Martha Stewart Living Magazine I knew I just had to try these! My daughter LOVES chips and cookies! If she had anything to do with it, all she would eat is chips! My kids and I whipped these cookies up yesterday morning. They love cooking/baking and had a lot of fun making these cookies. I think their favorite part was smashing the chips into crumbs!
Now you might wonder how these cookies taste...my husband and kids gave them two thumbs up! They are sweet, salty and very light! Something different from your everyday cookie! But in a good way!
Potato Chip Cookies
2 sticks unsalted butter, softened
(We used Best Life buttery baking sticks)
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. coarse salt
4 cups coarsely crushed salted potato chips
(about 10 ounces), divided
1 cup pecans, toasted and coarsely chopped
(We made one batch without the pecans, I personally think the pecans make the cookie!)
1.) Preheat oven at 375. Beat together the butter and sugars with the mixer on high until fluffy for a couple of minutes. Add vanilla and eggs, beat on medium until just combined.
2.) Add flour, baking soda, and salt. Beat on low until just combined. Stir in 2 cups of potato chips and the nuts.
3.) Roll dough into 2-inch balls, and then roll the balls into the remaining potato chip crumbs to coat. Put cookies on a parchment-lined baking sheet. Bake until golden, 15-18 min. or until done. Let cool and enjoy! Can be stored in an air tight container for up to 5 days.
Let me know if you try these!