Why are certain foods disqualified? Can’t fancy food be soothing in the same way as “granny food?” Must it always be about loaded memories, like Proust’s madeleine? Or can it be merely quirky, like M.F.K. Fisher’s tangerine ritual: she dried them on a radiator, then cooled them on her Paris windowsill.
Comfort food — food that reassures — is different things to different people.” ~ David Tanis, A Platter of Figs and Other Recipes
A heaping bowl of my grandma’s chicken and dumplings when I’m under the weather? Yep, that counts. A perfectly-grilled ribeye topped with Maytag blue cheese butter and a side of truffled potatoes dauphinoise when I’ve had a crap day at work? Yeah, that counts too. Or, simply, a bag of plain ‘ole potato chips when I’m just feeling a tad blue for no reason? Once again … that counts too.
And the latter — yes, potato chips — is exactly what my mind went to when I learned what this month’s Creative Cookie Exchange theme was … comfort food cookies.
According to the Food Timeline, the earliest recorded evidence of a recipe for potato chip cookies appeared in print just after World War II, and while it is a vintage recipe, I thought everyone had heard of potato chip cookies. But, when I told The Chef what I was making, he just gave me a blank stare … as did my co-workers when I brought my potato chip cookies to the office yesterday. Huh. Okay.
Now, it really doesn’t matter whether you’ve heard of potato chip cookies or not … all that matter is that you make these potato chip cookies as soon as you can. Adapted from Taste of Home, my potato chip cookies are truly comfort food.
Buttery, crispy, flaky, nutty — a sort of cross between shortbread and pecan sandies, with just the right amount of salt from their eponymous ingredient, if you will — these cookies will make you happy. And if happiness isn’t comfort, I don’t know what is.
- 2 cups butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- 2 cups lightly crushed salted potato chips
- ¾ cup pecan chips
- 2 tablespoons finely crushed salted potato chips
- 2 tablespoons granulated sugar
- Preheat oven to 350°F.
- Using a stand mixer (with the paddle attachment) or a hand mixer, cream together the softened butter and 1 cup sugar until light and fluffy, about 4 minutes. Beat in the vanilla until incorporated.
- Using a wooden spoon, gradually add the flour to the creamed mixture and mix well. (The batter will be crumbly at first and difficult to combine, but don't worry, a little elbow grease will get the dough to come together.)
- Once the dough holds together, fold in the 2 cups lightly crushed potato chips and pecans until evely combined.
- Using a 1-inch spring-form scoop, portion the dough into balls and place about two inches apart on to ungreased baking sheets. (These cookies spread very little so don't worry about putting them too far apart.)
- In a small bowl, combine the finely crushed potato chips and the 2 tablespoons granulated sugar. Lightly grease the bottom of a glass with cooking spray, then dip the glass into the sugar/potato chip mixture and press the glass down on each dough ball until it's about ¼ inch thick. Repeat the process with the remaining balls.
- Bake for 10 to 12 minutes or until the cookies look dry on top and the edges are lightly browned, making sure to swap the baking sheets halfway through the baking process.
- Cool for 4 to 5 minutes on the baking sheets before removing the cookies to wire racks to cool completely.
- Butterscotch Cookies from A Baker’s House
- Chocolate Cappuccino Toffee Chip Cookies from Karen’s Kitchen Stories
- Chocolate Chip Cookies Made with a Chocolate Assortment from The Spiced Life
- Quadruple Chocolate Shortbread Cookies from Magnolia Days
- Dark Chocolate Chunk Peanut Butter Cookies from Food Lust People Love
- Roth (The Sacred Cookies from Kashmir) from Spiceroots
- Crispy Potato Chip Cookies from Rhubarb and Honey
- Carrot Cake Sandwich Cookies from Made with Love
- Triple Chocolate Cookies from It’s Yummi
- Peanut Butter Chocolate Chunk Cookies from Noshing with the Nolands
- Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew
- Peanut Butter & Damson Jam Bars from Baking in Pyjamas
- Momma’s Bran Chocolate Chip Cookies from Sweet Cinnamon Honey
- Nut Cookies from Basic N Delicious
- Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?
You can also use us as a great resource for cookie recipes — be sure to check out our Pinterest Board and our monthly posts (you can find them all here at The Spiced Life) on the first Tuesday after the 15th of each month!