Potato Chip Cookies
Have you ever bitten into a cookie that was so unexpectedly delightful, you immediately wanted to share it with everyone? That’s exactly how I feel about potato chip cookies. Back when I ran my catering business, these cookies were the most requested cookie on my menu. Guests were always intrigued by the idea of potato chips in a cookie, and once they tasted the buttery shortbread base paired with the salty crunch of potato chips, they were hooked. Now, I’m sharing this beloved recipe with you!
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What Makes Potato Chip Cookies Special?
These cookies are unlike anything else you’ve baked. The melt-in-your-mouth texture is reminiscent of shortbread, but with an unexpected salty twist. The addition of crushed potato chips gives the cookies a delicate crunch and a savory balance to the sweetness. Trust me, they’ll quickly become a favorite in your home.
Ingredients You’ll Need
The ingredient list is simple, and you might already have everything you need:
- 1 cup salted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Potato chips, coarsely crushed (kettle-cooked recommended)
- 2/3 cup powdered sugar (for rolling)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F and line a baking sheet with parchment paper. Using your hands or a rolling pin coarsely crush the potato chips.
2. Cream the Butter and Sugar together
Using a stand mixer, or you can cream in bowl using whisk, cream together the butter, granulated sugar, and vanilla until the mixture is light and fluffy.
3. Add the Dry Ingredients
Gradually mix in the flour until a dough forms. Gently fold in the crushed potato chips.
4. Scoop and Bake
Using a tablespoon-size cookie scoop, portion the dough onto your prepared baking sheet. Bake for 10–12 minutes, or until the edges start to turn golden brown.
5. Cool and Coat
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once completely cooled, roll them in powdered sugar for a sweet finish.
Tips and Tricks for the Best Potato Chip Cookies
Choose the Right Potato Chips
- Kettle-cooked potato chips work best for this recipe. Their thicker, sturdier texture provides the ideal crunch.
- Avoid baked potato chips. While healthier, they lack the fat content and crunch needed to complement the cookie dough.
- Classic salted chips are a safe bet, but you can experiment with lightly flavored varieties like sea salt and cracked pepper for a twist.
Crushing the Chips
Use your hands or a rolling pin to gently crush the chips. Aim for small, irregular pieces—not a powder—for the perfect texture.
Storing the Cookies
- Store in an airtight container at room temperature for up to 3 days.
- To freeze, layer the cookies with parchment paper in a container and freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love Potato Chip Cookies
- Unique flavor: The salty-sweet combination is irresistible.
- Egg-free recipe: Perfect for those with egg allergies.
- Easy to make: With just a few ingredients, this recipe is foolproof.
- Crowd-pleaser: Great for holidays, parties, or just a treat for yourself!
Frequently Asked Questions
Can I use flavored potato chips?
Yes, but stick to mild flavors that won’t overpower the cookie, like lightly salted or cracked pepper.
Do the cookies need to be rolled in powdered sugar?
Rolling in powdered sugar adds sweetness and gives the cookies a classic finish, but they’re delicious even without it.
More sweet treats for you to try
Pumpkin Chocolate Chip Cookies
Chocolate Chip Caramel Cookie Bars
Apparel for the foodies & grillers
Potato Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
- 3/4 cup potato chips coarsely crushed
- 2/3 cup powdered sugar for rolling cookies in
Instructions
- Preheat oven to 350℉.
- Cream butter and sugar and vanilla until light and fluffy.
- Add flour and mix well. Stir in crushed potato chips.
- Using a Tbsp. size cookie scoop, scoop cookies onto parchment paper lined cookie sheet.
- Bake for 10-12 minutes or until they just begin to brown along the edges.
- Remove from oven and cool on cookie sheet for 5 minutes. Transfer to wire cooling rack. When completely cool roll in powdered sugar.