Potato Chip Cookies

Potato Chip Cookies- The best of both worlds...sweet and salty! Delicious cookies loaded with chocolate chips and crunchy potato chips.  They are crunchy on the edges and chewy in the middle. YUM!

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My mom's potato chip cookie recipe never included chocolate chips. She would top them off with a maraschino cherry.  They were yummy, but,  honestly, I never ate the cherry.  I would pull it off and simply eat the cookie. 

When I started making these for my own family, I added the chocolate chips instead.  They are a perfect combination of sweet and salty. 👌

Ingredients Needed

• Flour
• Sugar (both white and brown)
• Egg
• Vanilla
• Butter
• Milk
• Potato chips
• Chocolate chips

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Recipe Notes

Butter

Make sure it's softened! This is so important for the texture of your cookies. You will need 2 whole sticks for these!

Potato Chips

I use a standard, regular potato chip for these. Go with your favorite brand or salt level.  Be sure they are finely crushed. 

Storage

Keep any leftover cookies in a covered container. Don't worry about refrigerating them, unless it's really hot in your area. 

Can I Freeze These?

Yep.  Bake according to the recipes, then, let them cool completely.  Store them in a covered, freezer safe container /storage bag. They will be good for several months. 

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Potato Chip Cookies

Peanut Butter Blossoms

Peanut Butter Blossoms- The classic! Cracked peanut butter cookies rolled in sugar and topped with a chocolate kiss candy.

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We make these every year during the holiday time.  They are easy to make, taste delicious and are perfect for a cookie swap!

Ingredients Needed

• Flour + Salt + Baking soda
• Peanut butter
• Shortening
• Sugars: Both white and brown
• Egg
• Vanilla
• Milk
• Coarse sugar
• Hershey's Kisses Chocolates

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Recipe Notes:

• Peanut Butter: This recipe will work with natural peanut butter and “regular” peanut butter. However, if you use the natural variety and your dough seems a bit too oily, simply add a smidgen ( about a tablespoon) extra of flour to absorb it.
• I use a raw sugar for these. However, regular, granulated sugar will also work for the coating. 
• Keep any leftover cookies in a covered container in the refrigerator. They are best eaten within 2-3 days.
• If desired, you can freeze these cookies. Let them cool completely. Then, store in an airtight container/storage bag (freezer safe) in the freezer. They will be good for a couple of months.

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Peanut Butter Blossoms

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies- Classic oatmeal cookies jammed packed with chocolate chips. 

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 Ingredients Needed

• Flour + Salt + Baking soda
• Oats
• Butter
• Ground cinnamon
• Brown sugar
• Egg
• Vanilla
• Chocolate chips

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Can I Use Raisins Instead?

Yes, of course! Actually, this recipe is for oatmeal raisin cookies.  I use chocolate chips instead, because, well, nobody in my house likes raisins. 🤷  You can also add chopped walnuts or pecans. 

Butter

Be sure it's softened before using! This will give your batter its creamy consistency.  Need to soften it quickly?  Here are a few tips. 

Old Fashion or Quick Cooking Oats?

Honestly, you can use either.  If you use the old fashion variety, you can pulse them a bit in your food processor to grind them up a bit.

Why Do I Have to Refrigerate my Dough?

Refrigerating the dough will help your cookies from spreading.  It will also give you a fluffier texture in  your cookies.  Refrigerate it for about two hours or pop it in the freezer for 45 minutes.  

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Oatmeal Chocolate Chip Cookies

Jell-O Cookies

Jell-O Cookies- Colorful sugar cookies that are made with the classic Jell-O (gelatin) powder. Choose your own flavor or color for a fun and festive treat! 

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These cookies take a few steps, but, they are fun and quite delicious.

Ingredients Needed

• Flour + Salt + Baking soda + Baking powder
• Butter
• Sugar
• Egg
• Jell-O ( flavored gelatin powder)

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How to Make (full instructions in recipe card)

• First,  decide how many different colors/flavors of cookies you want to make. Then, take the gelatin powder of those colors and place the powder in individual bowls, separating by color.
• Next, make your dough.
• Once your dough is made, seperate the dough into sections. The amount of sections will depend on how many colors you are making.
• Take each section and add about a tablespoon (or two) into the dough.  Work the dough gently until the powder is fully mixed in.  
• Once the dough is dyed, pinch off a piece of dough and roll it into a ball.  Roll that ball into the matching gelatin powder, to coat.
• Next, place the ball of dough onto the prepared baking sheet.  Gently, flatten the ball of dough.
• Continue with remaining dough, then, bake.

Do I Have to Use "Jell-O" gelatin?

No, this will work with any brand or flavor.  You will need about 16 tablespoons of the powder for the entire batch of cookies.  How much of each flavor, will depend on you.

Storage

Keep any leftover cookies in a sealed container. No need to refrigerate. They are best eaten within a week. 

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Jell-O Cookies

Three Ingredient Peanut Butter Cookies

Three Ingredient Peanut Butter Cookies-  The easiest cookies you will ever make! Yep, these delicious cookies only need 3 ingredients and are super quick to whip together. 

Three Ingredient Peanut Butter Cookies