Potato Chip Cookies

Sometimes, the most unlikely combinations turn out to be completely, mind-blowingly delicious. Take this recipe for Potato Chip Cookies, for example. It's quite possibly the perfect combo of sweet/salty, tender/crunchy; in other words, the perfect cookie.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 80kcal

Author Meggan Hill

Ingredients

3/4 cup all-purpose flour
1/2 cup crushed potato chips reduced-fat kettle chips (see notes)
1/4 cup toasted pecans finely chopped
1/4 teaspoon salt
8 tablespoons unsalted butter cut into tablespoons and softened
1/4 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Instructions

Adjust an oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or foil.
In a medium bowl, combine flour, potato chips, pecans, and salt. Set aside.
In a standing mixer fit with the paddle attachment, or using an electric mixer by hand, on medium-high speed cream butter, sugar, and powdered sugar together until pale and fluffy, about 3 minutes.
Add egg yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 batches, beating well after each batch to combine.
Roll dough into 1-inch balls. Flour the bottom of a drinking glass and flatten balls into 1/4-inch thick.
Bake one sheet at time until cookies are set and lightly browned on the bottom, 10 to 13 minutes. Cool completely on baking sheets, about 15 minutes.

Notes

Reduced-fat potato chips are best in this recipe because they have less grease than regular potato chips (so the cookies don't get too greasy). I like kettle chips for the extra crunch.

Adapted from Cook's Country Eats Local.

Nutrition