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Bringing Home the Bakin'

bake my cake and eat it, too

True to their name, these cookies do have chips in them… potato chips that is.  A cross between a pecan shortbread cookie and a chocolate covered potato chip, this “new” take on the chocolate chip cookie will soon become an “old” favorite (and they were easy to make!).

Potato Chip Cookies – Smitten Kitchen (adapted from Emeril)

Cookie
1 cup  unsalted butter, at room temperature
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips
2 cups  all-purpose flour

Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Chocolate dip finish (optional)
4 ounces  semi- or bittersweet chocolate, finely chopped
1 teaspoon butter, canola oil or vegetable shortening

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.

Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.

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