Saturday, June 23, 2012
Potato Chip Cookies
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisty every last corner of your platate.
I sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all - purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips
1 cup pecan, toasted and coarsely chopped
Preheat oven to 375. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until, 18-20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.
I just made these tonight. The family loves them and they would make a great gift for someone.
Enjoy and let me know how you like them.