For my second treat, I was inspired by Christina Tossi and her unique cookie creations! However, as much as I wanted to make the Compost Cookie, I just didn’t think I had the time or ingredients. Maybe some day. This did set me on a quest to find unique cookies though, and I stumbled upon a potato chip cookie. The idea of this confused me a bit, although I do know many people who love the salty sweet combination, but reading some of the reviews made my decision. The cookie is a bit like a sandie – it has pecans, a bit of salt – think salted caramel or chocolate, which actually brings out the flavor more, and butter! The only difference in my recipe is that I decided to try topping a few with pecans instead of chips, and I didn’t add additional flaked sea salt. Nevertheless, what an unusual but buttery treat! I did find two recipes, virtually exactly the same, that I loved, including Smitten Kitchen’s and one from Pacific San Diego Magazine, http://www.pacificsandiego.com/pacific-blogs/2012/02/28/sweet-treats-potato-chip-cookies/. Now I really want to try pretzels, some kind of peanut butter and jelly cookie, cheese ice cream…
Potato Chip Cookies by Smitten Kitchen
1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt (optional, see note above)
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips
2 cups (250 grams) all-purpose flour
Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt
Chocolate dip finish (optional)
4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
1 teaspoon butter, canola oil or vegetable shortening
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together 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 with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass (or, in my case, a kitchen tool I’m unhealthily obsessed with) to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.
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.