PB Chippers

The plate's pattern is called "My Spring Garden" by Lynn Gertenbach and it was a gift.

Happy Spring...hopefully, you are feeling like it's not far behind.  It's rainy and gloomy here in the Pacific Northwest, with just a hint of sunshine, so baking cookies seems like a good idea.

The cookies I created today were inspired by my daughters...in a way and by the fact that I literally lived on peanut butter growing up (and still do)!  First, my girls loved crushing potato chips and putting them on their sandwiches, particularly, tuna fish sandwiches.  I've never been a tuna fish fan, so my choice was crushing them for my peanut butter sandwich and, on top of that, we all loved anything salty dipped in chocolate, so, Ta Da! I made a peanut butter cookie with crushed potato chips and mini chocolate chips.

I'm pretty sure we got our "strange sense of taste gene" from my mother.  She was the Queen of unusual combinations; snacking on such things as Cheetos and Marshmallow Fluff or eating Ketchup Sandwiches.  She definitely was the one who got me hooked on peanut butter and pickle sandwiches, which, by the way, made my peers in school cringe:-))

PB Chippers
1 cup (2 sticks) unsalted butter, at room temperature
1 1 /4 cups firmly packed light brown sugar
3/4 cup granulated sugar
1 T vanilla extract
1 cup peanut butter (smooth or crunchy)
2 large eggs
3 cups King Arthur all-purpose flour
1 3/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 cup crushed potato chips (regular not Kettle-cooked)
1 cup mini Semi-sweet Chocolate Chips

Preheat oven to 350F-degrees.  Line two baking sheets with parchment.
In a stand mixer, using the paddle attachment, cream the butter and sugars together thoroughly.  Add the vanilla and peanut butter.

I used crunchy! 

Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.   Add the dry ingredients and the potato chips to the mixture and combine.

   Finally, add the mini chocolate chips and stir to combine.

Use a 1/4 cup scoop to measure dough onto the prepared baking sheets.

You can use a fork to do a "criss-cross" pattern, or as I did, and use a meat mallet to press down the dough mounds.

It also makes a pretty pattern in the cookie.

Place the cookie sheet in the preheated oven and bake 13 to 15 minutes until golden brown.  Remove from the oven and allow to cool on the sheet about ten minutes before transferring them to a rack to cool completely.

This recipe makes 2 1/2 dozen+ of 3-inch cookies.  If you don't tell anyone about the potato chips they'll keep wondering what that salty crunch is!

Do you have any unusual food combinations...that you'll admit too? Happy Spring and Enjoy!