Crunchy Tortilla Chip Cookies with Avocado Frosting

Crunchy Tortilla Chip Cookies with Avocado Frosting
Crunchy Tortilla Chip Cookies with Avocado Frosting
Crunchy Tortilla Chip Cookies with Avocado Frosting2

A few years ago, I watched an episode of “Good Eats”, where Alton Brown made avocado ice cream. Up until that time, I had never seen anything but savory applications for the delectable and nutritious fruit (yes, fruit, because of the “seed” or pit in the middle).

So I began experimenting on my own. Starting with the classic potato chip cookie recipe I used to make as a kid, I thought it would be fun to use tortilla chips instead, playing on a sort of “guacamole and chips” type theme. Most of my friends and family approached the idea with trepidation. ”Guacamole on a cookie!?” I assured them that I did not use guacamole in the frosting, but just the avocado and lime juice. Needless to say, these crunchy cookies, with their silky avocado cream cheese frosting, have been a favorite Cinco de Mayo tradition ever since.

If you want a more flat/delicate cookie, just eliminate the parchment paper and bake on an ungreased cookie sheet. And believe it or not, that beautiful green color lasts a long time, with the addition of the lime juice. Be sure to zest the lime first, because that’s what gives these cookies a real pop.

Crunchy Tortilla Chip Cookies with Avocado Frosting

1 cup (2 sticks) butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup crushed tortilla chips
1 cup mashed ripe avocado
2 ounces cream cheese, softened
1/2 cup powdered sugar
2 teaspoons lime juice
1/8 teaspoon salt
zest of 2 limes

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and sugars with
an electric mixer. Add egg yolk and vanilla and
combine well. Stir in flour and tortilla chips. Drop
by teaspoon 1 inch apart onto a parchment lined baking sheet and flatten
slightly. Bake at 350 degrees F. for 11-14 minutes,
or until edges start to become golden brown.

In the meantime, combine avocado, cream cheese,
powdered sugar, lime juice and salt in a small bowl. Set aside.

Allow cookies to cool on cookie sheet 2 minutes before
transferring to a wire rack to cool completely. Frost
cookies with avocado mixture, top with zest and serve immediately.

Makes 3 dozen cookies

Deliver Ingredients

Tortilla Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Tortilla Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.