Mashed Potato Cookies
Discover the delightful twist of **Mashed Potato Cookies**, a creative way to transform leftover mashed potatoes into irresistibly soft and chewy treats! This unique cookie recipe combines pantry staples—like butter, sugar, and flour—with plain mashed potatoes to create a moist, tender texture that’s perfect for cookie lovers seeking something unexpected. Lightly sweetened and optionally studded with semi-sweet chocolate chips, these cookies strike a balance between classic and extraordinary. Quick and easy, with just 15 minutes of prep time and a dozen minutes in the oven, they’re a versatile dessert for any occasion. Whether you’re reducing food waste or simply curious about a new flavor experience, these cookies are sure to impress! Perfect for searchers looking for **leftover mashed potato recipes**, **unique cookie ideas**, or **creative dessert recipes**.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
- 1 teaspoons Baking powder
- 120 grams Leftover mashed potatoes (plain, unsalted)
- 100 grams Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold the mashed potatoes into the cookie dough until evenly incorporated. If desired, stir in the chocolate chips for added sweetness.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 242.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 162 mg | 12% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
