Potato Chip Cookies

Total Time:
2 hr 20 min
20 min
1 hr
1 hr

3 1/2 dozen

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped toasted pecans
  • 1/2 cup finely crushed potato chips
  • 2 cups all-purpose flour, sifted
  • Chocolate Sauce, for dipping, optional, recipe follows
  • Chocolate Sauce:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Preheat the oven to 350 degrees F.

  • In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.

  • Place the remaining 1/2 cup sugar in a shallow bowl.

  • Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

  • Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes.

  • Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.

Chocolate Sauce:
  • Place the chocolate in a medium heat-proof bowl.

  • Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.

  • Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.

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