You might think that the best French fries in the world are from McDonald’s, but they could actually be made from cookie dough instead.
The deep fryer can wait, so get out your baking tray because this week’s Monday Munchies features crinkle-cut Cookie Fries, a sweet twist on a potato classic.
- 1 1/2 cups unsalted butter, at room temperature, plus more for the pan
- 3 cups all-purpose flour
- 6 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- 1/2 cup rainbow nonpareil sprinkles
- Jarred chocolate or strawberry sauce, warmed, for serving
- Position an oven rack in the center of the oven and preheat to 325 degrees Fahrenheit. Butter a 12x9x1/2-inch jelly roll pan and line it with parchment paper, then butter the paper.
- Whisk the flour, cornstarch, and salt in a bowl. Beat the butter and sugar in an electric stand mixer fitted with the paddle attachment on medium speed until light and fluffy, five to seven Slowly add the flour mixture and beat on low until the dough is combined; do not overwork. Stir in the sprinkles to incorporate.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a crinkle cutter into approximately 3x1/2-inch fries, leaving the fries in place in the pan.
- Bake, rotating the pan from front to back halfway through, until golden, 50 to 60 minutes. Let cool for 5 minutes, then re-cut the bars with the crinkle cutter along with the previous cuts. Carefully lift the fries off the parchment with a small spatula and transfer to a wire rack to cool completely. Serve with warmed chocolate sauce or strawberry sauce for dipping.
Getting you in the kitchen is always our goal. Just remember, you can’t spell cookie without “cook”.Recipe courtesy of Delish