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Potato Chip Cookies

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Potato chips in a cookie? You Bet. This recipe adds a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a light and flaky texture that's destined to be a staple on your cookie tray.

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Ingredients

  • 1/4 lb (2 sticks) unsalted butter, softened at room temperature: more for shaping
  • 1/2 cup granulated sugar, more for shaping
  • 1 teaspoon pure vanilla extract
  • 1/2 lb (2 scant cups) unbleached all purpose flour
  • 2 0z. finely chopped pecans
  • 1/2 cup finely crushed potato chips

Details

Servings 30

Preparation

Step 1

1. Position racks in the center and upper third of the oven and heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Using a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until creamy and well blended; about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add the blur, pecans, and potato chips and mix on low speed until just blended.
3. Shape heaping teaspoons of the dough into 1 inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a ball until it's about 1/4 inch thick. Repeat dipping and pressing with the remaining balls.
4. Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even packing. Let the cookies cool on the baking sheets on racks for 5 minutes before transferring them to racks to cool completely. Store at room temperature or freeze in an airtight container.

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