Potato Chip Cookies
By America's Test KitchenPublished on April 18, 2012
Time
1¼ hours
Yield
Makes 24 cookies
Ingredients
Before You Begin
Cape Cod 40% Reduced Fat Potato Chips is our favorite brand of reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat for three to five minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Divide dough into 24 even portions, about 1 scant tablespoon each. Roll portions into balls and space 3 inches apart on baking sheets; refrigerate until just firm, about 10 minutes. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes. Serve. (Cookies can be stored in an airtight container for up to 2 days.)
Time
1¼ hoursYield
Makes 24 cookiesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
They were conceived by potato chip companies decades ago in an effort to boost sales, and the salty-sweet morsels have stood the test of time. Surprisingly, we found that these buttery cookies are best when made with low-fat potato chips, and a rolling pin makes quick work of crushing them. For texture, we use both granulated and confectioners' sugar in equal parts to get the best balance of shortness and chew.
Before You Begin
Cape Cod 40% Reduced Fat Potato Chips is our favorite brand of reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat for three to five minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, potato chips, pecans, and salt in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined. Reduce speed to low and slowly add flour mixture in 3 additions. Divide dough into 24 even portions, about 1 scant tablespoon each. Roll portions into balls and space 3 inches apart on baking sheets; refrigerate until just firm, about 10 minutes. Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes. Serve. (Cookies can be stored in an airtight container for up to 2 days.)
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