Potato Chip Cookie Mix
Be the first to rate it
A layered jar mix of sugar, crushed potato chips, pecans, flour and baking powder. Add butter and vanilla to bake about 30 sweet and salty cookies.
Ingredients
- 1 cup white sugar
- 1 1/2 cups crushed potato chips
- 2/3 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Equipment
- airtight jar
- mixing bowl
- baking sheet
Directions
- Add the dry ingredients in layers to a 1-quart jar, or close them up in a large zip-top bag.
Notes
Add: 2 sticks softened butter, 1 teaspoon vanilla. Preheat oven to 350°F (175°C). Mix the dry blend with butter and vanilla until smooth. Roll into walnut-sized balls. Dip a fork in sugar and flatten each ball. Bake 14 to 18 minutes, until edges are very lightly browned. Cool briefly on the sheet, then on a rack.
Storage: dry mix airtight in a cool, dry place up to 1 month; cookies airtight up to 1 week; dough refrigerated 3 to 4 days, or freeze shaped balls.
Nutrition
Serving: 35g | Calories: 141kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 64mg | Fiber: 0.6g | Sugar: 6.9g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 30 servings from the whole mix with 2 sticks softened butter, 1 teaspoon vanilla; crushed potato chips counted as red potatoes. Brands and portions vary, so use it only as an approximation.
