Potato Chip Cookies PRINT
I know, right? Potato chips as a cookie ingredient? It works! This recipe comes from Cook’s Country Magazine (June/July 2012). The cookies are crispy, with a light balance of sweet and salty. Pecans add an extra bit of flavor, that makes the pureness of potato chips to be in the background. My husband loves potato chips, so he asked me to make them— he loved them.
|¾||cup (3¾ ounces) all-purpose flour|
|1½||ounces reduced-fat potato chips, crushed fine (½ cup)|
|¼||cup pecans, toasted and chopped fine|
|8||tablespoons unsalted butter, cut into 8 pieces, softened but still cool|
|¼||cup (1¾ ounces) granulated sugar|
|¼||cup (1 ounce) confectioners' sugar|
|1||large egg yolk|
|½||teaspoon vanilla extract|
TASTING NOTES FROM COOK’S COUNTRY:
“We fearlessly ate many batches of cookies baked with potato chips of every sort. In the end, we preferred reduced-fat chips in this recipe. Because of the extra oil, the edges of cookies made with ordinary fried chips get too dark before the cookie is fully baked. Also, some testers detected a disagreeable fried taste in cookies that were made with fried potato chips.”
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
3. Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes. Serve. (Cookies can be stored in airtight container at room temperature for up to 2 days.)