Vegan Peanut Butter Potato Chip Cookies

By all rights, Katie should be the one on here posting this story.  After all, she’s the one who decided to bake up the recipe.  I simply stood by and sifted the flour when she needed it.  Oh, and I ate the majority of them as well.  That could possibly explain my complete lack of weightloss over the last 2 weeks.

But I know Katie well enough to know she’ll never actually write on the blog.  She’s not much into sitting in front of computers for stretches at a time.  She much prefers “living life” and being “outside.”  So I’m going to write up this recipe for her, in her voice.

Take it away Katie….

Thanks baby.  Can I just say that you are one hell of a guy?  Because you are.  If not for you, my interest in food, nay, in LIFE would have waned years ago.  You have invigorated me to enjoy life to the fullest.  And by to the fullest, I mean by baking these totally delicious Peanut Butter Potato Chip Cookies.  I found them leafing through our copy (I say our because we’re engaged now, and it seems right) of Skinny Bitch in the Kitch.  I can’t wait to try their Chocolate Chip Cookies either, but really, any chocolate chip cookie is a good chocolate chip to me.

Am I right, or am I right?  Ladies?

But until I buy some chocolate chip cookies, peanut butter cookies will have to do.  Oh darn.

Peanut Butter Potato Chip Cookies
Makes about 40

• 2 1/2 cups whole wheat pastry flour
• 2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 1 cup peanut butter, chunky or smooth
• 1/4 cup ice water
• 1 Tbsp molasses
• 1 tsp pure vanilla extract
• 2 cups coarsely crushed potato chips

1. Preheat oven to 375 F.  Line baking sheets with a silpat or parchment paper.
2. In a medium bowl sift together the flour, baking soda and salt.  Set aside.
3. In the bowl of a stand mixer, combine the sugar, oil and peanut butter, mixing on medium-high speed until creamy, about 3 minutes.  Add the water, molasses and vanilla, mixing until well combined.  With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated.  Add the potato chips, mixing until just combined.
4. Arrange 2-Tbsp-sized balls of cookie dough 2 inches apart on prepared baking sheets.  Press to about 3/4-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired.  Bake for 13-15 minutes, until the edges are slightly browned and the centers are set.  Thoroughly cool on a cooling rack.

Pretty easy, and pretty tasty.  The hardest part about these cookies is trying to convince people that the inclusion of potato chips isn’t as weird as it sounds.  They mostly just add some crunch to the chip.

Thanks for sticking around.

Mike is awesome!  Katie out!

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