Cook's Country Potato Chip Cookies
Oustanding. You'll need to use Cape Cod 40 percent Reduced Fat Potato Chips. They're super crunchy. Smash them in a baggie with a rolling pin. Don't use regular potato chips. They make the cookies too greasy.
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READY IN: 28mins
YIELD: 15 Cookies
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 1⁄2cup potato chips, crushed finely
- 1⁄4
- 1⁄4teaspoon salt
- 1⁄2
- 1⁄4cup sugar
- 1⁄4
- 1large egg yolk
- 1⁄2teaspoon vanilla extract
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DIRECTIONS
- Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Combine: flour, potato chips, pecans and salt in one bowl.
- In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.).
- Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes.
- Can be stored in airtight container at room temp for up to 2 days.
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