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I hate to throw away food, even one cup of potato chip pieces.  These cookies are a good way to use up the chips and have a nice, crisp cookie to enjoy.  The peanut butter chips add a nice additional flavor.

POTATO CHIP-PEANUT BUTTER COOKIES

  • Servings: Approx. 2 dozen small cookies
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  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • ½ tsp. baking soda
  • 1-¼ cups all-purpose flour
  • ¾ cup peanut butter chips
  • 1 cup crushed potato chips

Preheat oven to 350 degrees F

Have two ungreased cookie sheets ready

In the large bowl of an electric mixer, place the light brown sugar, granulated sugar and softened butter.  Beat until smooth and creamy.  Add the egg and vanilla and beat to blend.  Mix in soda and then gradually add flour, beating just until all of the flour is incorporated.

By hand, stir in the peanut butter chips and potato chips – batter will be quite stiff.

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Using a rounded kitchen teaspoon, drop on ungreased sheets, 2 inches apart.

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Bake @ 350 degrees F for 8-10 minutes until golden brown.

Remove cookies immediately to a rack to cool.
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Makes about two dozen small cookies.  Do not refrigerate or freeze to keep potato chip crumbs crispy.

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