Wednesday, December 22, 2010

Potato Chip Cookies

I'm continuing to go through my old recipes and I remember baking these about a year ago..and I forgot how delicious they were!
They're buttery and crunchy and nutty and they'd make a great addition to your Christmas cookie line up!

I used ripple style kettle cooked potato chips so they have a crunchier bite and I prefer them to a regular potato chip for just that reason. And they're harder than a regular chip so they hold up better, once baked, in the cookie.

This cookie is an easy one to make and for the little effort involved, you'll be rewarded with a buttery crunchy sweet and salty cookie.
I don't actually crush the potato chips. Rather, I chop then a little to make sure they don't all wind up in little crushed bits.

Then chop the pecans well but not too finely.


When you add the potato chips into the dough, don't mix it too much. This will keep the chips from breaking too much more.

Scoop the dough and place onto a baking sheet lined with parchment paper.
Then press each ball of dough with the bottom of a glass or your fingertips.

Potato Chip Cookies
Makes about 2 dozen



1 cup unsalted butter, room temp.
1/2 cup granulated sugar
1 2/3 cup AP flour
1/2 tsp. sea salt or table salt ( I cut this down to 1/4 tsp. because my chips were very salty)
1 tsp. vanilla
1 generous cup potato chips, crushed or chopped but not to crumbs!
1/2 cup pecans, chopped between coarse and fine
Confectioners' sugar, for dusting
*********************************
Preheat oven to 350. Line baking sheet with parchment paper.
1. Beat the butter and sugar well, about 2 minutes.
2. Add in the vanilla and beat til blended.
3. In a medium bowl, whisk together the flour and salt and add to the creamed butter mixture, mixing well.
4. Stir in the chips and nuts, being careful not to overmix in the chips so they don't crumble too much.
5. Usingf a small cookie scoop or a teaspoon, scoop dough by teaspoonfuls onto parchment lined sheet.
6. Flatten each with the bottom of a glass or your fingertips, keeping them spaced about 2" apart.
7. Bake for 10 to 15 minutes, checking after 10 minutes. (They should be a light golden brown along the edges.)
8. Let them cool a few minutes on the baking sheet, then transfer to a wire rack and while still slightly warm dust with confectioners' sugar ( or coat completely if you like a sweeter cookie.

2 comments:

  1. WOOOW Esta receta se lee FANTASTICA.
    Con tu permiso la pondré en practica.
    Besos

    ReplyDelete

LinkWithin

Related Posts with Thumbnails