Thursday, November 20, 2014
Sweet and Salty Potato Chip Cookies
I am a sucker for the combination of sweet and salty, be it popcorn, pastry or salted caramel. When I saw these pop up on Laws of the Kitchen and I happened to have half a bag of potato chips sitting in the pantry their fate was sealed!
The little green pieces in my cookies are actually pumpkin seeds. I didn't have enough of any one type of nuts to make up the 1/2 cup needed for the recipe but I did have a bag of Lucky Smart Snax Recovery which has oven roasted peanuts, almonds, cashews and pepitas. It was perfect for these cookies and using a mixture of nuts made them especially tasty.
My cookies were no where near as chunky looking as the original so I think I overprocessed the nuts and chips but they were still packed with crunchy bits and were deliciously sweet and salty. They were a real hit with the kids and they disappeared in record time. Sorry for the blurry photo, I think someone's little sticky fingers have been playing with my camera!
Oh and there's only 1 day left to win the #luckysmartsnax hamper so if you're an Australian resident and want to win some nuts visit my post here to enter!
Sweet and Salt Potato Chip Cookies
Adapted from The Caker via Laws of the Kitchen
1 cup dextrose (or 100g sugar)
1/2 cup nuts, finely chopped
250g plain flour
1/2 cup crushed salty potato chips
1 ts vanilla extract
Preheat oven to 180 degrees celsius. Line 2 baking trays with baking paper and set aside.
In a stand mixer cream together the butter and sugar until smooth and pale. Add the vanilla and beat to combine. Fold in the flour and when mostly combined add the nuts and potato chips and stir until well mixed through.
Roll the dough into balls and place on the prepared trays. Flatten with the bottom of a glass or your palm.
Bake for approximately 15 minutes or until just golden brown around the edges. Remove from the oven and allow to cool on the tray for 5 minutes before turning out onto a wire rack to cool completely.