Potato Chip Cookies
I found a recipe for potato chip cookies in my file. (I have hundreds of recipes I have saved over the years.) I thought this recipe would have to be really bad or really good. I had all of the ingredients, so I decided, “Why not?” Turns out they are really good. Like REALLY good. The sweet, slightly salty taste combined with the crunchy texture of the nuts and chips, and a crispy bottom where the sugar caramelizes….mmmmm.
I think the original recipe was in Real Simple magazine. This is the recipe for a full batch. I cut it in half for us.
1 cup butter, room temperature
1/2 cup granulated sugar, plus more for coating
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon cinnamon
3/4 cup crushed potato chips*
1/2 cup chopped pecans (I used more)
(*Before measuring, place potato chips in a ziplock bag and crush with a rolling pin.)
Heat oven to 375 degees.
Cream butter and 1/2 cup sugar in a large bowl. Directions say to use a mixer, but I found it easier just to use a heavy spoon. I don’t have a powerful mixer. (Tip: my butter was really cold and hard to begin with. I put in the microwave for about 5-7 seconds to soften it. Be careful, you don’t want it to melt.)
Add the vanilla. Then the flour and cinnamon. Fold in the potato chips and pecans.
Form into balls approximately 1-1/2 inch in diameter. Roll the balls in the remaining sugar. Place on parchment lined baking sheet, 2 inches apart. Flatten slightly.
Bake until gold brown around the edges… about 13 minutes. Let cool on the cookie sheets for 5 minutes, then transfer to wire racks.
