Potato Chip Cookies – A Family Feast®

Potato Chip Cookies are a vintage egg-free butter cookie that bakes up crisp on the outside and soft and tender on the inside.

Old-Fashioned Potato Chip Cookies

These delicious Potato Chip Cookies are probably one of the most unique recipes we’ve found in my mom’s old recipe box!

In addition to mixing crushed potato chips into the cookie dough, each ball of dough is rolled in more crushed potato chips before baking. These delicate cookies bake up light and crisp on the outside, with a uniquely tender texture inside and the perfect salty-sweet taste.

This is a simple, five-ingredient recipe – but no eggs and no leavening are used – just butter and a little vanilla extract holding the flour, sugar, and crushed potato chips together to form a dough.

Like many vintage recipes, I suspect this was a cookie recipe developed out of necessity – perhaps a way to use up stale potato chips, with nothing going to waste. Or perhaps, it was a cookie recipe shared on the back of a bag of chips? I’m not sure – but either way, these cookies are unique and very delicious!

• They have the perfect salty and sweet flavor and a wonderfully tender texture.
• It’s a great way to use up a stale bag of potato chips.
• This cookie recipe is egg-free – so it’s a great option for anyone with sensitivities to eggs,

• Butter – Use unsalted butter in this recipe. The salty potato chips will add enough salty flavor.
• Granulated Sugar
• All-Purpose Flour
• Vanilla Extract
• Potato Chips – We used the original Lay’s potato chips and crushed them into small pieces (but not all crumbs).

1. Cream butter and sugar together in a mixing bowl until light and fluffy.
2. Add vanilla extract and mix again.
3. Add flour, a little at a time, to the mixing bowl and mix well after each addition.
4. Use a rubber spatula to fold in some of the potato chips, mixing well into the batter.
5. Portion out 36 cookies with a scoop.
6. Roll each scoopful into round balls, then roll each ball in the remaining potato chip crumbs to coat.
7. Place on a cookie sheet and flatten slightly with a flat-bottomed glass.
8. Bake until lightly golden brown on the edges.
9. Cool for five minutes on the baking sheet, then transfer to a cooling rack to cool completely.

• Can I make Potato Chip Cookies ahead of time?  These cookies are best freshly baked. If you need to bake ahead of time, freeze them to retain their freshness.
• How do I store leftovers?   Store in an airtight container at room temperature for up to three days.
• Can I freeze?  Yes – freeze in an airtight container or wrap well with plastic wrap and foil.

Potato Chip Cookies

Potato Chip Cookies are a vintage egg-free butter cookie that bakes up crisp on the outside and soft and tender on the inside.

Prep: 25 minutesCook: 40 minutesTotal: 1 hour 5 minutes

Ingredients

Copy Ingredients

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Instructions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, cream butter and sugar together until fluffy.
3. Add vanilla and mix well.
4. A little at a time, add flour to mixing bowl, mixing well after each addition.
5. Add 4 cups of crushed potato chips to the bowl. Use a rubber spatula to fold in and evenly distribute the chips throughout the batter.
6. Use a small cookie scoop and portion out the cookie dough into 36 portions.
7. With your hands, roll each scoop of dough into ball, then roll the dough balls into the remaining potato chips and place onto parchment lined cookie sheets. (Approximately 12 per cookie sheet.)
8. Slightly flatten the tops of each ball with a flat-bottomed glass, leaving about two inches between each cookie.
9. Bake for 12-14 minutes until the edges of the cookies are lightly golden. The centers will still be a little soft.
10. Take cookies out of the oven and let sit on the hot cookie sheet for about 5 minutes, then remove the cookies to a rack to finish cooling.

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© Author: A Family Feast

Cuisine:
American


Method:
baking

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