Potato Chip Crispies/ Cookies

These buttery, salty cookies are a great use of those leftover holiday party potato chips.

• Ready In: 37 mins
• Serves: 10
• Yields: 20 cookies

Ingredients

• 3⁄4 cup butter (no substitutes)
• 1⁄2 cup sugar
• 1  teaspoon vanilla
• 1  egg
• 1 3⁄4 cups all-purpose flour
• 2  cups  crushed  potato chips (about 6 cups uncrushed)

Directions

1. Beat butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Beat in egg. Beat in as much of the flour as you can with the mixer, stir in any remaining flour and 1 cup of the potato chips with a wooden spoon. Cover and chill dough for 2 to 3 hours or until easy to handle.
2. Shape dough into 1-1/2-inch balls. Roll balls in remaining crushed potato chips. Place balls 1 inch apart on an ungreased cookie sheet; flatten until about 1/4 inch thick. Bake in a 350°F oven about 12 minutes or until golden. Transfer to wire racks to cool.