If you are anything like me, you over buy for parties. I always have a million dishes planned, but usually only get to making half. For some reason I am always worried that I will not have enough food, when in fact I usually have 3 times more than I need!
So come July 5th, I had 2 extra bags of chips and about 5 meals worth of leftovers. I hate having chips in the house. The Seaside Bakers solution: make cookies with them. I had been hearing about the potato chip cookie everywhere, and had them on my ‘to make’ list for about a month. Then to top it off, the July issue of Martha Stewart living had them.
Originally I had intended on using a Biscoff buttercream filling however the jar off Biscoff did not last long once it got in contact with the spoon. Fortunately the Nutella does not the spoon jar law of attraction does not exist…anymore.
I made these cookies twice, once with regular Lays, and once with kettle chips. I have to that the regular chips worked better.
- 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 10 ounces), divided
- 1 cup pecans , toasted and coarsely chopped
- 1/2 cup Nutella
- 3 tbs unsalted butter , at room temperature
- 3/4 cup confectioners’ sugar
- 2 tbs milk , as needed
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 2-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, 18 to 20 minutes.
Let cool completely on baking sheet.
Combine all ingredients in a bowl and beat on high for about 5 minutes.