How many of you still have your childhood best friend in your life? You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours? That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend. You know the person I’m talking about.
Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends. We may not talk every. single. morning like we used to before school. We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.
Gosh, I think back to our childhood there are so many memories. From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things. We enjoyed every single moment of our childhood.
On Fridays we could come home, do our homework, eat supper and then get ready for TGIF. Who remembers that? Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up. So, no Friday night t.v. night was complete without snacks. Boy, oh boy, did we have our own “original” concoction of snacks.
The looks we got from her parents and brother when they just glanced at our spread. One thing was for sure, it was all ours. I guess my love of sweet and salty started early, and that’s something both of us share and still do. We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night. There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip. OhMyGosh, it was pure heaven. To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.
So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods. I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.
So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies. If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these. A giant, thick, chewy brown sugar cookie loaded with salty potato chips. The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers. It’s then garnished with a deliciously, crisp potato chip.
Here’s to you, Ashley…love ya! For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.
Brown Sugar Potato Chip Cookies with Snickers Topping
Ingredients:
1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips
For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish
Directions:
Preheat oven to 350. Spray a muffin top pan with non-stick cooking spray and set aside.
Combine flour, salt, and baking soda in a bowl and whisk to combine. Set aside.
Place butter in a small sauce pan and place over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.
Once the butter has cooled place in a large bowl and add both sugars, beat on high for 1 minute. Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes. Decrease the mixing speed and slowly add the flour mixture, and mix until combined.
Remove from mixer and add potato chips, gently stir to combine. Scoop 1/4 cup of dough and place on prepared pan. Gently press the mixture to fit in the cups. Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half. Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball. Place in the oven and bake for 11-14 minutes, being sure not to over bake.
Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.
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