Okay, so I know you’re thinking, “Potato chips in cookies, that’s too weird.” But I promise you these are a real treat. The potato chips give the cookies a little extra crunch and a nice salty flavor. Besides, what else are you going to do with all the little chips in the bottom of the bag?
Recipe information
Yield
makes about 4 dozen cookies
Ingredients
1 cup butter, softened
1/2 cup sugar
3/4 cup crushed ridged potato chips
1/2 cup chopped pecans
1 teaspoon vanilla
2 cups flour
Confectioners’ sugar for dusting (optional)
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the butter and sugar in a large bowl and stir until smooth. Add the potato chips, pecans, and vanilla and stir until combined. Add the flour and stir until incorporated. Drop teaspoonfuls of the dough about 2 inches apart on a baking sheet and bake for 12 to 15 minutes, until the edges are lightly browned. Cool on parchment or waxed paper and sprinkle with confectioners’ sugar, if desired.
