Potato Chip Cookies
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Potato chips and cookies, together at last.
Ingredients:
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A crispy surprise in every bite. Image Source: Simply Recipes/Molly Allen
Ingredients:
- 2 sticks (8 ounces) salted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups (236g) all-purpose flour
- 1 3/4 cups (90g) lightly crushed potato chips
- Powdered sugar, for dusting, optional
- Preheat the oven to 350°F. Position baking racks in the top 3rd and middle of the oven. Line 2 large baking sheets with parchment paper.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the vanilla extract. Using a rubber spatula, scrape down the sides and bottom of the bowl.
- Add the flour and chips: On medium-low speed, mix in the flour until a crumbly dough forms, about 3 minutes. Mix in most of the potato chips until just combined, reserving 1/4 cup for topping. Chill the dough in the fridge for 10 minutes.
- Portion and top the cookies: Using a medium cookie scoop (about 2 tablespoons), portion out the dough. Place on each of the parchment-lined baking sheets, spacing the cookies about 2 inches apart. Crush the reserved potato chips into small pieces in your hands and lightly press on top.
- Bake: Bake the cookies until the bottom edges are light golden brown, swapping and rotating the pans between the racks midway through, 15 to 17 minutes. Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Dust the tops with powdered sugar, if desired, and let cool completely before serving. Store the cookies in an airtight container for up to 3 days.
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