I am officially exhausted. I am holding up the white flag. So much for 2013 being the year of simplification – the last two weeks have been anything but that. I think I knew that was going to be the case, and was trying to convince myself if I just focused on simplifying, everything would be ok. Well, I survived. I got through the last two weekends of visitors, 20 hours of rehearsals (for my older daughter), 5 performances of Bye-Bye Birdie (which she performed and I attended), and a surprise project at work that definitely had my mind working in overdrive. I am really looking forward to normalcy, let alone simplification. Normal sounds about perfect right now.
So what exactly is normal anyway? I certainly don’t operate under normal conditions in any part of my life – particularly when it comes to food. For those of you who follow this blog, you know I love a good twist on a recipe – candy sushi and meatloaf cupcakes are just a few of my favorites. So – when my best friend from high school sent me this recipe for Potato Chip Cookies that she got from The Chew – even among all the craziness in my life the past couple of weeks – I just couldn’t put off making them. Of course, I cut corners when it came to taking this picture, but I had to simplify somewhere, right? These cookies were something else – and they got better the longer they sat – they were like a salty sweet shortbread cookie that was perfectly crunchy. You either couldn’t live with the dark chocolate side, or you couldn’t live without it – I had both reactions from people. Either way, this recipe is definitely a keeper.
So – I am signing off now, and heading to bed. I hope when I wake up tomorrow, I feel like a new person – without a white flag attached to the top of my head. I am allowed to dream, right?
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1/4 cups coarsely crushed potato chips, divided
- 1/4 cup confectioner’s sugar
- 7 oz. dark chocolate, melted
Directions
Preheat oven to 350 degrees.
In a large mixing bowl cream butter and sugar until fluffy. Reduce mixer speed to low, and add 3/4 cup of crushed potato chips and mix well. Add vanilla, then add the flour and mix just until combined, do not over mix the dough.
Use a spoon to scoop small 1-inch balls of dough onto a lightly greased or parchment lined cookie sheets, 2 inches apart. Dust each cookie with a bit of confectioners sugar, and press flat. Bake 10-15 minutes, or until light brown around the edges. Remove to wire rack to cool.
Dip each of the cookies in the melted chocolate. While the chocolate is still soft, place the chocolate covered portion into the rest of the crushed potato chips to lightly coat. Allow to set before serving.
Makes about 3 dozen.
For a printer-friendly version of this recipe, please click here: Potato Chip Cookies
First Look, Then Cook 
yum !I just pinned this one!
I could have used this for last year’s chopped challenge. We had potato chips in the dessert basket! I bet these are great. I hope that your flag is down and you’re returning to normalcy this week. I’m almost there. It feels great!!! (Although this is a new normal…)