Name: Potato Chip Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 1/2 c. (180 g.) all-purpose flour -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 2/3 c. (133 g.) light brown sugar -; 1/2 c. (1 stick) unsalted butter, room temperature -; 1/3 c. (65 g.) granulated sugar -; 1 large egg -; 2 tsp. pure vanilla extract -; 1 c. semisweet chocolate chips -; 2 3/4 c. (145 g.) crushed kettle-style potato chips, divided -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Potato Chip Cookies

1. 1 1/2 c. (180 g.) all-purpose flour -

2. 1/2 tsp. baking soda -

3. 1/2 tsp. kosher salt -

4. 2/3 c. (133 g.) light brown sugar -

5. 1/2 c. (1 stick) unsalted butter, room temperature -

6. 1/3 c. (65 g.) granulated sugar -

7. 1 large egg -

8. 2 tsp. pure vanilla extract -

9. 1 c. semisweet chocolate chips -

10. 2 3/4 c. (145 g.) crushed kettle-style potato chips, divided -

How to cook deliciously - Potato Chip Cookies

1. Stage

In a medium bowl, whisk flour, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, and granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes.

2. Stage

Beat in egg and vanilla until combined, then reduce speed to low and beat in dry ingredients until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.

3. Stage

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.

4. Stage

Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.

5. Stage

Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.

6. Stage

Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely.

7. Stage

Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.