![]() Use a small spatula to transfer cookies to cooling rack. Bake for 10-12 minutes or until edges of cookies are starting to brown and tops are just set. ![]() Gently flatten with bottom of glass dipped in sugar. Use a cookie scoop to drop dough onto ungreased cookie sheet in even amounts. Beat butter, sugar and vanilla until fluffy.They’re oh, so yummy and use up potato chip crumbs! They’re oh, so yummy! Salty Potato Chip Cookies Other cookie recipes and desserts you’ll loveĮasy potato chip cookies have a delicious buttery shortbread-esque flavor but with a lighter texture. Remove to a cooling rack and let cool completely. Then gently press down with the bottom of a glass dipped in sugar to flatten the cookies a bit.īake until the edges are starting to brown and the tops are just set. The reason I use a cookie scoop is to ensure the cookies are all the same size and will bake evenly. Using a cookie scoop, drop the cookie dough balls onto an ungreased baking sheet. Just be sure to crush them up fine to break down the tougher texture. But, if all you have are ridged chips, go for it. Use classic thin potato chips in whatever brand is available or least expensive. Then add sifted flour, chopped pecans and potato chip crumbs. ![]() To make these cookies, cream together butter, sugar and vanilla in a mixer. Other leftover recipe ideas: Remember this taco casserole? It uses up tortilla chip crumbs and this bacon pistachio mac and cheese recipe uses up pretzel crumbs.
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