This week for Food Friday I knew I wanted to try one of the Martha Stewart ‘FrankenPastries’ that was published in her weekly newsletter. I love the combination of salty and sweet foods and thought I’d give this one a try. Warning: this recipe is definitely not trainer friendly but in reasonable amounts all goodies can be enjoyed 😉
On a side note I loved reading about the Cronut from chef Dominique Ansel. I think I’d like to try both the original and my own attempt at this croissant and donut mashup. There is an easy knockoff version from Pillsbury that is really popular right now for Salted Caramel Crescent Doughnuts. I’m not sure if I want to try the easy knockoff version or make my own laminate croissant dough…which is an all day affair.When I first heard about the potato chip cookie, it made me think of a crunchy salted caramel. Hence, I added one of my favorite treats I haven’t had in a long time…Milky Way Bars!
To make your dough cream butter, coconut oil, sugars and vanilla for several minutes until the mixture is light and fluffy. Add the eggs and vanilla, mix until just combined. Slowly add flours, baking soda, salt, cornstarch and coarsely crushed potato chips, reserving 1-2 cups of the chips. After the mixture is fully incorporated, add Milky Way pieces. Mix one last time, just until combined.
Roll by hand roughly an 1/8 cup of dough into a ball and then roll in remaining crushed chips on a cookie sheet lined with parchment paper in 375 degree oven.
Bake for 16-18 minutes or until golden brown.For added deliciousness, dip half the cookie in melted dark chocolate chips and sprinkle with a few potato chips. Enjoy!
Potato Chip Cookies adapted from This Martha Stewart Recipe
1 stick butter, softened
1/2 c. coconut oil, softened
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla extract
2 large eggs
1 1/4 c. flour
1 c. whole wheat flour
1 t. baking soda
3/4 t. salt
1 t. cornstarch
1 large bag of potato chips coarsely crushed (I used plain Jain Lays chips in the yellow bag. ~10 oz size)
4 Milky Way bars, finely chopped
1 c. chocolate chips (optional)
Preheat oven to 375 degrees. Cream together butter, coconut oil and sugars on high speed until fluffy, around 3 minutes. Add vanilla and eggs, beat until combined. Add flour, baking soda, salt, cornstarch, and around 2/3 of your crushed potato chips and beat until just combined. Stir in Milky Way pieces. Roll dough into balls using around 1/8 c. dough per ball, and then roll balls in crushed potato chips. Place on cookie sheet lined with parchment paper. Bake for 16-18 minutes or until golden brown. Let cool completely.
If you want to add the added layer of chocolately goodness… Save 1/2 c. crushed potato chips. Melt 1 cup chocolate chip on low over double broiler or in microwave. Dip half of cookies in chocolate and sprinkle remaining crushed potato chips. Honestly, I really recommend this extra chocolatey step 🙂