Estimated reading time: 6 minutes
Sweet, Salty, Buttery Cookies Made with Just a Handful of Pantry Ingredients
There’s something about old-fashioned recipes that never go out of style. Sometimes the simplest recipes end up becoming the ones everyone talks about, and these Potato Chip Cookies are a perfect example. In fact, when I owned my catering business, they became my most requested cookie recipe. The first time someone heard there were potato chips in a cookie, they usually gave me a funny look. Then they took one bite… and suddenly they were asking for the recipe!
These cookies have a rich, buttery, melt-in-your-mouth texture that’s somewhere between a shortbread cookie and a butter cookie. The crushed potato chips add just the right amount of salty crunch without making the cookies taste like potato chips. Instead, they balance the sweetness beautifully and create a cookie that’s completely irresistible.
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One of my favorite things about this recipe is that there are no eggs needed. That means you can whip up a batch with ingredients you probably already have in your kitchen. They’re simple, nostalgic, and always disappear fast.
If you’re choosing your potato chips, I recommend using a good-quality, crisp chip that holds its texture when crushed. I personally like a thicker, crunchier chip because it gives the cookies the best texture, but use
Table of contents
Why You’ll Love These Potato Chip Cookies
- No eggs required
- Only a handful of pantry ingredients
- Sweet and salty flavor everyone loves
- Rich, buttery shortbread-style texture
- Perfect for cookie exchanges and holiday trays
- Easy enough for beginner bakers
- Ready in under 30 minutes
Tools I Use
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👉 See my full list of favorite kitchen tools here.
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
- 3/4 cups 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.
Nettie’s Tips
Don’t over-crush the chips. Small pieces add the perfect little crunch throughout every bite.
Use real butter. This recipe depends on butter for its rich flavor and tender texture.
Don’t overbake. These cookies should stay light in color. Overbaking can make them dry.
Dust after cooling. Powdered sugar melts on warm cookies, so wait until they’ve cooled completely.
Variations
Add Chocolate
Fold in ½ cup mini chocolate chips for an extra treat.
Dip Them
Dip half of each cookie in melted dark or milk chocolate.
Holiday Version
Sprinkle the powdered sugar with a little cinnamon or festive colored sugar.
Sea Salt Finish
Instead of powdered sugar, add a tiny sprinkle of flaky sea salt while they’re still warm.
What Do Potato Chips Do in Cookies?
The potato chips don’t make the cookies taste like chips. Instead, they add tiny pockets of crunch and just enough salt to balance the buttery sweetness. The result is a cookie that’s rich, tender, and surprisingly addictive.
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Storage
Store the cookies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully for up to 3 months.
Frequently Asked Questions
Can I use regular potato chips?
Yes! Any crisp potato chip works well. Thicker chips tend to give the cookies a little more texture, but use your favorite.
Do these cookies taste like potato chips?
Not at all. They taste like buttery shortbread cookies with a hint of salty crunch.
Can I make these ahead of time?
Absolutely. They actually taste even better the next day after the flavors have settled together.
Can I freeze the dough?
Yes. Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two.
More sweet treats for you to try
Pumpkin Chocolate Chip Cookies
Chocolate Chip Caramel Cookie Bars
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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.