Crispy Potato Chip Cookies

• Vegetarian

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 1/8 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Pecan chips

• Snacks

  • 2 1/8 cups Potato chip, salted

• Dairy

  • 2 cups Butter

Found on rhubarbandhoney.com

Description

Ingredients

• 2 cups butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3½ cups all-purpose flour
• 2 cups lightly crushed salted potato chips
• ¾ cup pecan chips
• 2 tablespoons finely crushed salted potato chips
• 2 tablespoons granulated sugar

Directions

• Preheat oven to 350°F.
• Using a stand mixer (with the paddle attachment) or a hand mixer, cream together the softened butter and 1 cup sugar until light and fluffy, about 4 minutes. Beat in the vanilla until incorporated.
• Using a wooden spoon, gradually add the flour to the creamed mixture and mix well. (The batter will be crumbly at first and difficult to combine, but dont worry, a little elbow grease will get the dough to come together.)
• Once the dough holds together, fold in the 2 cups lightly crushed potato chips and pecans until evely combined.
• Using a 1-inch spring-form scoop, portion the dough into balls and place about two inches apart on to ungreased baking sheets. (These cookies spread very little so dont worry about putting them too far apart.)
• In a small bowl, combine the finely crushed potato chips and the 2 tablespoons granulated sugar. Lightly grease the bottom of a glass with cooking spray, then dip the glass into the sugar/potato chip mixture and press the glass down on each dough ball until its about ¼ inch thick. Repeat the process with the remaining balls.
• Bake for 10 to 12 minutes or until the cookies look dry on top and the edges are lightly browned, making sure to swap the baking sheets halfway through the baking process.
• Cool for 4 to 5 minutes on the baking sheets before removing the cookies to wire racks to cool completely.