Potato Chip Shorties Recipe

Potato Chip Shorties

Potato Chip Shorties is a Delicious cookie you can make so easily in your home.

Just like people, every cookie has a unique personality. Some are sweet, and some, my friends, are salty.

These cookies, along with their BFFs, Crunchy Corn Cookies, toe the line of how salty-sweet a cookie can be.

And they are one gorgeously flavored cookie, I tell you. In true sandie formulation, subbing out some of the flour for crushed potato chips gives the cookies edge and grit and will have even the most dessert-skeptical folks out there asking for seconds.

Ingredients:

113g unsalted butter, softened 1 stick (8 T)

100g sugar ½ cup

110g flour ¾ cup

50g potato chips, crushed 2 cups

4g kosher salt 1 tsp

flour, for dusting

sugar, for coating

Instructions: 

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitter with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes until smooth. Scrape down the sides of the bowl.

Add the flour, potato chips, and salt and mix on low just until the dough comes together.

Lightly dust a work surface with flour. Turn the dough onto the surface and form into a log about 6 inches long. Wet the log with a tiny amount of water and roll it in sugar to coat.

Roll the log in plastic wrap and refrigerate until well chilled and firm, at least 20 minutes. You want it to be sliceable without losing shape.

Slice the shorties into ½-inch-thick rounds and arrange on the baking sheets ½ inch apart.

Bake at 350°F until the edges are golden brown, 12 to 17 minutes.

Cool completely on the pans before serving. Store in an airtight container at room temperature for 4 to 5 days. Enjoy!