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 potato chip cookies 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 dunked in milk). And these certainly fall into that category. 🙂
Potato Chip Cookie Ingredients:
- All-Purpose Flour
- Softened Butter
- Granulated White Sugar
- Brown Sugar
- Crushed Potato Chips
- Vanilla Extract
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 eggs—just plenty of butter and potato chips.
These potato chip cookies won’t spread or rise much when baking, so you’ll want to shape them a little so the centers don’t turn out too doughy (unless you want that, then go for it).
What Kind of Chips Should I Use?
You can use classic, ruffled, or kettle potato chips. Just be sure they are plain and non-flavored. I am experimental, but BBQ potato chip cookies just don’t sound good to me! Haha. Happy baking. xo. Emma
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- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.