Potato Chip Cookies
35 minMakes 36 cookies
Buttery shortbread-style cookies studded with crushed potato chips, crispy edges with soft centers.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine cookie sheets with parchment paper | ||||||||
| 455 g unsalted butter, softened | Cream butter & sugar until fluffy | Add vanilla, mix well | Add flour a little at a time, mix well | Fold in 4 cups potato chips, distribute evenly | Portion into 36 balls, roll in remaining chips | Flatten slightly with glass, space 2 inches apart | Bake 350°F / 175°C, 12–14 min until edges golden | Cool on sheet 5 min, transfer to rack |
| 200 g granulated sugar | ||||||||
| 2 teaspoons vanilla extract | ||||||||
| 440 g all-purpose flour | ||||||||
| 4 cups crushed potato chips (small pieces but not all crumbs) | ||||||||
| 2 cups crushed potato chips (for coating) | ||||||||
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