MABLE'S POTATO COOKIES
An easy rolled, refrigerator, no bake cookie!
Provided by Melissa
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Boil unpeeled potato until soft. Let cool slightly then peel and mash.
- Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 47.1 g, Fat 10.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.3 g, Sodium 100.1 mg, Sugar 41.3 g
THE BEST POTATO CHIP COOKIES
I got this recipe from my very first cook book! When I first came across this recipe i thought potato chips in cookies?! But I tried it and fell in love with it. These cookies are So FAST, and EASY to make. They have a good taste, and come out crisp on the edges and slightly chewy in the center. You can sprinkle them with sugar or sprinkles before baking. This recipe can also be slit in half, or doubled. I love these cookies and hope you love them too!!!:) :)
Provided by leenielt3
Categories Dessert
Time 23m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
- Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
- Bake 10-13 min., or until lightly browned.
- Enjoy!:).
Nutrition Facts : Calories 206.8, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 109.2, Carbohydrate 16.3, Fiber 0.3, Sugar 8.4, Protein 1.2
MASHED POTATO COOKIES
Made to much mashed potatoes for supper, tired of having mashed potato cakes the next day.....then try this to use'em up. You'll be making extra potatoes just to make'em.
Provided by L DJ3309
Categories Drop Cookies
Time 22m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- In large saucepan heat molasses and butter til the butter melts.
- Stir in the potatoes mixing til smooth, add dry ingredients, mix well.
- Mix in walnuts.
- Drop onto greased sheet, bake at 375' 10-12 min.
Nutrition Facts : Calories 915.4, Fat 43.2, SaturatedFat 16.7, Cholesterol 62.1, Sodium 1024.5, Carbohydrate 125.3, Fiber 4.9, Sugar 48.6, Protein 12.2
SWEET POTATO PIE COOKIES
If sweet potato is your pie of choice then these cookies are for you: They channel all the flavor of that Southern favorite in a fun two-bite package. The crust comes together quickly and gets pressed into a mini-muffin tin, no rolling necessary. We bake the crumble topping separately to keep it crisp and easy to put on the cookies after they come out of the oven. Any extra would be great on ice cream, yogurt or fruit-or make a double batch and keep it on hand for a quick topping for a future baked dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 26
Steps:
- For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
- Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
- Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
- Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
- While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
- Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
- Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
COUCH POTATO COOKIES
Steps:
- Cream together the butter and the sugar. Add flour gradually and stir well. Add vanilla, coconut, butter and lemon extract along with the crushed potato chips. Mix well. Fold in the pecans.
- Drop onto ungreased cookie sheets and flatten with the palm of your hand. Sprinkle with powdered sugar and bake at 350 degrees F. for 8 to 10 minutes. Makes about 3 dozen cookies.
POTATO CHIP CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
- Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
POTATO CHIP COOKIES
"A friend at work shared this wonderful recipe," pends Irene Carey of Hansville, Wisconsin. Potato chips give these buttery cookies a unique flavor. They're simple to make and so good."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
POTATO CHIP COOKIES I
I haven't made these cookies, but I have eaten them and they were delicious.
Provided by Mary
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Lightly grease cookie sheets.
- Cream together the butter, sugar, eggs and vanilla.
- Mix in the flour and potato chips and stir well.
- Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.
Nutrition Facts : Calories 566 calories, Carbohydrate 57.7 g, Cholesterol 112.3 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 20.8 g, Sodium 279.6 mg, Sugar 25.3 g
POTATO CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
- Bake in preheated oven until golden around the edges, 10 to 13 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 14 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 17.7 mg, Sugar 4.3 g
LAY'S POTATO CHIP COOKIES
Make and share this Lay's Potato Chip Cookies recipe from Food.com.
Provided by josamky1063
Categories Drop Cookies
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients and mix well.
- Sift together the flour and baking powder. Add to the potato chip mixture and mix well.
- Stir in the pecans.
- Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread.
- Bake at 375° for 10 to 15 minutes, or until lightly browned.
- Makes 5 dozen cookies.
Nutrition Facts : Calories 52.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 7.3, Sodium 23, Carbohydrate 10.4, Fiber 0.2, Sugar 6.9, Protein 0.8
BUTTERY POTATO CHIP COOKIES
Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. -Rachel Roberts, Lemoore, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET POTATO COOKIES II
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
- Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 71 mg, Sugar 3.5 g
MY GRANDMOTHER'S POTATO CHIP COOKIES
Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.
Provided by littlechef98
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
- Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 16.1 g, Cholesterol 27.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 86 mg, Sugar 5.6 g
CRISPY POTATO CHIP COOKIES
If you like a sweet-and-salty treat, this cookie is perfect! They quickly bake to a crispy, golden brown...and they disappear even faster! -Monna Lu Bauer, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
POTATO CHIP COOKIES
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined.
- Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
- Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet.
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5/5 (3)Total Time 40 minsCategory SnackCalories 50 per serving
- Preheat oven to 160 degrees Celsius. Combine softened butter, icing sugar and salt in a bowl. Using a mixer, beat until the colour becomes slightly pale. At this stage, the icing sugar and salt must be fully incorporated.
- Pour the sifted flour into the bowl and continue mixing with a silicone spatula until the dough turns soft. If the dough is too soft to shape into a ball, chill the dough in the refrigerator for 5 minutes. On the other hand, if it's too dry or begins cracking when shaped, add some butter into the dough.
- Divide into 10 grams each and shape them into little balls. Place them on parchment paper leaving some space between them. Then, press them down with a fork. Bake the cookies for 15 minutes or up to 20 minutes for a crispier texture. Cool to room temperature before storing.
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