Potato Chip Cookies
Yield: About three dozen 3" cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 each eggs, room temp
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups lightly crushed potato chips If using a mixer, don't crush too much beforehand. The mixer will do some crushing for you.
- 1 cup chopped nuts I used peanuts, and recommend them!
Instructions
- In medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using the paddle of a stand mixer, or the beaters of hand mixer, cream together the butter, white sugar and brown sugar until light.
- Add eggs to creamed mixture one at a time.
- Add flour mix to creamed mixture. Mix thoroughly, but be careful not to overmix.
- Add crushed potato chips & nuts (if using). Stir just until combined, being cautious to not break up the chips too much.
- Portion cookie dough into mounded domes, about 1” across. Freeze.
- Once frozen, and you’re feeling ready to eat the cookies, preheat oven to 350 degrees, and line a baking sheet with parchment. Put frozen cookies on pan. And these guys are going to spread quite a bit, so give them plenty of space.
- Bake for 7 minutes, rotate, and bake 7 more minutes.If you like a crispier cookie, leave in for a few more minutes.Let cookies cool on a wire rack before eating. Enjoy!