Potato Chip Cookie Recipe
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.
Servings 24 cookies
- 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 sugar
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
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.
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.