I made these cookies thinking that my husband would LOVE them as much as he loves forbidden potato chips….
Unfortunately, the entire family thought that they were pretty good– but not our favorite. When transformed into an ice cream sandwich, they were GREAT!
The crunchiness and saltiness of the cookie worked really well with the sweet, creamy ice cream. The cookie recipe is from Martha Stewart Living.
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted potato chips (about 7-10 ounces), divided
- 1 cup pecans or walnuts, toasted and coarsely chopped
- Vanilla Ice Cream
- Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
- Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
- Roll dough into 1-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 8-10 minutes in a convection oven. Let cool completely on baking sheet.
- Cookies can be stored in an airtight container up to 5 days.
- Cookies can be easily transformed into ice cream sandwiches by smushing a scoop of ice cream between them.
thebrookcook 