Potato Chip Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 cup (3 sticks) butter, at room temperature
1 1/2 cup granulated sugar
2 teaspoon pure vanilla extract
2 egg yolks
3 cups all-purpose flour
1 cup chopped and toasted pecans
or walnuts
1 1/2 cups finely crushed plain potato chips
Chocolate dip finish (optional)
4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
1 teaspoon butter, canola oil or vegetable shortening
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Directions: |
Directions:Preheat your oven to 350º In a large bowl, cream together the butter, sugar, vanilla and egg yolks. Add the flour, mix well. Stir in nuts and potato chips.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Place on prepared baking sheet and using two fingers to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.
Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack. |
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Personal
Notes: |
Personal
Notes: Remember, I only use insulated cookie sheets, and typically spray with vegetable spray to begin with.
I first had these cookies when I was in Jr. High School and helping in VBS. My "adopted grandmother," Alice Soinila brought in these cookies and I was hooked! The chocolate dip above was with another version of the recipe I found, and I included it here.
Alice is the lady who taught me to play Solitaire, and if I got sick and was unable to go to school, she would take care of me at her house. She and her husband, Vic had a lovely home with a swimming pool, and it was always a treat to visit them. They owned the bar in Redwood Valley.
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