Potato Chip Cookies

Desserts

It may seem unusual, but the crushed potato chips added to this buttery cookie, adds a salty crunch that is totally addictive.

  • Total Preparation Time: 45 minutes

Makes about 30 cookies

Rating: 3.5 Stars

Ingredients

1/4 cup50 mLToasted Pecans, chopped
1 tsp5 mLVanilla Extract
1 cup250 mLGAY LEA - Salted Butter
1/2 cup125 mLBrown Sugar, packed
2 cups500 mLAll Purpose Flour
2 cups500 mLPotato chips, crumbled
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Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Beat butter with sugar and vanilla until fluffy. Blend in flour until well-combined. Stir in chips and pecans; mix well to combine.
  3. Drop rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake, in batches, for 11 to 12 minutes until just pale golden on bottom. Transfer to a cooling rack to cool completely.


Tips:

  • Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.
  • Ripple chips hold their crunch well in this recipe. To crumble, place the chips in a ziptop bag and squeeze bag.
  • Toast pecans in the preheating oven for 4 to 6 minutes or until fragrant. Cool and chop.
  • Add 1/4 cup (50 mL) chopped dark chocolate to the dough along with dry ingredients.
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Ingredients

1/4 cup50 mLToasted Pecans, chopped
1 tsp5 mLVanilla Extract
1 cup250 mLGAY LEA - Salted Butter
1/2 cup125 mLBrown Sugar, packed
2 cups500 mLAll Purpose Flour
2 cups500 mLPotato chips, crumbled
Add to Shopping List

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