These cookies cookies have an unexpected ingredient that works! They are crispy, with a subtle balance of sweet and salty. These reminded me of “Pecan Sandies”, because the pecan flavor is in the foreground of this cookie. I’d say that if you love potato chips, then these are the cookie for you!
Potato chips are one of our guilty pleasures, at home. I’m pretty good about doling out (and limiting myself) to eating a small handful of chips, with a burger or a sandwich.
My husband, on the other hand, is a potato chip addict. The brand that he loves most is “Lay’s” potato chips. If they’re in plain sight, they’re gone in no time at all.
When the June/July 2012 issue of Cook’s Country Magazine arrived, I began to eagerly read through all the of the recipes. I paused at the Potato Chip Cookie recipe, and read the article, and it didn’t tickle my visual taste buds. Potato chips? I then passed on to reading the rest of the recipes looking for something else to make. My husband spotted the recipe, and exclaimed that they sounded “terrific”!
Moi: “Really? You want me to make those?”
Husband: “Yes!” “Please?”
How can I say no?
I had to buy baked potato chips, though. I don’t buy them otherwise, because I don’t like the way they taste. I mean, if I’m going to indulge in chips, I’m going to buy the real deal. I figured that Cook’s Country had a reason for listing reduced-fat chips, so I added that ingredient to my shopping list.
Cook’s Country says, “It’s a tough job, but somebody has to do it: We fearlessly ate many
batches of cookies baked with potato chips of every sort. In the end, we
preferred reduced-fat chips in this recipe. Because of the extra oil,
the edges of cookies made with ordinary fried chips get too dark before
the cookie is fully baked. Also, some testers detected a disagreeable
fried taste in cookies that were made with fried potato chips. “
The ingredients listing also includes flour, confectioners sugar, granulated sugar, butter, egg, vanilla and pecans.
The dough is rolled into balls, then flatted with a floured glass– actually, I found that spraying the bottom of a glass with non-stick spray works best.
TASTING NOTES: The cookies are crispy, with a subtle balance of sweet and salty. These reminded me of “Pecan Sandies”, because the pecan flavor is in the foreground of this cookie. I nibbled on one or two, but I wasn’t as over-the-moon about them as my husband was. So, there you have it– a cookie with an unusual ingredient, that got enthusiastic thumbs up. My husband is hinting around that he wouldn’t mind my making them again, so I’d say that if you love potato chips, then these are the cookie for you.
Sweet, Nutty and Salty Potato Chip Cookies
Ingredients
- 3/4 cup all-purpose flour 3 3/4 ounces
- 1 1/2 ounces reduced-fat potato chips crushed fine (1/2 cup)
- 1/4 cup pecans toasted and chopped fine
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter cut into 8 pieces, softened but still cool
- 1/4 cup granulated sugar 1 3/4 ounces
- 1/4 cup confectioners' sugar 1 ounce
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes. Serve. (Cookies can be stored in airtight container at room temperature for up to 2 days.)
Notes
“We fearlessly ate many batches of cookies baked with potato chips of every sort. In the end, we preferred reduced-fat chips in this recipe. Because of the extra oil, the edges of cookies made with ordinary fried chips get too dark before the cookie is fully baked. Also, some testers detected a disagreeable fried taste in cookies that were made with fried potato chips.” Recipe source: June/July 2012 issue of Cook’s Country Magazine
Congratulations, Larry! That garden will live on through the winter with this win!
I think Smitten Kitchen posted something similar a while ago and I swooned a bit. I bet just like chips, you can't just stop at one!
Two of my favorite vices in one salty, sugary package!
Debby, I ♥ you.
I love sweet and salty desserts! These sound like something I need to try! They're quite intriguing.
I have been dying to try potato chip cookies forever! These are beautiful!!
I was hoping this recipe had actual potato chips. 🙂
Rubybeanyy, not sure why you think this doesn't have actual potato chips. They're in there. Or, were you thinking it was cookie batter with bits of broken chips thrown in?
Okay, okay, if you say so…I will force myself to buy the baked chips. But only for this recipe!
I am back….I am still trying to imagine potato chip cookies! I do love the sweet/salty combo….
Thanks Debbie. With all the readers you have, I can't believe I won and I will definitely put the prize to good use.
Hey, I once made a similar cookie, but instead of using potato chips, I used crushed corn flakes. Two words: TRY IT. The cornflakes take on this caramelized, chewy, hint-of-corn taste and they become absolutely amazing. http://bakingbites.com/2007/09/cornflake-cookies/
Deb, I won't judge at all, I've had potato chip cookies and I love them! You're right they do tast like pecan sandies, Yum!
Bet these were super crispy. I love pecan sandies, so sure I'd like these, too.
I think these sound amazing – saw the Cook's Country recipe, too, and am glad to have your review. I want to try compost cookies, with pretzels, potato chips, and candy – basically whatever you have in your cupboards. The salty sweet thing makes great treats!
Too cool! A good sweet and salty cookie is the way to go.
Cheers.
Velva
Wow! the best of all worlds – pure brilliance!
Mary x
I think I fall into the same category as your husband about potato chips. They are a favorite of mine. This cookie recipe sounds like a must-try 🙂 Thanks for sharing!