Potato Chip Cookies
These Potato Chip Cookies are a delightful twist on traditional cookies! Sweet and salty, they're sure to impress!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup crushed potato chips
- 1 cup ground pecans or substitute with another nut
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup confectioners sugar for dusting
- to taste melted chocolate optional
- to taste flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the pure vanilla extract and ground pecans to the mixture, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and crushed potato chips, then gradually add to the wet ingredients until just combined.
- Using a cookie scoop, portion out the dough onto a lined baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are golden brown; the centers may look soft but will firm as they cool.
- Let cookies cool for a few minutes on the baking sheet before transferring to a cooling rack. Drizzle with melted chocolate and sprinkle with flaky sea salt while warm.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate them for up to two weeks.
- Freeze cookie dough for up to three months; bake straight from the freezer.