Potato Chip Cookies
- Comments()
Martha Stewart Living, July 2012
- Prep Time 25 minutes
- Total Time 1 hour 10 minutes
- Yield Makes about 18
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Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
- 1 cup pecans, toasted and coarsely chopped
Directions
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Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
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Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
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Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.
Cook's Note
Cookies can be stored in an airtight container up to 5 days.
Do you ever test your recipes? I followed this one, and the baking time was way too long, the count was off (I made about 40 cookies) and the cookies were not very sweet. I also had a pile of potato chip crumbs left over. Will NOT be making again.
These turned out great! The key to making them not too salty is to use unsalted butter, as the recipe states. Our were not too salty. I made 2 inch balls as in the recipe, and I got 2 dozen large, yummy cookies!
I forgot to add it made 4 dozen cookies! Not 18!!
Problem with the recipe is it says it makes 18 cookies. Those would have to be huge cookies. I used my larger cookie scoop 1 1/2 inches I baked for 12 min. and the cookies were a large 3 inch cookie. They look nice...... I did toast the pecans which did add some flavor. My dh complained they were too salty for him. I'm not sure if I made again I would use the coarse salt........I used Lays brand potato chips and they are fairly salty.
I love this cookie, but I think the next time I make it I will add milk chocolate chips to make them even better!
Very good cookie. Different than most of the cookies I've made. I loved the crunch and salty taste along with the mild sweet taste. I think they'd be delicious dipped in chocolate.
HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.
HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.
HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.
I agree with everyone. There isn't much taste and I will not make them again.
Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.
Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.
Salty, but not salty and sweet as described. (kinda bland) Next time I'll try using 1-1/2 c. brown sugar rather than 3/4 c. brown and 3/4 c. white (granulated). I made them smaller and baked them for less time -- that seemed to work. 2-inch balls, as directed, must make for some BIG cookies!