But most times, things don’t go quite so smoothly. I still have warm food ready. (Priorities, people.) And I get dressed, lipstick and all. (Again, priorities. Well, that and it’s not nice to scare your guests!) The thing that gives: my organized kitchen. I shove and tuck things away and am inevitably left with three separate bags of potato chips, each with two crushed handfuls, and extra bowls of peanuts that I had ready to put out, but totally forgot about.
One post-party day, I found myself with a random assortment of ingredients and, feeling particularly energetic, decided to make something good out of them. And what’s more good than a chocolate chip cookie? That’s right… a chocolate chip cookie with potato chips and peanuts. Don’t believe me? Read on…
These cookies started as a whim, but quickly became an obsession. The first batch wasn’t right, but was good enough to tell that they had serious potential. I had to keep experimenting. I ended up trying these with marshmallows, peanut butter (both in addition to and instead of chopped peanuts) and butterscotch chips. Yes. I got carried away. But all in service of getting these just right.
As always, the key is simplicity. (Relatively speaking, of course!) Sweet, soft chocolate chips. Salty, crunchy potato chips. Peanuts to add depth. So delicious, you might even want to throw a party just to make these the next day.
Sweet & Salty Chocolate Chip Cookies with Potato Chips & Peanuts
makes 1-2 dozen, depending on how big you make them
2 c flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, melted
1 c brown sugar, packed
1/2 c granulated sugar
1/2 Tbsp vanilla extract
2 egg yolks
1 c chocolate chips
3/4 c chopped peanuts
1 1/2 c crushed potato chips
1. Preheat oven to 350°F. Grease or line cookie sheet with parchment paper.
2. Whisk together flour, baking soda and salt. Set aside.
3. Using an electric mixer, cream together melted butter, brown sugar and granulated sugar. Beat in vanilla, egg and egg yolks. Mix until light and creamy.
4. Add dry ingredients to the wet and mix until just blended.
5. Stir in chocolate chips, crushed potato chips and chopped peanuts by hand. Drop dough on prepped cookie sheets in tablespoon amounts and flatten slightly. (For extra large cookies, drop dough in 1/4 cup amounts.) Space cookies 3³ apart.
6. Bake for about 12 minutes (extra large cookies for 15-17 minutes), keeping in mind that baking times will vary. These cookies are done when the edges are lightly toasted and the center just barely cooked through (you want them to be a little chewy). Allow cookies to cool on the baking sheet for a just a couple of minutes before transferring them to a wire rack to finish cooling.