Who would have thought potatoes belonged in a cookie? I first heard
of the concept from a friend...and since 'sweet and salty' always
appeals to me...I had to give her potato chip cookie recipe a try!
Though the ones dipped in chocolate seem to be the favorite...I prefer
them plain. Here is my version of my friends recipe.
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups coarsely crushed potato chips (10 oz. / 275 gr bag)
- 1 cup pecans, chopped
- 1 8 oz / 225 gr package semi-sweet chocolate (optional, for dipping)
- In mixing bowl, cream butter and sugars until light and fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl, combine flour, baking soda, salt, chips, and pecans.
- Slowly add flour mixture to mixing bowl and mix until well combined.
- Scoop out rounded tablespoon-sized mounds of dough (or used Pampered Chef cookie scoop) and form into balls.
- Place on cookie sheet lined with parchment paper leaving a space between cookies.
- Flatten the cookies slightly, using the bottom of a drinking glass dipped in sugar.
- Bake at 350°F for about 10 minutes, or until golden. (The larger the cookie...the longer the bake time.)
- Cool completely on wire rack.
- For chocolate dipped cookies: Melt the chocolate slowly in the top
of a double boiler...or for short bursts of time on medium power in the
microwave. Stir until smooth. Dip each cookie almost halfway into the
chocolate. Place on rack to harden...or place in fridge to speed up the
process.
Yield: about 3 dozen cookies
