Potato Chips baked in a cookie sounds like such an odd combination. They’re a slightly salty, slightly crunchy, buttery, melt in your mouth cookie. After baking they’re dusted with powdered sugar, which makes them even more delicious! Who knew that a Potato Chip Cookie could be this delicious!!
I’d love to say that I came up with this crazy combination, but that’s not the case. My aunt was given this recipe from a little Tea House Restaurant that she loved to visit. She loved treating herself to a light lunch at the Country Court Tea Room, then top it off with a Potato Chip Cookie. I remember going there with her and also taking my middle daughter and a group of her girlfriends there after their 6th grade graduation. Those are both such sweet memories!
With only four other ingredients, the potato chips are a surprise mystery ingredient. The chips are coarsely crushed before being added to the cookie dough, and if you didn’t tell anyone, they’d be surprised to find out that these sweet little cookies contained potato chips.
As with many special treats, these are not low fat. In fact, I usually only make them at the holidays, because I eat way too many and it’s the only time of year when calories don’t count!!
Potato Chip Cookies
Ingredients
- 1 lb. real butter room temp, softened
- 1 cup sugar
- 2 tsp real vanilla extract
- 3 1/2 cups all purpose flour
- 2 cups potato chips course crushed
- Powdered sugar for sprinkling on baked cookies
Instructions
- Preheat oven to 325*
- To crush potato chips, I place them in a zip lock baggie and crush using a rolling pin (or the palm of my hand).
- Add all ingredients (except powdered sugar) to large mixing bowl and mix together with your hands.
- Once combined, form cookies into 1" balls.
- Make a slight finger dent in each cookie.
- Bake on an ungreased cookie sheet (I lined mine with a silpat) for 15-20 min. Edges will be just slightly golden brown.
- Cool slightly, then transfer to wire cooling rack.
- When completely cool, sprinkle with powdered sugar.
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OMG yum! Love these.
Have you ever tried putting chocolate chips in this recipe??
Hi, I never have, but I bet it would be good!
I did add mini chocolate chips. I also added salt even though I used salted butter. I used real vanilla extract. I also used the super crunchy kettle cooked chips.These still were bland.
This sounds so unique and fun.
Saw this post and I was like, “I must try these.” I only had 1/4 of the ingredients, so I just made a dozen. OMG I’m glad I didn’t make the full batch. I want to eat them all. So buttery and delicious. Reminds me of a shortbread cookie. But better. My boyfriend is going to love these. If there are any left. These cookies are going to the top of my Christmas cookie to make list. My family is going to love them.
This recipe didn’t work for me, unfortunately, it was far too dry, definitely not the consistency of cookie dough. I had to add some more butter and add eggs to get the texture I needed to complete it
Alyssa, I’m so sorry this recipe didn’t work out for you. I’ve made them using the exact recipe for years now and have never had a problem.
Chances are you may be scooping the flour into your measuring cup which compacts it and actually gives you more flour into your cookies, thus a dry cookie dough. Sift or fluff with a fork, then measure out with a spoon and you might get better results.
I too had to add more butter to form a dough and the recipe still didn’t work. I think it’s missing eggs. What a waste.
I haven’t baked them yet, but the dough is really good. I added Reese’s and some choc chips and we’ll see how they turn out.
If they were “too dry” for you maybe try melting the butter a little and creaming the sugar and butter. I have a feeling that might be your problem. These do not need eggs, it’s kind of like a shortbread cookie. I highly recommend trying it again and creaming butter/sugar first next time before adding everything else.
Also if the dough is too soft before baking, just chill the dough in the fridge for an hour or so before baking.
I LOVE these cookies! I follow the recipe exactly and they turn out perfectly every time. How could they not with a pound of butter in them? LOL!
Have you ever used any other flavor of extract other than vanilla? I tasted some potato chip cookies that tasted like they had almond extract in them. They were wonderful.
I have made them with 1/2 vanilla and 1/2 almond extract! Very good!
Split the amount of extract called for with half vanilla and half almond. 😊
Have you ever put nuts in them? My husband’s aunt used to make this same recipe at Christmastime. I love them. I got the recipe from one of her granddaughters. It’s exactly the same except it has 1/2 cup of nuts (doesn’t say what kind.). I honestly can’t remember if there were actually nuts in them or not.
I have not. If you add some, please let me know what kind and how they turned out.
Yes, I love to add chopped pecans, or walnuts!
Our family always used crushed pecans in this recipe. However, my kids can’t eat nuts. Both versions are absolutely delicious, though!
I just heard about these cookies and am anxious to try them! I was curious if they could be frozen. Will they be just as good?
I had this recipe years ago but somehow it got lost. My kids and family loved them. So happy to have found the recipe. Will make them again and send them out to my kids at Christmas time. Thank you.
Is it supposed to be salted or unsalted butter? Thanks!
I make mine the same but at 350 degrees for 12-15 mins. This was my Grandma’s recipe.
I have made these over and over again with rave reviews! I even make the dough and freeze it for when I have guests just so I can have them on hand. Cheers! Kris
The measurement for two cups potato chips, is that before or after crushed?
Hi Tony, the 2 cups is of coarsely crushed chips. Enjoy!!
Can I add peanut butter to these cookies? If so, how much would you recommend?