Best 3 Potato Flake Cookies Recipes
**Unleash the Symphony of Flavors Hidden in Potato Flake Cookies: A Culinary Journey Through Sweet and Savory Delights**
Embark on a culinary expedition with potato flake cookies, a delightful treat that offers a burst of flavors and textures. These gems, crafted with the unexpected ingredient of potato flakes, transcend the boundaries of ordinary cookies. Potato flakes, known for their versatility in savory dishes, bring forth a tender crumb and a hint of savory essence that harmonizes beautifully with a symphony of sweet and savory ingredients. Explore the diverse recipes presented in this article, each offering a unique rendition of this delectable confection. From classic chocolate chip cookies infused with the subtle potato essence to tantalizing variations like bacon and cheddar cookies that showcase the savory side of these cookies, this compilation caters to every palate. Whether you seek a nostalgic taste of childhood or a sophisticated treat to impress your guests, these potato flake cookie recipes will undoubtedly leave you craving for more.
PEANUT BUTTER POTATO COOKIES #5FIX
5-Ingredient Fix Contest Entry. Mashed potatoes work surprisingly well in place of flour. You will end up with a delicious, dense, moist cookie.
Provided by Jellybean
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cook potatoes according to directions on package. Place in refrigerator to cool while preparing the remaining ingredients.
- Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan. Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter. Fold in cooled mashed potatoes until just blended.
- Place in refrigerator and chill dough for 30 minutes. Dough should be firm but pliable at this point. Remove chilled dough and preheat oven to 375 degrees. Roll dough into small balls and place on greased cookie sheets. Press cookies flat with a fork. Bake at 375 for 8-10 minutes until golden brown. Cool for about 5 minutes before removing from cookie sheet.
Nutrition Facts : Calories 77, Fat 3.8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 29.4, Carbohydrate 9.9, Fiber 0.4, Sugar 9, Protein 1.6
POTATO FLAKE COOKIES *GLUTEN FREE*
I found this recipe on a cookie website and tried it using Bob's Red Mill Gluten Free All Purpose Baking Flour. They turned out great and tasted like normal cookies! It took me a few batches to get the browning right but I found that by cooking them slightly longer and having them be a little more browned they were easier to remove from the baking sheet and not have the cookies fall apart. I added the lemon extract to the batter because I had it on hand and it made for just a slight hint of lemon and they tasted great, but that can be optional. I also added some sprinkles for some color and my kids loved them. I also used a round pizza pan to bake the cookies in and they turned out better than a rectangular sheet.
Provided by LDSMom128
Categories Drop Cookies
Time 50m
Yield 3-4 Dozen
Number Of Ingredients 11
Steps:
- In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy.
- In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired.
- Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well.
- Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!
Nutrition Facts : Calories 1188.7, Fat 63.1, SaturatedFat 39.4, Cholesterol 233.2, Sodium 1320.2, Carbohydrate 157.5, Fiber 1.6, Sugar 138.3, Protein 4.7
MABLE'S POTATO COOKIES
An easy rolled, refrigerator, no bake cookie!
Provided by Melissa
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Boil unpeeled potato until soft. Let cool slightly then peel and mash.
- Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 47.1 g, Fat 10.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.3 g, Sodium 100.1 mg, Sugar 41.3 g
Tips:
- Use fresh, high-quality ingredients. This will ensure that your cookies turn out delicious and flavorful.
- Be sure to measure your ingredients accurately. This is especially important for baking, as even small changes in the proportions of ingredients can affect the outcome of your cookies.
- Don't overmix the dough. Overmixing can make your cookies tough and chewy. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies at the correct temperature and for the correct amount of time. Overbaking can make your cookies dry and crumbly, while underbaking can make them soft and gooey.
- Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.
Conclusion:
Potato flake cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a quick snack or a special occasion. With so many different variations to choose from, there is sure to be a potato flake cookie recipe that everyone will love.
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