed throughout the cookie dough. It should be thick and smooth.
- Add the chips you prefer, and mix again until evenly distributed throughout the dough.
- Scoop the dough by portions about 2 tablespoonsful onto the prepared baking sheet, spacing the pieces about 1 1/2-inches apart from one another.
- Roll each piece of dough into a round between clean palms, and press into a disk about 1/2-inch thick.
- Place 1 ounce of the remaining crushed potato chips into a shallow bowl or container, and press each disk of dough into the chips on both sides, pressing evenly to help the potato chips adhere. Replace them on the baking sheet.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes or until they're golden brown on the edges and just set all the way to the center. They should not glisten, even in the center.
- Remove the baking sheet from the oven and allow to cool on the baking sheet for at least 5 minutes or until firm before transferring to a wire rack to cool completely.
- Once baked and cooled, the cookies can be frozen for longer storage, but they're best at room temperature, the day of baking or withing a few days. Don't make and store the raw dough, though, as the potato chips will get soft and soggy.
GLUTEN-FREE POTATO CHIP COOKIES
These are very different and unique cookies, and the ultimate sweet-and-salty treat. Don't be afraid to try interesting flavours, such as barbeque or honey dijion (my favourite).
Provided by katii
Categories Dessert
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and both sugas together well.
- Beat in egg and vanilla.
- Add remaining ingredients and mix well.
- Roll into one inch balls and blace on ungreased baking sheets.
- Leave as is or flatted with the bottom of a glass dipped in sugar.
- Bake in a preheated 350* oven or 10 to 12 minutes.
- Enjoy!
Nutrition Facts : Calories 93.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 59.2, Carbohydrate 13.6, Fiber 0.3, Sugar 8.7, Protein 0.8
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