Butter is the thing here.
Also potato chips.
Sweet. And salty.
Sugar beat into the butter, then the cookies roughly rolled in it.
Top with a flake or two of salt. Or just the potato chip crumbles. It's up to you.
Try not to eat them all at once, that's bad for you.
Besides, how are you going to fit them all in your mouth?
Logistics, you see.
Nuggets, buttons, dollops of sweet cookie that melt on your tongue.
I hope you enjoy them. I know you will.
Potato Chip Cookies (taken from the brilliant Smitten Kitchen)
There is an optional chocolate dip finish for these cookies. I didn't have time for it, but I bet it's to die for. I've included it here, and I hope you try it.
1 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips, plus 1 tablespoon extra, set aside
2 cups all-purpose flour
1 1/2 teaspoons flaked sea salt
Chocolate dip finish (optional)
4 ounces 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, 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 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 10 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.