This is the first year I've participated in the Great Food Blogger Cookie Swap and I must say it was a lot of fun. Not only did I receive three dozen yummy homemade cookies, I also met four new food bloggers.
While it was challenging to choose one cookie to exchange with my newfound foodie friends, I decided upon Potato Chip Cookies. Reason being, they are one of my all-time favorites and since they contain greasy potato chips they stay fresh for quite some time.
Before revealing the recipe for Potato Chip Cookies, I wanted to share these photos and introduce you to the cookie swap partners.
The first batch of cookies I received were Boozy Salted Fennel Pollen Shortbreads sent from Culinary Adventures with Camilla. Pictured above on the top right, these square shortbreads were packaged in adorable green and red polka dot containers. Very festive! They had a really unique licorice-honey flavor from the fennel pollen and the slightest hint of Ouzo. Tasty!
The second batch of cookies was Peppermint Tea Shortbread dipped in White Chocolate and dusted with Christmas sprinkles sent from Amber at Bluebonnets and Brownies. They are pictured above on the bottom right. It's easy to spot them by the colorful sprinkles!
These cookies were crisp on the outside, soft in the middle, and had a delightful undertone of peppermint. I found them to be perfect for dunking in a cup of tea. I was going to try them with hot cocoa, but by the time I got around to it they were gone!
The third batch of cookies was good old fashioned chocolate chip cookies from Amishi at NaiveCookCooks.com. I was very happy to receive these cookies because they are definitely one of my favorites. Amishi packaged her cookies in a super cute red box covered in snowflakes. It was such a great touch and very much appreciated. Not only was the packaging great, the cookies were amazing!
My cookie exchange partners included Camilla from Culinary Adventures, and Amber of Blue Bonnets and Brownies, along with Kimberly from Eat the Evidence.
What's great about the Great Food Blogger Cookie Swap is it is helping raise funds for my favorite organization, Cookies for Kids' Cancer. You might recall that this past October, The Cheap Gourmet hosted Team Logan Bake Sale in honor of my friend Sherry's son Logan and to raise money for this non-profit organization.
Cookies for Kids' Cancer is doing great things to advance pediatric cancer research and is one of the most honest and ethical charities I've ever had the pleasure of working with. I hope you will support them by hosting your very own bake sale, cookie swap, or donating funds.
Since I had some packaging supplies and marketing materials left over from the bake sale, I decided to package my cookies with CFKC stickers. Since the potato chip cookies are somewhat fragile I hoped the packaging would provide extra cushion during shipping.
The ladies who organized the Great Food Blogger Cookie Swap provided an array of stickers and labels, so I prepared gift tags and printed an ingredients list which included their logo.
Here is a box of Potato Chip Cookies ready to go to Kimberly.
One of the reasons I chose Potato Chip Cookies is they are sweet and salty. Normally, when I prepare these cookies I drizzle them with melted chocolate chips. Since I was shipping cookies across the country I elected to leave off the chocolate for fear it would make a mess.
POTATO CHIP COOKIES RECIPE
Yield: 4 dozen
Prep Time: 15 minutes
Bake Time: 20-22 minutes
2 cups (4 sticks) unsalted Butter, softened
1 cup granulated Sugar
3-1/4 cups all purpose Flour
2 teaspoons Vanilla extract
1-1/2 cups Potato Chips, coarsely crushed (I use crinkle cut chips because they are thicker than regular chips)
1. Preheat oven to 300 degrees Fahrenheit
2. In a large bowl, cream butter and sugar. Slowly add flour and vanilla extract until well blended.
3. Stir in crushed potato chips and mix well.
4. Using a cookie scoop, drop one scoop of dough onto ungreased cookie sheet. Use a fork to slightly flatten each cookie in a criss-cross pattern. (Flattened cookies on left and center rows and non-flattened cookies on right)
5. Bake for 20 to 22 minutes, or until light golden brown around edges. Let cookies stand for 5 minutes and transfer to wire rack until completely cooled.
6. If desired, sprinkle cooled cookies with confectioners' sugar or drizzle with melted chocolate. To make melted chocolate, place 1/2-cup semi-sweet chocolate chips and 1 teaspoon vegetable shortening in a small bowl and heat in microwave for 45-60 seconds.