Description
Delightfully soft sugar cookies enhanced with the salty crunch of ruffled potato chips for a unique and irresistible treat.
Ingredients
Scale
Cookie Ingredients
- 2 sticks unsalted butter, softened to room temperature
- 3 1/2 ounces ruffled salted potato chips (about 4 cups)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Instructions
- Prepare Ingredients: Place the softened butter in the bowl of a stand mixer or a large bowl for hand mixing. Meanwhile, place the salted ruffled potato chips into a large zip-top bag, press out excess air, and seal. Gently crush the chips using a rolling pin or the bottom of a small pan into pieces no larger than 1/2-inch; this should yield about 1 1/2 cups of crushed chips.
- Preheat Oven: Arrange two racks to divide the oven into thirds and preheat to 375ºF. Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning on the bottoms.
- Cream Butter and Sugars: Add the light brown sugar and granulated sugar to the bowl with the butter. Beat on medium speed with the paddle attachment for 3 to 4 minutes until the mixture is light in color and fluffy.
- Add Wet Ingredients: Incorporate the large egg, vanilla extract, and kosher salt into the creamed butter and sugar. Beat on medium speed for 30 seconds to 1 minute until fully combined. Scrape down the sides of the bowl and paddle attachment with a spatula to ensure even mixing.
- Add Flour: Add the all-purpose flour to the mixture and beat on the lowest speed for about 30 seconds until the dough is nearly combined.
- Fold in Potato Chips: Fold the crushed potato chips into the dough by hand with a flexible spatula until no streaks of flour remain. The dough will be thick and sticky.
- Portion Dough: Drop level tablespoons of dough onto the prepared baking sheets, spacing each at least 2 inches apart to allow for spreading. Aim for about 15 cookies per sheet. No need to roll the dough into balls.
- Bake Cookies: Bake for 8 minutes. Then rotate the baking sheets between racks and front to back. Continue baking for an additional 4 to 5 minutes or until bottoms and edges turn light golden brown.
- Cool and Repeat: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Bake any remaining dough on the cooled baking sheets; parchment or mats can be reused.
Notes
- Soft sugar cookies complemented by the salty crunch of ruffled potato chips create a unique and addictive texture contrast.
- Lightly crushed potato chips ensure each bite has a delightful crunchy surprise without overwhelming the cookie.
- Using parchment paper helps cookies brown evenly on the bottom and prevents sticking during baking.
- Cookies are best enjoyed once completely cooled to allow flavors and texture to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 13.1 g
- Sodium: 133 mg
- Fat: 16.2 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 0.8 g
- Protein: 2.9 g
- Cholesterol: 0 mg
