This interesting twist on my better chocolate chip cookie recipe that combines the addictive nature of M&Ms with the salty crunch of potato chips and wraps it lovingly in cookie dough. You have been warned.
Add the egg and vanilla and beat just until incorporated.
454g / 16 ounces (about 3 cups) all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon coarse sea salt
Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir well, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
345g / 12 ounces mini M&Ms
100g / 1 ¼ cups coarsely crushed potato chips
Add mini M&Ms and crushed potato chips. Stir well until dry and wet ingredients have full combined into cookie dough.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 16 to 20 cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 25 minutes. (Note: If using two oven racks, switch positions of baking sheets after 8 minutes to ensure that the cookies cook evenly.)
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
From MakeBetterFood.com. . (makebetterfood.com/recipes/m-and-m-potato-chip-cookies/).
In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy.
Add the egg and vanilla and beat just until incorporated.
Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir well, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
Add mini M&Ms and crushed potato chips. Stir well until dry and wet ingredients have full combined into cookie dough.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 16 to 20 cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 25 minutes. (Note: If using two oven racks, switch positions of baking sheets after 8 minutes to ensure that the cookies cook evenly.)
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
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