Potato Chip Cookies
Photo © Deb Perelman
- 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon table salt (optional, see note above)
- 1/2 cup chopped and toasted pecans
- 1/2 cup finely crushed potato chips
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon crushed potato chips
- 1 1/2 teaspoons flaked sea salt
- 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
- 1 teaspoon butter, canola oil or vegetable shortening
- This recipe is vegetarian
- Produce
- Pecans (1/2 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Granulated sugar (1 cup)
- Sea salt, flaked (1 1/2 teaspoons)
- Semi- or bittersweet chocolate (4 ounces)
- Table salt (1/4 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Snacks
- Potato chip (9/16 cup)
- Dairy
- Butter, unsalted (1 cup)
- Butter (1 teaspoon)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 28, 2012 (1 year ago).
188 people saved this recipe.
