Potato Chip Cookies

Name: Potato Chip Cookies
Yield: Makes 24 cookies
Cuisine: American
Ingredients: 3/4 cup (3 3/4 ounces), all-purpose flour; 1 1/2 ounces reduced-fat, potato chips, crushed fine (1/2 cup); 1/4 cup, pecans, toasted and chopped fine; 1/4 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 8 pieces, softened but still cool; 1/4 cup (1 3/4 ounces), granulated sugar; 1/4 cup (1 ounce), confectioners' sugar; 1 , large egg yolk; 1/2 teaspoon, vanilla extract

9 comments

Appears in Cook's Country June/July 2012

Desserts or Baked Goods

American

Yup, you read that right. We were skeptical, too, but after just a few batches we knew that these had loads of sweet, salty, crunchy, delicious potential.

SERVESMakes 24 cookies

TIME1¼ hours

WHY THIS RECIPE WORKS

They were conceived by potato chip companies decades ago in an effort to boost sales, and the salty-sweet morsels have stood the test of time. Surprisingly, we found that these buttery cookies are best when made with low-fat potato chips, a...

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