Please don’t hate me.
I have been quarantined in my house alone with my thoughts for a month. Do you know what my thoughts consist of these days? Let me shed some light…
Is it too late for coffee?
Is it too early for a cocktail?
Translate homeschool work for both kids.
Youtube workouts.
Amazon Prime all the things.
How can I create something new and delicious with the ingredients I have on hand?
-my brain
So basically that’s how these cookies were born. I made them last night and I have four left. FOUR. You have been warned. These are dangerous. Sweet, salty, chewy, crispy, chocolatey, buttery, just OMG guys, OMFG.
But….we are in a global pandemic so YOLO as far as baking goes.
These are great because you can mix in whatever you have on hand and leave out what you don’t have. Pretzels, crushed granola bars, mini marshmallows, sea salt pita chips, cereal, anything goes.
Potato chip crack cookies are a riff on my hot cocoa cookies which are worth checking out. The recipe I’m sharing today is like hot cocoa cookie’s slutty alter ego. Kinda like how Beyonce has her alter ego Sasha Fierce. Ok enough with the bad metaphors. You came here for one thing. Here ya go.
Potato Chip Crack Cookies
Ingredients
- ½ pound (2 sticks) salted butter, really softened almost melted and just warm to the touch
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 packet of hot cocoa mix (dry)
- 3/4 teaspoon Nestcafe instant coffee grounds crushed to a powder
- ½ teaspoon baking powder
- 1/3 cup butterscotch chips
- 1/3 cup mini chocolate chips
- 1/3 cup dark chocolate chunks
- 1 huge handful of Ruffles potato chips (these are strong enough to hold up through the mixing and baking process -plus they’re saltiest)
Directions
- Heat the oven to 375. Line two baking sheets with parchment paper
- In a large bowl, mix together the sugars and butter. Stir reeeeeally well (over 1 minute)
- Mix in the egg and vanilla and mix really well again (about a minute or two) The batter should look glossy and begin to lighten in color a little
- Mix in all of the dry ingredients (except for the mix ins -candy and chips) until just combined.
- Fold in the candy then chips last
- Using an ice cream scoop (!) drop dough onto baking sheet leaving at least 2″ between each. These are BOMBS. Huge. I fit six on each baking sheet.
- Bake for about 10 minutes. Once the edges look golden brown, they’re done.
- Cool on a wire rack.
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