Sunday, May 20, 2012
At breakfast one morning I was reading my Cook's Country magazine and found these cookies. Although they sounded a bit strange, the combination of salty and sweet definitely appealed to me. Cook's Country gives you not only the recipe but how they came up with the recipe. I thought something interesting that they mentioned was how they tried many different types of potato chips. Full fat potato chips gave the cookies an undesirable "oily" taste and made the edges brown too quickly. They opted to go with 40% less fat chips, specifically the Cape Cod brand. This was also the first time I used parchment paper and loved it. It made clean up super easy and the cookies did not stick at all (something that has been a problem lately on my aging non-stick cookie sheets). The cookies turned out pretty well...kind of like sugar cookies, but with extra crunch from the chips. They would definitely be fun to make again.
Potato Chip Cookies
3/4 C all purpose flour
1/2 C crushed reduced fat potato chips (Cape Cod 40% reduced fat chips are recommended)
1/4 C pecans, toasted and chopped fine
1/4 tsp salt
1 stick butter, softened but cool, cut into 8 pieces
1/4 C powdered sugar
1/4 C granulated white sugar
1 egg yolk
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Combine flour, chips, pecans and salt in a bowl, set aside.
3. Cream butter, powdered sugar and granulated sugar, beating on medium high speed until light and fluffy.
4. Add egg yolk and vanilla and beat until combined.
5. Slowly add flour mixture, beating on low speed until combined.
6. Roll dough into 1 inch balls (I did 1.5 inch balls and the cookies got very big!). Lay out on parchment paper 3 inches apart and press down into 1/4 inch high flat circles with lightly floured fingers.
7. Bake ~10 minutes at 350 degrees or until lightly browned on edges.
8. Let cool slightly and then transfer to wire rack to cool completely. Enjoy!
Makes 16 large cookies or 24 regular cookies.