Potato Chip Cookies

Potato Chip Cookies 

Who doesn’t love potato chips? They give these buttery cookies from the kitchen of my talented friend Nancy Kistler a delicious salty crispness. Bet they become your favorite way to use up all those crumbs at the bottom of the potato chip bag! Thanks Nancy for sharing your recipe!

Potato Chip Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 2/3 cups all-purpose flour
1 teaspoon pure vanilla extract
3/4 cups crushed potato chips (classic style)
1 cup powdered sugar

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the flour and mix until well blended. Stir in the vanilla and chips.

Drop rounded tablespoons of the dough, spaced about 2 inches apart, onto the prepared baking sheets. Bake until lightly browned around the edges, about 12 to 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Place the powdered sugar in a shallow bowl and roll the cookies in the sugar to lightly coat. Store at room temperature, with waxed paper between the layers, in an airtight container.

Makes about 30 cookies.

Cooking Tip: Do not refrigerate or freeze the unbaked dough as the potato chips will become soggy.

From The Southern Pantry Cookbook by Jennifer Chandler.

Photo by the talented Justin Fox Burks. Food styling by Jennifer Chandler.

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The BEST Chocolate Frosting

The BEST Chocolate Frosting

It’s all about the frosting!  Don’t you agree?!

I usually judge a cupcake based on the frosting.  If the frosting is not yummy, it doesn’t matter how moist and delicious the cake part is.

This past week was my husband’s birthday and I wanted to make some cupcakes for the party I was throwing him.

He’s a fan of chocolate so I knew that’s what was on the menu.  Being busy with work, I also knew I needed to take a short cut.  So I used a boxed Devil’s Food Cake Mix for the cake part.  Boxed cake mixes are so tasty and moist that I have no guilt about taking that short cut. (And you shouldn’t either!)

That said … I have yet to find a frosting that I like as much as one that is homemade.

I thought about a ganache or a buttercream … then my daughter mentioned how much she loves my classic Cream Cheese Frosting (click here for the recipe).  That got me thinking … how could I make that yummy icing chocolate?  Well, it’s simple! Just add cocoa powder!  The tang of the cream cheese was a perfect compliment to the richness of the cocoa powder.  It made for a super chocolatey frosting that was delicious on the Devil’s Food cake.

And as the biggest plus of all … this frosting is sooooo simple to make!

Enjoy!

Chocolate Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted
1/3 cup cocoa powder

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Add the sugar and beat until smooth. Add the cocoa powder and beat until smooth and evenly incorporated.

Enough for 2 dozen cupcakes or 1 cake.