This one is for you Morgan Evans! When Morgan came to visit us this summer in Michigan, we went to the Holland Peanut Store. They sell all sorts of candy, every old fashioned candy you can imagine, and some new ones as well, like these Chocolate Covered Potato Chips! If you have a candy store near you, I highly recommend you giving these babies a try! Morgan suggested making some cookies with these in them. I’m sorry Morgan, that you were not here to try your incredible idea. These melt in your mouth cookies have just enough sweet and saltiness, that you will never make another kind of cookie again. If you visit again in Michigan next year Morgan, I will make these for you. We are now in our second week here in Macatawa. We had some good friends visiting us from Tucson and from Bloomington this last weekend for Labor Day. We had 16 people for dinner last Sunday night and had so much fun reminiscing with everyone. I would personally like to thank Doug Heins for serenading us with his lovely voice and guitar. You really just made the evening Doug. I especially love the song Mama! The weather here has been phenomenal. The high yesterday was 72! Pete has been trying to catch a Walleye for us. This is the time of year they come through the channel, but no luck yet. I hope to be posting a Walleye Piccata for you all soon, wish us luck! Let me know what you think of these cookies, and if you don’t have Chocolate Covered Potato Chips at your local candy store, you might tell them they’re missing out on a big seller. I love you Morgan Evans with all my heart and Chocolate Covered Potato Chip Cookies! Love, Stacey/Mom
3 cups of Chocolate Covered Potato Chips, chopped
2 sticks of softened salted butter
1 1/2 Tbs vanilla extract
3/4 cup granulated sugar
1 cup firmly packed light brown sugar
2 1/4 cup all purpose flour
1 1/2 tsp baking soda
Fleur de Sel for sprinkling on top of the cookies, definition is Flower of Salt, but you can use any sea salt, however I prefer this.
Preheat oven to 350 degrees and spread parchment paper on your cookie sheet.
In a large mixing bowl, or kitchen aid with paddle, mix together the butter, eggs, sugar, brown sugar, and vanilla for 2 minutes. Add the flour, and baking soda, mix for another 2 minutes. Fold in the Chocolate Covered Potato chips. With a cookie or ice cream scoop drop heaping Tablespoons of batter onto the parchment lined cookie sheet. Sprinkle with a little Fleur de Sal and bake for 10 to 12 minutes or just until lightly browned.