| a.k.a. new best friend bait |
Serve up a batch of these sweet, salty, buttery, crunchy cookies and you are guaranteed to make everyone’s day. I baked some last week and gifted them to my uncle: a diehard country fan and lover of potato chips. Playing on the cowboy theme, I wrapped them in a red bandana & wished him a “boot scootin’ Happy Birthday.”
| ingredients |
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (about 10 ounces), divided
1 cup pecans, toasted and coarsely chopped
| directions |
Preheat oven to 375 degrees.
Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet.
Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.
(recipe via Martha Stewart)
3 thoughts on “Potato Chip Cookies”
These look amazing – thanks for the recipe!
Sounds divine! And I love how you packaged them.
Thanks, Kendra! The bandana was a super easy and inexpensive way to package the cookies. And thank you for stopping by!