Potato Chip Cookies
INGREDIENTS
- 3/4 cup Butter, unsalted
- 3/4 cup Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla
- 1 1/2 cup AP Flour, Sifted before measuring
- 3/4 cup Crushed Potato Chips, I prefer Lay’s (Kettle chips are too hard)
- 1/2 cup Chopped Walnuts or Pecans
DIRECTIONS
- Follow the standard method of making cookies…
- In a medium bowl, cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla, then mix to combine.
- Add flour and stir till the dough begins to form.
- Fold in the potato chips and the nuts.
- Cover with plastic wrap and chill for 15 - 30 minutes
- Preheat oven to 350 degrees.
- Remove from refrigerator and roll into walnut sized balls.
- Place the balls on an un-greased cookie sheet, about 2 ½ inches apart.
- Take a fork and press down, then turn fork 90 degrees and press again to form a grid and flatten the dough slightly.
- Bake for 10 minutes
- Let cool about 2 minutes on sheet pan before moving to a rack, then cool completely or at least cool enough so you don’t burn your mouth while devouring them.
RECIPE BACKSTORY
My grandmother introduced these delicious cookies to our family when I was about 6 years old. I would capriciously argue with the next door neighbor kid, correcting him when he asked where I got the cookie by blithely replying "It's no cookie, it's a potato chip". Now, while not technically correct and definitely not one of my finer philanthropic moments, as I would laugh myself into hysterics while his face morphed into something resembling a red blowfish. Ahh childhood… These cookies are truly delicious, and they really do contain potato chips. So the next time you’re at mega-mart and the person bagging your groceries crushes your Ruffles or reduces your Lays to salted potato powder. Don’t ask for an apology, just go home and bake some cookies.