Potato chip cookies

potato chip cookies // a thousand threads
Sunday morning, Mark and I woke up early to poke and prod our already-staged home into submission – a process that, naturally, involved making cookies… otherwise known as small delicious “buy our house, please” bribes.

I’m assuming the open house went well… muddy tracks implied that someone must’ve come. But since it might’ve come off as creepy to leer at potential buyers from the corner, judging their reluctance to consume a few extra calories as a personal slight against our home and the whole of our world view, we went to the gym.

… partially because we hadn’t been all week and partially because cookie dough is my kryptonite. Also, apparently, fully-baked cookies, of which I’ve had five a day since these were baked.

potato chip cookies // a thousand threads
I won’t say it’s a fancy recipe, but it is one of those recipes I find myself coming back to again and again — always texting my mom to send it at the last minute when I’m at the grocery store and really want to make those ridiculous kitchen-sink-like potato chip cookies she makes that I can’t stop eating… and always being reminded that it’s just the recipe on the bag that I’ve been making since I was 10.

… with the addition of potato chips and pretzels and all of the things that make good bribes.

Now we just have to hope that someone took the bait.

potato chip cookies // a thousand threadspotato chip cookies // a thousand threads
Potato chip cookies
Adapted from Nestlé

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz) bittersweet chocolate chips
2 cups coarsely broken rippled potato chips
1 cup pretzel sticks, broken into 1/4-inch to 1/2-inch pieces
1/2 cup unsalted peanuts (optional)

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until very creamy. Add eggs, one at a time, then beat in flour mixture very gradually. Stir in morsels, potato chips, pretzel pieces and peanuts. Scoop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets long enough to transfer to a wire rack and cool completely.

Try not to eat five in one sitting… it’ll be hard.

potato chip cookies // a thousand threads


  1. Posted February 11, 2015 at 4:13 pm | Permalink

    This recipe sounds like heaven!

  2. Sharon main
    Posted February 12, 2015 at 11:19 am | Permalink

    Can’t wait to try it.

  3. Posted February 15, 2015 at 8:41 pm | Permalink

    These look fun to make and delicious! Just discovered your blog and it’s wonderful.

    • Laicie
      Posted February 16, 2015 at 2:53 pm | Permalink

      Thank you so much, Gabrielle!! Hope to see you again. 🙂

  4. Posted February 16, 2015 at 5:14 pm | Permalink

    mmm. Salty and sweet in one cookie- sounds sublime!

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