- Juan Mari Arzak born (1942)
Potato Chip Cookies
- 8 Ounces unsalted butter, at room temperature
- 1/2 Cup sugar
- 1 3/4 Cup all-purpose flour
- 3/4 Cups coarsely crushed potato chips
- 1 Teaspoon vanilla extract
- 1 Cup confectioners' sugar
For me, I love the crunch factor that is added to this cookie that is reminiscent of shortbread. And it does seem that something old is new again, as these potato chip cookies find themselves on the cutting-edge of the trend of having a salt component added to a sweet treat. Might I add fair warning… they are addictive. Don't mumble through a mouthful that I didn't warn you!
Preheat the oven to 350 degrees. Line several large baking sheets with parchment paper.
In a large bowl, using an electric stand mixer or hand mixer, beat the butter and sugar on medium-high speed until light and fluffy for several minutes. Stop to scrape down the sides of the bowl.
Reduce the speed to low and add the flour, crushed potato chips, and vanilla extract, mixing well. Drop rounded tablespoons, spaced about 2 inches apart, onto the baking sheets.
The cookies will spread slightly. Bake until the edges are barely browned, about 8-10 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Sprinkle confectioners' sugar through a sieve or place it in a shallow bowl and coat the warm cookies evenly to the desired level of sweetness. Let cool completely before packaging.