Potato Chip Cookies
Sometimes, the most unlikely combinations turn out to be completely, mind-blowingly delicious. Take this recipe for Potato Chip Cookies, for example. It’s quite possibly the perfect combo of sweet/salty, tender/crunchy; in other words, the perfect cookie.
If you’re looking for cookie inspiration for your next office party or cookie exchange, try making Potato Chip Cookies along with Cowboy Cookies and Thumbprint Cookies to make everyone in the room happy!
If you’re looking for recipes to use up potato chips, (what a wonderful problem) this recipe is probably the absolute best way to go.
Need to know how to toast pecans for this cookie? It’s easy and takes just a few minutes.
Making a double, triple, or quadruple batch of Potato Chip Cookies? Good idea. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to make Potato Chip Cookies:
Psst! Hey cookie lover! If you’re a visual learner, these pictures show you what’s up–but for the actual recipe with specific amounts, look towards the bottom of the page.
Like most cookies, these golden beauties bake up better on parchment lined baking sheets.
- First, take out some aggression on those potato chips. Put them in a plastic bag and pound them up with a rolling pin until crushed.
- Then combine the flour, crushed chips, chopped toasted pecans, and salt in a bowl. Set it aside.
- It helps to have a stand mixer with a paddle attachment to cream the butter, powdered sugar, and granulated sugar. Use medium high speed and beat until the sugar and butter is fluffy and pale.
- Then add the vanilla and the egg yolk to the creamed butter and sugar. Beat until just combined, then add the flour mixture in three parts, beating well after you add each.
- Once the dough is made, you can start rolling. Roll the dough into 1-inch balls, then take the bottom of a drinking glass and press each ball, to flatten it. The cookie should be about 1/4-inch thick. Dip the glass in flour to keep it from sticking.
- Bake at 350 degrees for 10-13 minutes, until the cookies are just starting to turn golden on the bottom and look set on top. Let them cool on the baking sheet for about 15 minutes before moving them-they need some time to firm up after baking.
Finally, try not to eat them all at one sitting. You’ve been warned!
How to soften butter for baking:
Cookie recipes often call for soft butter, but it seems like bakers frequently forget to leave the butter out on the counter, so it’s room temperature when they need it. Microwave to the rescue!
Here’s how to make soft butter in the microwave:
Just put the whole stick of butter (paper and all, unless it is wrapped in foil) on a plate in the microwave, and microwave for 6-7 seconds. If the butter is still cold, try another 5-7 seconds and check it again.
You may need a few intervals of 5-7 seconds, depending on your microwave. If the butter starts to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
To soften butter using the defrost setting on a microwave, cook at a 30 second interval, then 5-10 second intervals after that.
Can you make Potato Chip Cookies with butterscotch chips?
You can, especially if you absolutely love butterscotch and have to use them. Because of the cookie’s delightful texture, it helps to chop them up a bit with a chef’s knife to make the chips even smaller. They’ll blend into the cookie dough and melt in your mouth.
How to make gluten-free Potato Chip Cookies:
Simply substitute out your preferred brand of gluten-free baking flour for the flour in the recipe. Once you make gluten-free cookies, please write about how it went in the comments!
Potato Chip Cookies
Sometimes, the most unlikely combinations turn out to be completely, mind-blowingly delicious. Take this recipe for Potato Chip Cookies, for example. It's quite possibly the perfect combo of sweet/salty, tender/crunchy; in other words, the perfect cookie.
Adjust an oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or foil.
In a medium bowl, combine flour, potato chips, pecans, and salt. Set aside.
In a standing mixer fit with the paddle attachment, or using an electric mixer by hand, on medium-high speed cream butter, sugar, and powdered sugar together until pale and fluffy, about 3 minutes.
Add egg yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 batches, beating well after each batch to combine.
Roll dough into 1-inch balls. Flour the bottom of a drinking glass and flatten balls into 1/4-inch thick.
Bake one sheet at time until cookies are set and lightly browned on the bottom, 10 to 13 minutes. Cool completely on baking sheets, about 15 minutes.
Reduced-fat potato chips are best in this recipe because they have less grease than regular potato chips (so the cookies don't get too greasy). I like kettle chips for the extra crunch.
Adapted from Cook's Country Eats Local.