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I have been baking for a long time and kinda consider myself a cookie connoisseur, so when my mom mentioned Potato Chip Cookies, I may have had a little tantrum about her never mentioning these before, and mentioning them now like I should have known all along about their sweet and salty perfection. Doesn’t my mother know I relied on her for my culinary education?
Let me explain our chip situation to you. Yes, it is indeed a situation. Ya see, Brian has a thing for chips: whether they’re Doritos, Ruffles, or Tostitos, he’s all about them. But he’s only into them the day he opens the bag. It’s kinda his “thing” and he won’t touch a chip out of a previously opened bag. Needless to say we have countless opened-yet-only-half-eaten chip bags.
So as we were cleaning out the “Chip and Fruit Roll-Up Cupboard” (yes, there is a small cupboard dedicated to the chips and fruit snacks), I came across a half eaten bag of Lays.
Instead of tossing them into the trash, I decided to give these Potato Chip Cookies a whirl.
These Potato Chip Cookies remind me very much of Pecan Sandies. They’re crumbly, shortbread-like texture and salty undertone make them irresistible. Dip ’em in little semisweet chocolate and add a tiny pinch of sea salt, and you’ll pretty much have one of the best tasting and simplest cookies you’ll ever make.[/donotprint]
Potato Chip Cookies
Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup crushed potato chips (ridged or regular)
1/2 cup ground pecans
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees and line a baking sheets with parchment paper.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream together the butter and granulated sugar until light and fluffy; about 3 minutes. With your mixer on low speed, add in potato chips and pecans and mix on low speed until fully incorporated. Add vanilla and mix until thoroughly combined. Stir in flour and mix the flour is just combined; do not over-mix.
3. Using a medium cookie scoop (1 ½ tablespoons) scoop dough into 1 inch balls. Place dough balls 2 inches apart on prepared baking sheets.
4. Slightly flatten each dough ball with a glass dipped in confectioners’ sugar.
5. Bake in preheated oven for 12-15 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.
6. If desired, garnish cooled cookies with a drizzle of melted chocolate and a sprinkling of fine sea salt.
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Hmm. I’ve made potato chip cookies before and they tasted just like Mexican wedding cookies, maybe it was the ingredients in them or the amount of everything, either way, yours look gorgeous!
I have never heard of these, now you have me wondering if my mom has? Anyway I can’t wait to give them a try :)
These are perfection! Love the sweet and salty combo and it’s a great way to use up those leftover chips. Yum!
Mmmm… sweet and salty… I am more of a “chewy cookie” person, but am VERY intrigued by these!
Being a cookie connoisseur, have you tried pork cookies?? I have a recipe for pork brownies as well, let me know if you’re interested :D
I can’t wait to try this!!!!!!!!!
I have a different “issue” with chips. I eat all but about 1/2 cup of crumbs and then “save” the rest for later – it’s a bad habit!
Have you heard of the Compost Cookie? It’s on my list of things to make!
these look “sweet & salty” delicious! cannot wait to try this recipe…thanks so much!!
i have been making a butterscotch & potato chip cookies for several years now…this is the link…
http://adventuresinthekitchen.com/2009/03/sweet-mollys-cookies/
I Love Salty Sweet! This is a popular cookie in Hawaii. Yours look perfect!
So glad to see you figured out how to get a picture into your feed!
These cookies will make my boyfriends life!! Awesome recipe. I’m so making this soon!