Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, potato chip cookies. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Potato Chip Cookies Adapted from Emeril. Shockingly, we actually felt that these cookies needed more salt; just a smidge. Potato chip cookies with cream butter and sugar.
potato chip cookies is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. potato chip cookies is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook potato chip cookies using 6 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make potato chip cookies:
- Make ready 1 lb butter
- Take 3 cup flour
- Get 1 1/2 cup crushed Pringles or potato chips
- Take 1 cup sugar
- Get 2 tsp vanilla extract
- Get 1 powdered sugar
Butter - I used cold salted butter. This will yield a cookie that's. After the potato chip-infused cookies are baked and cooled, dip them in a decadent combination of melted chocolate chips and peanut butter chips. Finally, while the dip is still wet, sprinkle more.
Steps to make potato chip cookies:
- with am electric mixer cream the butter to fluffy and creamy add sugar beat well gradually add flour and vanilla. add chips. stir by hand. use teaspoon to drop cookie dough on greased cooking sheet. bake 350°F Fahrenheit for 12-15 minutes or golden brown on edges.
Gail's Potato Chip Cookies are amazingly delicious! Both sweet and salty, this cookie recipe will One of the best cookie recipes ever, Gail's Crazy-Good Potato Chip Cookies are the perfect blend. Potato Chip Cookies. this link is to an external site that may or may not meet accessibility guidelines. A easy and unique cookie that will impress all. These Potato Chip Cookies remind me very much of Pecan Sandies.
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