October 26th, 2010
I’ve been such a busy bee that I’ve barely kept you on top of the delicious things going on in The Family Kitchen!
Let’s start with this gem of a recipe. Just in time for this weekend’s Halloween festivities!
These crispy-on-the-outside, chewy-on-the-inside cookies are made with chocolate chips, peanuts and—brace yourself—POTATO CHIPS! My inspiration came from the age-old post-party question: what the hell do I do with three mostly empty bags of crushed chips and leftover nuts?! You make these Sweet ‘N Salty Chocolate Chip Cookies, is what you do!
I experimented with these quite a bit—trying marshmallows, peanut butter (both in addition to and instead of chopped peanuts) and butterscotch chips—and can assure you that this recipe is the best.
I also used several types of potato chips and found that Lays original work best because of their salt content and thin crispiness. Thicker cut chips got soggy. And, as it turns out, Classic Lays have 0 trans fat and contain only potato, sunflower oil and/or corn oil. Not bad, considering, huh?
With all of the holidays coming up, you’re sure to have a party at some point. So bookmark this one. And thank me later!
*Note: I’d recommend these cookies for kids at least 12-months and up. While there is nothing in them that can’t be shared with little eaters, the high sugar content and potato chips are better left for the older kids (and parents!).
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