Potato Chip Cookies, a buttery rich cookie with toasted pecans and potato chips.
Prep Time: 30minutes
Cook Time: 15minutes
2sticks butter(room temp)
½cuppotato chips(finely crushed about 2 cups)
1tablespoonpotato chips(finely crushed)
Preheat oven to 350º and line 3 baking sheets with parchment paper.
In a large bowl, cream together butter with ½ cup sugar until light and fluffy. Mix in the vanilla and salt. In a separate bowl combine the toasted pecans, ½ cup crushed potato chips and flour and mix until just combined. Add to butter mixture and mix until combined. Refrigerate the dough to make it easier to handle, but not too long, about 15 minutes.
Place the remaining ½ cup sugar into a small bowl. Scoop a tablespoon sized mound of dough with an ice cream scoop and form it into a small ball rolling it between your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass, slightly flatten the cookies.
Mix 1 tablespoon crushed potato chips with 1 ½ teaspoon salt and sprinkle onto the cookies.
Bake for 15 minutes until cookies are lightly golden at the edges. Transfer to cool on a wire rack. Makes about 3 dozen small cookies or 2 dozen if you use a 2 tablespoon ice cream scoop.