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.

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