These sweet-and-salty cookies use just five ingredients.
Using just five ingredients, these potato chip cookies fit the bill.
The inspiration for mostvintage recipesis to make use of whats already in your kitchen.
Simply Recipes / Molly Allen
This recipe does just that.
First, it combines salted butter, sugar, flour, and vanilla to make a buttery cookie.
The secret ingredient to round things out?
Simply Recipes / Molly Allen
Lightly crushed potato chips.
The result is a cookie with a slightly crisp, crunchy exterior and a soft, flavorful interior.
I love the texture that the ridges add and that they have plenty of salt.
Simply Recipes / Molly Allen
While Ruffles are my first pick, you could swap them out with salted kettle chips.
Keep in mind that a thinner potato chip such as Lays wont bring the same crunch to these cookies.
Line 2 large baking sheets with parchment paper.
Mix in the vanilla extract.
Using a rubber spatula, scrape down the sides and bottom of the bowl.
On medium-low speed, mix in the flour until a crumbly dough forms, about 3 minutes.
Mix in most of the potato chips until just combined, reserving 1/4 cup for topping.
Chill the dough in the fridge for 10 minutes.
Using a medium cookie scoop (about 2 tablespoons), portion out the dough.
Place on each of the parchment-lined baking sheets, spacing the cookies about 2 inches apart.
Crush the reserved potato chips into small pieces in your hands and lightly press on top.
Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Dust the tops with powdered sugar, if desired, and let cool completely before serving.
Store the cookies in an airtight container for up to 3 days.
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