Easiest-Ever Potato Chip Cookies

So, I got some potato chips in the mail. Through this and that, cookies were the result.

The chips were sent to me by Tim's Cascade Snacks. As a bit of disclosure, the chips were sent to me at no cost, but I was not compensated for this post.

The flavors were interesting - Sweet Chili and Maple Bacon. The sweet chili sounds good to snack on, but the maple bacon proved inspiring for baking projects.

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According to the Tim's PR release, this chip flavor "imparts the perfect yin/yang  blend of sweet and slightly salty flavors. With its smoky fall flavors of Maple combined with bacon, Maple Bacon chips are cut extra thick and crunchy, and are sure to be a hit during game day. Gluten- free and with no preservatives or artificial flavors, since they are a Special Edition flavor, Tim’s Maple Bacon Chips will only be in stores for a limited time."

But I digress. When I saw them, my first thought was "I'd like to make some potato chip cookies". As previously noted, the maple bacon flavor seemed like a more natural fit, so I decided to use those.

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Only problem? I had no eggs, and many cookies require eggs. Unnnnnggghhh, it's too cold to go to the grocery store. But then what should I spy in my fridge but a tube of refrigerated sugar cookie dough? 

Perfect. So I decided to mash the chips into the pre-made dough and see what I could see.

Well, here's what I found when I combined the store bought cookie dough and chips and baked it up. 

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I actually quite liked how they came out. The chips added a nice salty-and-crunchy element to the cookie dough, and dressed it up so it tasted way more homemade. This is the type of cookie that you just need to embrace in all its non-gourmet goodness and maybe serve with champagne if you need a touch of fancy.

If you're looking for a quick snack for a game day, whip up a batch of these super easy cookies! 

Easiest-ever potato chip cookies

makes about 24 medium sized cookies (or 12 jumbo cookies)

  • 1 tube refrigerated cookie dough (I used sugar cookie dough)
  • 2 cups potato chips (UNCRUSHED) - about 2 generous handfuls 
  1. Preheat the oven to 350 degrees (or as specified on the cookie dough package). Line 2 baking sheets with parchment or silicone mats.
  2. Combine the cookie dough and chips in a large bowl. By hand, mash the mixture together until the chips are crushed into, and evenly dispersed, throughout the dough. I suppose this could be done with a mixer but by hand it felt cathartic. 
  3. Shape into approximately 1-inch balls, and place evenly spaced (with a little room on all sides) between 2 baking sheets. 
  4. Bake for 11-14 minutes (or as specified on the package instructions for the cookies). Remove from the oven; let cool briefly on the pan before transferring to wire racks to cool completely. Store covered at room temperature for up to 3 days. 

Have you ever "doctored" store bought cookie dough?