Sweet and salty gets me every time.
Salted caramel, dark chocolate with sea salt, chocolate covered pretzels. Oh man, I could go on and on and on… Seriously, who doesn’t love salted caramel?! I could (I do, who am I kidding?!) pour that liquid gold on and into everything for every meal. But, I digress.
I’ve made this recipe before, and it’s tasty with just potato chips and pecans. BUT, I discovered these * Kettle Brand Sweet & Salty potato chips at the grocery store recently, and of course, had to buy them, thinking they would be fantastic in the cookies, along with the addition of toffee bits. Yes, toffee.
So, this is what I came up with. They’re sweet, they’re salty, a little nutty…am I still describing the cookies, or myself? Hmmm, it’s been a long day.
Oh, and by the way, while I was trying to take photos and play around with a glass of milk for this post (did not look good at all!), this guy comes along. Really?! Was your dinner not enough? He obviously did not need the straw.
Potato Chip Pecan Cookies
Sweet and salty potato chip cookies with pecans and toffee bits.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: approximately 45 minutes
- 1 1/2 sticks unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt (I always use kosher salt)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar, plus another 1/4 cup for cookie rolling
- 1 1/2 cups all purpose flour
- 1/2 cup chopped pecans, as rough or fine as you like
- 3/4 cup crushed potato chips (I used Sweet & Salty Kettle Brand Potato Chips)
- 1/2 cup toffee bits
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Using an electric mixer, beat the butter, vanilla, salt, brown sugar and white sugar (only 1/4 cup white sugar) until light and fluffy, about 3-4 minutes. On low speed, add the flour and mix until just incorporated.
Stir in the potato chips, pecans and toffee bits for just 1 or 2 whirls of the mixer.
In a small bowl, add the remaining 1/4 cup of sugar. Roll level tablespoons of dough into balls and roll them around in the sugar to coat completely. Place on baking sheets, about 2 inches apart. With a flat bottom glass (or measuring cup), press each dough ball into a 1/4 inch thick round.
Bake until lightly golden brown, about 15 minutes.
Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
*Not a paid endorsement, I just love these chips!
Adapted from Woman's Day magazine recipe.