Potato Chip Chocolate Chip Cookies

There was one cookie that I gave on my cookie platters this past Christmas that I didn't get a chance to post before Christmas. They are a simple cookie to make, and they aren't Christmasy; so you can make then year round.

Potato Chip Chocolate Chip Cookies

Recipe from Created By Diane

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (I used Kosher)

1 cup butter (I used unsalted)

3/4 cup granulated sugar

3/4 cup brown sugar (I used light)

2 teaspoons vanilla (DIY Vanilla Extract)

2 eggs

2 cups crushed Wavy Lays Potato Chips

1/2 cup Wavy Lays Potato Chips for tops of cookies

2 cups mini chocolate chips

1. Preheat oven to 350 degrees.

2. Cream the butter, sugars, and vanilla together.

3. Mix in flour, baking soda, and salt.

4. Mix in one egg at a time.

5. Stir in chocolate chips, and crushed potato chips.

6. Place a scoop of dough (about 2 tablespoons) on a parchment lined baking sheet.

7. Push a potato chip into the top of each cookie.

8. Bake for 10-12 minutes.

My husband liked these cookies just the way they are, but I think the next time I make them I will try milk chocolate chips instead of semi-sweet.

 I'll Be Linking Up At These Parties!

 

Christmas Sugar Cookie Bars

During October I had many requests for my Candy Corn Sugar Cookie Bars. I decided to Christmas them up a bit, and include them in my holiday baking.

Sugar Cookie Bars
Recipe adapted from Cookies & Cups

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons flavoring (I used Princess Cake & Cookie Emulsion by LorAnn Oils* - this stuff is amazing! but you could use almond, vanilla, lemon, whatever floats your boat.)
5 cups flour
1 1/2 teaspoon salt, I used Kosher
1/2 teaspoon baking soda
red and green food coloring (or whatever colors suit your needs) - (I used AmeriColor Red & Green*)

1. Preheat oven to 375 degrees.
2. Line a 9"x13" baking dish with foil, and spray light with cooking spray. Set aside.
3. Cream the butter and sugar together.  (I did all the mixing in my stand mixer, but you could do it by hand with a lot of elbow grease.)
4. Add eggs and flavoring. Mix until combined.
5. Add flour, salt, and baking soda. Mix until combined.
6. Divide the batter in half and color half green and half red.
7. Spread the green layer in the prepared pan.
8. Layer the red dough on top of the green dough. I found this was easier when I took small sections the red dough and flattened it in my hand and pieced it together in the pan until all the green is covered.

9. Bake for 20-25 minutes. Until very slightly browned on the top.
10. Remove from the oven and allow to cool completely.

Frosting - You probably won't need this entire amount of icing.

1/2 cup salted butter, room temperature
1/3 cup butter flavored vegetable shortening
4 cups powdered sugar
2 Tablespoons milk
1 Tablespoon vanilla (DIY Vanilla Extract)
white food coloring if you want a true white color - I like AmeriColor Soft White Paste*

1. Beat the butter and shortening together until smooth.
2. Slowly beat in the powered sugar, vanilla, and milk.
3. Beat on medium until fluffy and smooth.
4. Using the foil, remove the bars from the pan.
5. Spread the frosting on the cooled bars.
6. Cut into bars.

*Affiliate Links.

 I'll Be Linking Up At These Parties!

Gingerbread Cookies

My all time favorite Christmas cookie is gingerbread. 

They are just so yummy!

The only problem with gingerbread is that they can be time consuming to make. This year I made my usual gingerbread boys and girls, but I also did a little cheat. By making some of the dough into balls, I got to skip all the rolling and cutting of the dough, but I got the delicious flavor I was looking for.

Gingerbread Cookies

Recipe Adapted from Betty Crocker Cookbook 1981

1 12oz bottle dark molasses (I use Grandmas Molasses)

1 cup packed dark brown sugar

2/3 cup cold water

1/3 cup shortening (Butter flavored Crisco)

7 cup flour

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon allspice

2 teaspoon ginger

1 teaspoon clove

1 teaspoon cinnamon

1. In a large bowl mix molasses, brown sugar, water, and shortening. (To get most molasses out of the bottle. I place the bottle of molasses in a hot cup of water for a few minutes. Then dump the molasses in the bowl, and pour the cold water into the molasses bottle. Then I shake the bottle, to release the remaining molasses, and dump the water into the bowl.)

2. In a separate bowl mix the dry ingredients together.

3. Add dry ingredients into molasses mixture, slowly. (I usually add 1-2 cups of the dry mixture at a time.)

4. Mix completely. The dough will be very thick and sticky.

5. Cover the dough,  and refrigerate dough for at least 2 hours. (I prefer overnight.)

 

6. Preheat oven to 350 degrees.

7. Roll dough to ¼” thick on floured surface. Cut using a floured cookie cutter, and put on to cookie sheet (either very lightly greased, or a parchment paper lined cookie sheet). 

OR

Roll dough into balls and put on to cookie sheet (either very lightly greased, or a parchment paper lined cookie sheet).  Slightly flatten the balls. (I use the Papered Chef Cookie Scoop, so they will all be a similar size.)

8. Bake the cookies for 7-10 minutes. (If you are using a large cookie cutter you may need to increase the baking time.)

9. Allow cookies to cool on cookie sheet for 1 minute.

10. Place on wire rack to cool completely.

 

Gingerbread Icing

1/8 cup margarine, softened

2 Tablespoons milk

2 cups confectioners’ sugar, sifted

 

1. Sift confectioners’ sugar into a medium bowl.

2. Add the margarine, and milk, and mix until smooth. 

3. You can dye the icing at this point, but I prefer white. If you do dye the icing I recommend using gel food coloring like AmeriColor*.

Note: The icing will be thick, but you want it that way. You can add more milk to thin the icing, but you need to keep the icing thick or it won’t get hard.

To decorate the round cookies, I used a Wilton #4 tip.

To decorate the gingerbread people, I used Wilton #5 tip. 

Gingerbread cookies make great place cards for a Christmas dinner or party!

After decorating your cookies leave the out overnight to allow the icing to dry. Then store in  an airtight container.

  

*Affiliate Links.

 I'll Be Linking Up At These Parties!

Browned Butter Cookies

Can someone please explain to me why everything that is made with browned butter is absolutely delicious???? 

Seriously, whether it is in a sweet or savory dish it always ends up being amazing!

I came across a recipe for these cookie from MMM...CAFE and just had to try them!

They are amazing, and I'm not exaggerating. I sent some to work with my husband and they were a huge hit! They are the perfect not too sweet cookie.

Please note that there is a 1 hour chill time required for these cookies.

Browned Butter Cookies

Recipe adapted from MMM...CAFE

Cookies

1 cup butter, softened (2 sticks)

1 cup granulated sugar 

pinch of salt (I used Kosher)

3 egg yolks

1 1/2 teaspoon baking soda

1 1/2 teaspoon vanilla extract (DIY vanilla extract)

2 1/3 cups flour

extra sugar, for rolling the cookies in (When I make these again I plan on trying raw sugar for this step.)

1. In a larger bowl cream the butter and sugar together.

2. Add the egg yolks and vanilla, and mix well.

3. Add the baking soda, salt, and flour, and mix until combined.
4. Roll tablespoon amounts of the dough into balls.
5. Chill the balls in the refrigerator for 1 hour.
6. Preheat oven 350 degrees.
7. Roll the balls in sugar and place on a parchment paper lined baking sheet.
8. Flatten the balls with the bottom of a glass, and re-dip in sugar and replace on parchment lined baking sheet.
9. Bake for 8-10 minutes. The cookies will appear slightly undercooked, but that is what you want.
10. Allow to cool on baking sheet for 1 minute.
11. Place on a wire rack to cool completely.

Icing

1/2 cup butter (1 stick)

1 teaspoon vanilla extract (DIY vanilla extract)

4 1/2 cups powdered sugar

1/2 cup heavy cream or more for desired consistency

1. In a medium skillet, brown the butter over medium heat, while stirring occasionally. The butter will become foamy, and little golden brown flecks will appear. Remove the butter from the heat before it burns.

2. Remove from heat and allow to cool slightly.

3. In a large bowl combine sugar, vanilla, browned butter, and cream.

4. Beat on medium-high speed until creamy.

5. Spread or pipe onto cooled cookies.

If you like this post you should check out...

 I'll Be Linking Up At These Parties!