Secret Ingredient Shortbread Cookies AKA Potato Chip Cookies

Miriam Pascal Recipe By
  • Cook & Prep: 50 m
  • Serving: 30
  • Contains:

Ingredients (8)

Main ingredients

Start Cooking

For the Cookies

  1. Preheat oven to 350°F. Line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.

  2. Grind potato chips in the food processor and measure out ¾ cup.

  3. Remove the extras from the food processor and blend pecans until finely chopped, but not completely ground.

  4. In the bowl of an electric mixer, beat together margarine and sugar until smooth.

  5. Add flour and salt and beat until just combined. Don’t over-beat or you might ruin the texture of the cookies.

  6. Gently stir in the crushed potato chips and finely chopped pecans. (This is best done with a spoon by hand, rather than a mixer, to avoid over-beating.)

  7. Measure out a tablespoon of dough (or use a medium cookie scoop) and roll in confectioners’ sugar. Place cookie on the prepared cookie sheet and gently press down with a glass. Repeat with the remaining dough.

  8. Bake for 14 to 15 minutes, until just turning light golden brown. Do not overbake.

  9. Let cookies cool completely before dipping halfway in melted chocolate. (You can drizzle the chocolate over the cookies if you prefer.) Place dipped cookies back on the parchment paper and place in the fridge until chocolate hardens. Enjoy!

Variation:

Can use butter instead of margarine

EMAIL
Please Log in to ask a question Say Something! Share your thought POST
Please Log in to post a review Say Something! Share your thought POST
0 / 5 stars

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP