Another appropriate name for this recipe might be “junk food cookies.” But somehow that doesn’t sound as appetizing.
This recipe calls for sugar, butter, pecans, chocolate, and (the star of the show) potato chips. It’s like a slumber party, birthday party, trip to the roller rink and being left alone without a babysitter, baked into one delicious cookie. Your kids will go crazy. I advise consuming these in very small doses, if you dare.
Ingredients: (makes about 2 dozen cookies)
Adapted from Smitten Kitchen
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt
1/2 cup chopped and toasted pecans
1 cup finely crushed potato chips, divided
2 cups all-purpose flour
4 oz melted bitter sweet or milk chocolate (preferably Ghirardelli)
Directions: Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cream together the butter, 1/2 cup sugar, vanilla, and salt. Mix in the flour and set aside.
Use a food processor to pulverize the chips.
Add 2/3 cup of the potato chips and toasted pecans to the dough. Mix until just combined.
Roll the dough into balls (slightly larger than a golf ball) and coat each in the remaining sugar.
Place each sugar coated dough ball on a parchment lined baking sheet. Use your fingers to flatten each cookie.
Bake for 15 minutes until edges are golden brown.
While the cookies cool, melt the chocolate slowly on the stove top.
Drizzle over each cookie and sprinkle with additional potato chip crumbs.
Allow the chocolate to cool and set before serving.
The sweet/salty flavors in this recipe make these cookies irresistible. They are reminiscent of pecan sandies with chocolate and added crunch. Good luck keeping your hands off!
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