Wacky Potato Chip Cookies

It’s no secret that kettle corn is on to something. But are we relegated to popcorn if we want that salty-sweet combo? Not anymore!

As there are no raw eggs involved, you can munch on batter to your heart’s content too. If you are lover of sweet salty and crunchy…this is the recipe for you!

Ingredients

• ​1 lb (4 sticks) butter
• 1 c. granulated sugar
• 2 tsp. vanilla
• 3 ½ c. flour
• ½ bag (5-6 oz.) Lays® Wavy Original potato chips

Directions

Preheat oven to 350ºF. In the bowl of an electric mixer fitted with a paddle attachment; mix butter, sugar, and vanilla on medium speed until light and fluffy. Approximately one minute.

Slowly add flour, a little bit at a time. Mix until well combined.

Pour ½ bag of potato chips into a large Ziploc. Take a rolling pin or use your hands and crush the potato chips until they are medium to finely ground (personal preference). Pour the potato chip crumbles into a large bowl.

Use a small ice cream scoop (sprayed with Pam) or a teaspoon to form balls of dough. Roll the ball in the potato chip crumbles until it is covered.

Place cookies on parchment lined or greased cookie sheet. Bake 15-17 minutes until edges are golden. (Note: These cookies do not spread.) Yields 5 doz. medium size cookies. Store in airtight container.

Carpool Crunch: Toss the potato chips into the Cuisinart and pulse until desired crumble size.

Sass it up: To be truly outrageous, dip half this cookie in melted dark chocolate or fudge.