Potato chip shortbread cookies look and taste like pecan sandies~with the surprising addition of crushed potato chips.
I never thought that potato chips would add much to a cookies, but this recipe changed my mind. In these potato chip shortbread cookies, the crushed chips add a crunchy, salty taste and texture that perfectly complements the soft, sweet morsels.
I got this recipe from my twin daughters’ Birmingham Belles folders. It is one of four cookie recipes that the girls are asked to make for various service projects throughout the year. Tried and true, it is a favorite recipe that has been passed along for generations and is still going strong.
Make ahead: The cookies freeze well AFTER baking, but the dough should not be frozen lest the potato chips turn soggy.
Savvy tip: I used this small cookie scoop to portion the dough equally and shape it into perfect mounds. This is so much easier than using a spoon, and the cookies look better also.
For an extra decadent cookie, these could be dipped in chocolate on one side to make a version of half moon or black & white cookies. If you try these, I’d love to hear back from you, so please leave comments. Thanks so much for stopping by. Be blessed, and stay savvy!!!
Slightly adapted from Birmingham Belles
Serving Size: 1
Amount Per Serving: Calories: 5452 Total Fat: 324g Saturated Fat: 147g Cholesterol: 684mg Sodium: 1773mg Carbohydrates: 611g Sugar: 150g Protein: 44g