Sweet, Nutty and Salty Potato Chip Cookies
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!
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
TASTING NOTES FROM COOK'S COUNTRY:
"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
"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