Once again, Smitten Kitchen intrigued me. Potato chip cookies? Definitely needed to try these.
First up, toasting the pecans.
Not something I do often, but it’s easy enough. I just worry about burning them, which it’s hard to do.. So I don’t know why I worry. Oh wait, I do because I’m me. Then I mixed together butter and sugar in my KitchenAid mixer. I added vanilla and salt. Then I mixed in pecans, crushed potato chips and flour. I realized that there were no eggs or any liquid in the recipe. It’s a recipe similar to pecan sandies, so I searched my cookbooks for a pecan sandie recipe to see if eggs were in those. Not that I don’t trust Smitten Kitchen; it just seemed odd. I couldn’t find a recipe, so I decided to just go with it and see what happens.
I rolled the dough into tablespoon-sized balls and rolled them in sugar.
I then flattened them with a glass.
I sprinkled sea salt on the top and then baked them for 15 minutes. Then I let them cool.
I didn’t quite get everything all mixed together as well as I should have, so some of them are more crumbly than others. Oops. But they still taste good – I made sure I did quality assurance tests to be sure.
They were however a bit salty, so to balance it, I took Smitten Kitchen’s suggestion and dipped them in dark chocolate. Plus, we all know I love the salt/sweet combination. Any excuse, right?
And they taste amazing!
Potato Chip Cookies from Smitten Kitchen
1 cup unsalted butter
1 cup granulated sugar, divided
1 teaspoon vanilla
1/4 teaspoon table salt
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips
2 cups flour
4 ounces dark or semi-sweet chocolate
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, cream together butter with 1/2 cup granulated sugar until light and fluffy. Mix in the vanilla and the table salt until smooth. Add the pecans, crushed potato chips, and flour and mix until just combined.
Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball. Roll the ball in the sugar until coated and place on prepared baking sheet one inch apart. Use a flat-bottomed glass to flatten the cookies. Sprinkle with sea salt.
Bake until lightly golden at the edges, about 15 minutes. Transfer to a wire rack to cool.
Melt chocolate in a double boiler and stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.