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Thanks! This sounds great. I'm gonna make a batch; just wish I had some Utz or Wise potato chips to use.
Here's Emeril Lagasse's recipe which is close, although the proportions of potato chips & flour are different. I do like his suggestion to butter & sugar the bottom of a glass to press down the cookies. That'll give 'em a nice sugary crunch on top!
POTATO CHIP COOKIES
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar, divided
1 teaspoon pure vanilla extract
1/2 cup chopped toasted pecans
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted
Preheat the oven to 350 degrees F.
In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.
Place the remaining 1/2 cup sugar in a shallow bowl.
Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.
Brush the bottom of a heavy flat-bottomed glass with butter. Dip it in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie.(Replenish the butter as needed.)
Bake the cookies until light golden brown, 14 to 16 minutes.
Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.