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Potato Chip Cookies

Happy Potato Chip Day!

To celebrate we’re sharing a simple cookie recipe whose main ingredient is crushed potato chips. The design on the cookies was created by stamping them with the decorative base of a glass before cooking.

When my eldest grandson, Andrew, was a child we’d bake these together. Called them “Mystery Cookies” because no-one could ever figure out what the ingredients were.

Ingredients:

  • 2 cups unsalted butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups crushed salted potato chips

Directions:

  1. Preheat oven to 350 degrees. Lightly grease two baking sheets
  2. Beat butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add flour and potato chips and mix on low speed until just blended.
  3. Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass with soft butter. Dip the glass into the sugar and press down on a dough ball until it’s about 1/4 inch thick. Repeat with remaining balls1
  4. Bake until cookies look dry on top and the edges are light brown, 10 to 12 minutes, rotating and swapping the positions of the sheet for even baking. Put the baking sheets on racks for 5 minutes before transferring them to racks to cool completely.
  5. Store at room temperature or freeze in an airtight container, separating the cookies layers with wax paper.

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