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Recipe

Potato-Chip Cookies

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 30 cookies.

Potato chips in a cookie? You bet. My version of my grandmother’s recipe adds a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.

Ingredients

  • 8 oz. (1 cup) unsalted butter, softened at room temperature; more for shaping
  • 1/2 cup granulated sugar; more for shaping
  • 1 tsp. pure vanilla extract
  • 8 oz. (scant 2 cups) all-purpose flour
  • 2 oz. (1/2 cup) finely chopped pecans
  • 1/2 cup finely crushed potato chips

Preparation

  • Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.
  • With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended.
  • Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4 inch thick. Repeat dipping and pressing with the remaining balls.
  • Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
  • Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Reviews

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Reviews

  • pghgrl | 12/18/2016

    Excellent, as so many have said. I used rainbow sanding sugar to jazz them up a bit, and they looked adorable!

  • CarlsbadCarol | 02/15/2016

    These were really delicious! Watched very carefully for browning around the edges -- probably took close to 15 minutes in my oven. Served them with fruit and dark chocolate fondue for Valentine's Day dessert and while excellent plain they were out of this world when dunked in the warm, dark chocolate!

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