Once upon a time, my mother-in-law Pam challenged me to figure out what the secret ingredient was in her Guess Again Cookies. Well, I failed.
The cookies were great and I had to eat several of them to try and find the secret ingredient but in the end, I could not figure it out.
Can you believe the secret ingredient is Potato Chips? Yes you read that right. Potato Chips in a cookie. I can roll with that… I think.
All kidding aside, these cookies are delish. The Potato Chips add a nice salty touch to these awesome cookies. I love crunchy cookies which is exactly what these cookies are.
Chocolate lovers should check out the chocolate chip version of these cookies. Salty and Sweet cookies. What more can you ask for? For another great “salty” cookie recipe, give my Sea Salt Butterscotch Cookies a try. Yummy!
Gather your Ingredients
You will need the following ingredients to make this Guess Again Cookies recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Vanilla Extract, All Purpose Flour, Salt, Potato Chips and Pecans.
How to Make Guess Again Cookies
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter and sugar with a hand mixer.
- Add the vanilla extract, flour and salt and mix till well combined.
- Fold in the crushed potato chips and the pecans (if using).
- Using a medium cookie scoop, drop the dough 2 inches apart on a parchment lined baking sheet. With a spoon dipped in water, gently flatten each cookie.
- Bake for 15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Printable Recipe Card
Guess Again Cookies
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Ingredients
- 2 Cups Unsalted Butter, softened
- 1 ½ Cups White Sugar
- 1 Tsp Vanilla Extract
- 3 Cups All Purpose Flour
- ⅛ Tsp Salt
- 1 ½ Cups Potato Chips, crushed
- 1 Cup Toasted Pecans, chopped
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter and sugar with a hand mixer.
- Add the vanilla extract, flour and salt and mix till well combined.
- Fold in the crushed potato chips and the pecans (if using).
- Using a medium cookie scoop, drop the dough 2 inches apart on a parchment lined baking sheet. With a spoon dipped in water, gently flatten each cookie.
- Bake for 15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
Made these cookies for many years then I misplaced the recipe that was nk you for making them.
At first I hesitated to make these cookies because I am not a fan of potato chips, but decided to give it a try. They turned out crunchy and very delicious. A keeper in my house.