Potato Chip Cookies are a fun and unique cookie that are light, crunchy, and easy to make. With only 6 ingredients, these cookies are ready in under a half hour!
A CHEWY SALTY AND SWEET COOKIE RECIPE
If you are a sweet and salty combination lover, these Potato Chip Cookies were made for you! The crunchy, crispness of the salty chip pieces combined with the sweetness of the powder sugared cookie makes for the perfectly balanced bite of dessert. They may sound weird, but they’re quite addicting. Quick and easy, these cookies are great for when you need a last minute treat.
FREQUENTLY ASKED QUESTIONS:
I used basic lightly salted Lays in this recipe. You can use any plain potato chip variety. I just found that a lightly salted plain chip works nicely.
Nope. Unfortunately, I only recommend baking these one sheet pan at a time. It takes a little longer, but letting that one pan be in the oven alone so it’s the only one getting the baking power is what helps make these cookies have the perfect texture. It also helps in baking all of the cookies evenly.
These Potato Chip Cookies have a chewy texture since we don’t use any leavening agents. The baking powder and soda aren’t used in this recipe so they aren’t cake-like cookies.
I find that putting the chips in a Ziplock bag and then running a rolling pin over them to crush them works out nicely and is pretty quick. Then you can just toss the bag and move on. However, you can still crush them in a food processor.
Trading out the potato chips wouldn’t make these Potato Chip Cookies any longer. But, it can be done. Instead, try using Rice Krispie cereal or crushed cornflakes.
Any leftovers should be stored in an airtight container and should be kept at room temperature for up to 5 days. Additionally, you can freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – see my post on how to soften butter to room temperature quickly.
- granulated sugar – I am not really familiar with all the different sugar substitutes but if you usually substitute real sugar for a sugar substitute then you should be able to do that with this recipe.
- all-purpose flour – don’t overmeasure. Your cookies will come out dry if you measured out too much flour. Do not measure from the flour bag or it will get packed into the measuring cup and you’ll end up with too much. Pour some in a bowl, then scoop up with your measuring cup and wipe off the excess with the flat side of a butter knife (do not pack it in).
- vanilla extract – I think you could use different flavored extracts to switch these up a bit. I think lemon or almond would work well here.
- finely crushed plain potato chips– I used a lightly salted Lays, but you can use unsalted or regular salted chips. Just do not use any flavored chips here. I have only tested this recipe with regular potato chips. I have not tested with kettle chips or other types of chips like corn chips so I cannot say how those would turn out. If you try it, please let me know.
- powdered sugar – this is optional really but I think it makes the cookies look so much prettier and just adds a bit more sweetness on top.
HOW TO MAKE POTATO CHIP COOKIES
Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside (you can also spray with nonstick cooking spray). Using a stand mixer or in a large bowl with an electric hand mixer, cream the butter with the sugar until smooth. Add the flour into the bowl and mix until combined. If using a stand mixer, start on a low setting so the flour doesn’t fly out and remember to scrape down the sides as needed.
Then stir in the vanilla extract. Finally, add in the crushed potato chips and mix until combined well.
Place 1.5 Tablespoon size dollops of the cookie dough onto the prepared sheet trays about 2 inches apart. This is easiest with a cookie scoop. If using a spoon, just roll the dough a bit in your hands to make a round ball.
Bake one pan at a time for about 13-18 minutes (on the middle shelf) until the edges start to turn very lightly golden brown. Cool for 15 minutes then transfer cookies to a wire rack and dust generously with the powdered sugar.
Allow to cool completely and serve.
CRAVING MORE RECIPES?
Prevent your screen from going dark
-
Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside (you can also spray with nonstick cooking spray).
-
Using a stand mixer or in a large bowl with an electric hand mixer, cream 1 cup (2 sticks) salted butter, softened to room temperature with 1/2 cup granulated sugar until smooth and fluffy.
-
Add 1 3/4 cups all-purpose flour and mix until combined. If using a stand mixer, start on a low setting so the flour doesn’t fly out and remember to scrape down the sides as needed.
-
Then stir in 1 teaspoon vanilla extract.
-
Finally, add in 1 cup finely crushed salted potato chips and mix until combined well.
-
Place 1.5 Tablespoon size dollops of the cookie dough onto the prepared sheet trays about 2 inches apart. This is easiest with a cookie scoop. If using a spoon, just roll the dough a bit in your hands to make a round ball.
-
Bake one pan at a time for about 13-18 minutes (on the middle shelf) until the edges start to turn very lightly golden brown.
-
Cool for 15 minutes then transfer cookies to a wire rack and dust them generously with 1/2 cup powdered sugar.
-
Allow to cool completely and serve.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Sodium: 68mg | Fiber: 0.3g | Sugar: 6g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
#Potato #Chip #Cookies #Country #Cook
