Oh yes, you read that right. These are potato chip cookies! I am not sure of the origin of potato chip cookies, but I think of them as a kind of country cooking thing. I hail from the land of many Cracker Barrels … if you know, you know. But if you’ve never had them before, you are in for a treat!
Potato chip cookies are salty and sweet and sort of remind me of rustic shortbread. Some cookies are meant to be eaten alongside milk, or even better dunked in said milk. And these certainly fall into that category. 🙂
I have seen potato chip cookies made with a number of variations, like adding a little chopped chocolate or peanut butter chips, or sprinkling the tops with powdered sugar before baking. Personally, I like them simple, but feel free to try a variation if you’re feeling it.
You may note in the recipe below that these (again, like shortbread) do not have a leavening agent. There is no baking powder or even eggs—just plenty of butter and potato chips. Ha.
But as such these won’t spread or rise much when baking, so you’ll want to shape these a little so the centers don’t turn out too doughy (unless you want that, then go for it).
Love cookies? Give my Soft & Chewy Snickerdoodles a try!
Potato Chip Cookies
- 1 cup butter softened
- ¼ cup granulated white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 1 cup potato chips crushed
In a medium to large mixing bowl, cream together the butter, sugars, and vanilla extract.
Stir in the flour and crushed potato chips until a crumbly dough forms.
Shape the dough into 16 disks. Place a baking sheet (or two) lined with parchment paper or a baking mat.
Bake at 350°F for 18 to 20 minutes. The bottoms should turn a deep golden brown. Remove to a cooling rack after baking.