Looks a Latke Like a Cookie

Yes: Potato chip cookies. Celebrate Hanukkah with a complete meal of latkes

What started as a bit of a lark—har de har, I’ll make a cookie that’s like a latke—turned into a cultural awakening. Forgive me for my East Coast ignorance. Potato chip cookies are actually a thing grandmas (and I suppose others) make and families eat up.

I gave mine a little liberal coast flair, because I can’t leave well enough alone. I took a basic chocolate chip cookie dough and added pretty much all of a bag of crushed, salted potato chips and some M&Ms. Blue ones because: Hanukkah.

You know what? Potato chips are a delicious addition to cookies. My neighbor claimed them “Fantastic! Sooooooooo good!” She’s from Pennsylvania Dutch country, so maybe that helps her love them.

As an alternate to M&Ms, you could drizzle them with melted peanut butter for a dastardly sweet-salty treat.

LATKE COOKIES (aka Potato Chip Cookies with M&Ms)

What You’ll Need:

2 sticks (8 ounces butter), room temperature

3/4 cup light brown sugar

3/4 cup granulated white sugar

1 teaspoon vanilla extract

2 large eggs

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

8 to 10 ounces salted potato chips (such as Lay’s)

What You’ll Do:

1. Preheat oven to 375 degrees F.

2. Whisk the flour, baking soda and salt together.

3. In a stand or with a hand (but not with a fox, and not with socks) mixer, cream the butter and sugars together until light, about 2 minutes. Don’t forget to scrape down the sides.

4. Add the vanilla and eggs and mix on medium speed until creamy and well-blended.

5. Add the flour mixture and beat on low, then medium speed until just incorporated.

6. If using a stand mixer, remove the bowl. Add the potato chips to the bowl and using a wooden spoon or stiff spatula (or if you have it, and don’t mind getting your hands a little messy, a plastic bowl scraper), incorporate the potato chips into the mixture, crushing up the potato chips as you go. The chip pieces should be of all sizes, varying from 1/4-inch to 3/4-inch shards. Add the M&Ms if using and mix further.

7. Scoop the dough into 1 1/2-inch to 2-inch balls and place 2-inches apart on a parchment lined baking sheet.

8. Bake for 10 to 12 minutes, or until light golden brown.

9. Cool on pan for a minute before leaving to cool on a baking rack.

   

GOOD COOKIE NEWS

This newsletter is the preview for the start of that most glorious season of all: Holiday Cookie-a-Thon. That’s right, my lovelies, we’ll be baking holiday cookies all month long. There’ll be recipes beloved family recipes, wild new recipes, classics cookies, cookies from around the globe, bar cookies, cut-out cookies, jammy cookies, chocolatey cookies, gluten-free cookies and special guest cookies!

If you can afford it, give or get yourself a paid subscription to the newsletter today or tomorrow and I will give half of my earnings to Toni’s Kitchen, my local food pantry that helps the many people—especially kids—in my area. To all of you who’ve already bought subscriptions, thank you so much for supporting my work!

Enjoy these cookies and see you tomorrow!