Potato Chip Cookies
Looking for a unique and delicious cookie recipe that will impress your guests? Look no further than potato chip cookies! These eggless cookies have a melt-in-your-mouth texture similar to shortbread, but with a salty and savory twist that will leave your taste buds singing.
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In fact, they were the number one requested cookie in my catering business! And it’s no wonder why – the combination of the buttery shortbread base and the salty crunch of the potato chips make these cookies a crowd-pleaser. Plus, they have a unique texture that is both crumbly and chewy at the same time.
Ingredients For Potato Chip Cookies
– 1 cup salted butter
– 1/2 cup sugar
– 1 tsp vanilla
– 1 3/4 cups all-purpose flour
– potato chips, coarsely crushed
– 2/3 cup powdered sugar for rolling
Instructions:
Preheat oven to 350℉.
Using a stand mixer 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.
Storing Potato Chip Cookies
Store cookies in an airtight container at room temperature for 3 days. To freeze place in an airtight container with parchment paper separating the layers for 3 months. Thaw at room temperature and enjoy!
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Potato Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup sugar
- 1 tsp vanilla
- 1 3/4 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.