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SWEET FEATURE
I reached back several years for this recipe that a colleague of mine developed for a food gifts story when we worked at Woman’s Day magazine. The chocolate chip cookie mix (we used the Stonewall Kitchen product), eliminates the measuring, and adding the potato chips gives extra crunch, that sweet/salt punch and the all-important homemade touch. Don’t forget to leave a few for Santa!

Favorite Potato Chip-Chocolate Chippers

Makes about 3 dozen cookies

Ingredients

1 package (about 16 ounces) premium chocolate chip cookie mix
Ingredients as called for on package
1/3 cup chopped toasted walnuts (if not called for on package)
1 cup crushed regular (not baked) potato chips

Directions

Every kitchen should have a big, beautiful mixing bowl. This one from Le Creuset fits the bill for style and service. 3-quart capacity. Available at housewares and specialty stores.

1. Position oven racks in middle two spaces in oven. Preheat oven to 350 F. Spray 2 cookie sheets with vegetable cooking spray; set aside.

2. Add cookie mix into a large mixing bowl, and prepare as package directs, folding in crushed potato chips with the nuts. Drop the dough by heaping teaspoonfuls onto the prepared cookie sheets.

3. Place both cookie sheets in the oven on separate racks, and bake 10-11 minutes, until lightly browned, reversing the sheets front to back after 5 minutes.

4. Remove cookie sheets from oven and let them stand on wire racks for 2 minutes to set the cookies. Remove cookies to wire racks to cool completely. Store in airtight container.

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