Family Favorites...Fine Cooking Potato Chip Cookies


Sweet and Salty
  This is almost the same recipe that Sue has posted for Potato Chip cookies though they came out quite different. I think the method of flattening them and finely chopping the pecans make a difference. Either way, this recipe from Fine Cooking Cookies or Sue’s recipe these are a great cookie and very few people will guess that there are potato chips in the cookies. A sweet and salty cookie at the same time.
  My only problem with the recipe is that it made way too small of a batch. Made them yesterday afternoon and this morning they are almost gone. Next time I will make more as they are so easy to make I just have to find a better flat bottom glass to use to flatten them. I didn’t realize that I did not have a flat bottomed glass anymore. I think we used to use jelly glasses. Good way to use up broken chips in bottom of bag.
Potato-Chip Cookies
½ lb. (1 cup) butter at room temperature (about 20 minutes to soften)
½ cup granulated sugar; more for shaping
1 teaspoon vanilla extract
8 ounces (scant 2 cups) all purpose flour
2 ounces (1/2 cup) finely chopped pecans
½ cup finely crushed potato chips (try crushing in a ziplock bag with a rolling pin)
  Position oven rack in the middle of oven and heat to 350°. Line cookie sheets with parchment paper.
  Using a mixer on medium speed beat the butter and sugar till creamy and well blended, about 4 minutes. Add the vanilla and beat until blended. To bowl, on low speed add the flour, pecans and potato chips just until blended.
  Shape heaping teaspoons of dough into 1 inch balls (I used cookie scoop). Place about 2 inches apart on lined cookie sheets. Lightly butter the bottom of a flat bottomed glass, dip into granulated sugar and press cookie to about to ¼ inch thick.  Bake at 350° for 10 to 11 minutes until edges are brown. Cool on pans for 5 minutes and then on wire rack. 
Yield: About 30 cookies
  To store, do not cover and to freeze, layer with wax paper between each layer of cookies
*TIP: Do not freeze or refrigerate the unbaked cookie dough or the potato chips will become soggy. 

2 comments:

  1. How did you know that I was thinking of looking up a recipe for Potato Chip Cookies today?

    ReplyDelete
    Replies
    1. Must have been meant to be, LOL Did they work well for you?

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