- Cook Time: 14 - 16 minutes
- Servings: 18 cookies
- Course: Dessert
Stand out from the crowd at your next holiday party with this recipe for some tasty, crispy Christmas treats. With some potato chips and a few sweets, it's easy enough to bake these unique, snackable desserts. When you bake with a roll of Reynolds® Parchment Paper, you won't have to worry about anything sticking to your baking sheet.
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- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon finely shredded orange peel
- 1/2 cup miniature semisweet chocolate pieces
- 1/3 cup finely chopped candied cherries or diced candied fruits and peels
- 1 cup crushed potato chips (about 3 cups uncrushed)
Preheat oven to 350 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in orange peel, chocolate pieces, and candied fruits and peels.
Shape dough into 1-1/2-inch balls. Roll balls in crushed potato chips.
Place balls 2 inches apart on a Reynolds® Parchment Paper lined cookie sheet. Using the bottom of a glass, flatten balls until they are about 21/2 inches in diameter.
Bake in the preheated oven about 14 to 16 minutes or until golden. Transfer cookies to a wire rack and let cool.
To Store Place cookies in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.