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[chefilona]

Chef ILona Daniel: Party Time Potato Chip Cookies

I’ve been working on this cookie recipe for about 3 years. I wanted to get the best possible textures and that crave-worthy salty/sweet balance. I first made these cookies while I was the chef of a Culinary Boot Camp program. I made these with kids aged 7-9. They were a huge hit! In the first edition they were made with walnuts and I didn’t love that. I wanted to make these nut free.

The stroke of lightning hit with the swapping out the walnuts for puffed rice cereal! The puffed rice gives the cookies this incredible texture that works well with the potato chips and chocolate chips!

These freeze like a dream! I made an Oreo-like filling and made sandwiches out of the cookie. You can skip that part or opt for ice cream for a really special dessert!

CHEF ILONA DANIEL: Party Time Potato Chip Cookie Sandwiches

1 cup butter

3/4 cup each brown sugar and granulated sugar

2 tsp vanilla

2 large eggs

2 1/4 cups flour

2 tsp baking powder

2 tbsp sprinkles

2 cups puffed rice cereal

1/4 cup chocolate chips/chunks

1/2 bag chips crushed

1/2 bag chips to rolls the cookie batter balls in

Pre-heat oven to 375. Cream butter and sugar until light and fluffy. Add in eggs and vanilla and whip. Stir in flour and baking powder. Then stir in puffed rice cereal, sprinkles, chips and chocolate chunks. Scoop batter into approximately 2 tbsp sized balls and roll in chips. Bake for 10-12 minutes.

Cookie Sandwich Filling

1 gelatin packet bloomed and heated with 1/4 cup water according to package directions

1 cup butter

5 cups icing sugar

1 tbsp vanilla

Whip butter, sugar and vanilla until it is incorporated. Begin to slowly drizzle in the gelatin. You may not need to add all of the gelatin to achieve your preferred consistency. Assemble cookies sandwiches. If desired roll the icing edges with sprikles or additonal chocolate chips. Any leftover filling can be frozen for another use.