Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup instant potatoes
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp salt
- 1 stick 1/4# butter (unsalted, room temp.)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1 cup Ruffle potato chips crushed
- 1/2 cup semi-sweet chocolate chips
Instructions
- Heat oven to 350°. Line baking sheets with parchment, set aside.
- Whisk together the flour, instant potatoes, baking soda, baking powder and salt.
- With an electric mixer, beat the butter, granulated sugar and brown sugar on medium-high speed until well combined – about 2 minutes. Beat in egg, egg yolk and vanilla. On low speed gradually mix in the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
- Drop 1½ tablespoon sized balls onto lined baking sheets. Bake for about 10 minutes or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Cookies can be stored, in an air-tight container, at room temperature for 3 to 4 days.