Potato Chip Cookies

By cindygwest

Cape Cod 40% reduced Fat Potato Chips is the favorite. However, Lays Kettle Chips, Reduced Fat work well too. Dip glass in flour to flatten cookies.

Ingredients

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1 1/2 ounces reduced-fat potato chips, crushed fine (1/2 cup)
• 1/4 cup pecans, toasted and chopped fine
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
• 1/4 cup (1 3/4 ounces) granulated sugar
• 1/4 cup (1 ounce) confectioners' sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Details

Servings 24

Preparation

Step 1

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.)