Description
Potato Chip Cookies offer a delightful blend of sweet and salty flavors with a delightful crunch. These unique cookies combine buttery dough with crushed potato chips and pecans, resulting in a crispy, golden treat perfect for snacking or sharing.
Ingredients
Cookie Dough
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- ¾ cup crushed potato chips
- ¾ cup (90 g) finely chopped pecans
For Topping and Coating
- 3 tablespoons sugar for dipping
- 30 pecan halves for the tops of the cookies
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone liners to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Using an electric mixer on medium speed, beat the softened butter, granulated sugar, egg yolk, and vanilla extract until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Dry Ingredients and Mix: Lower the mixer speed to low. Gradually add the all-purpose flour, mixing just until combined; some streaks of flour may remain. Then fold in the crushed potato chips and finely chopped pecans to incorporate the crunchy elements evenly throughout the dough.
- Form Dough Balls: Using about 2 tablespoons (or a #30 scoop) of dough per cookie, shape the dough into balls and place them 3 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Prepare for Flattening: Lightly coat the bottom of a flat-bottomed glass with cooking spray. Dip the glass into the sugar to coat it, which will add a sweet, crunchy topping to the cookies.
- Shape Cookies: Flatten each dough ball using the sugared glass, pressing down gently to form a cookie shape. Place one pecan half on top of each flattened dough circle for an attractive and tasty garnish.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes until they turn golden brown and are cooked through but still tender inside.
- Cool: Allow the cookies to cool on the baking sheet on a wire rack for 5 minutes to set, then transfer them carefully to the wire rack to cool completely before serving or storing.
Notes
- Make sure not to overmix the dough after adding the flour to keep the cookies tender.
- Use your favorite brand of salted potato chips or experiment with flavored chips for a different twist.
- For a nut-free version, omit pecans and increase the amount of crushed potato chips slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- This recipe yields about 30 cookies, depending on size.
