I love trying new easy cookies recipes, especially other people’s favorites.
This potato chip cookie recipe is from by Mom’s friend Dotty.
My mom is helping me collect favorite cookie recipes from her friends for my cookie website www.best-ever-cookie-collection.com.
This potato chip cookie recipe was one of the first we received. Dotty got the recipe from her cousin several years ago and usually makes them at Christmas.
I’ve seen potato chip cookie recipes before perusing through old cookbooks, but had never made or tasted them before getting this recipe. Before beginning to bake, I did a little research comparing a few recipes from old community cookbooks and on the web.
Most potato chip cookie recipes call for pecans, but Dotty’s version just says, nuts. I used macadamia nuts to keep them “Mac friendly.” I am sure either pecans or walnuts would be great. Some called for 2 cups of flour instead of 1 1/2 while others included an egg.
Many potato chip cookie recipes direct you to press the balls of cookie dough with a heavy-bottomed glass dipped in sugar on the cookie sheet before baking. Dotty suggests you flatten the balls of cookie dough slightly with the back of a fork and sprinkle them with confectioner’s sugar while still warm. After trying both methods, I think I like Dotty’s way best. It’s a bit simpler and I’m all about that.
Be sure to use real butter. In a recipe with so few ingredients, the flavor you get with butter is really important. These spread a bit more than I would have liked so am going to increase the flour to 2 cups in my next batch, which is what several of my favorite baking sources, including Fine Cooking, suggest.
Dotty’s Potato Chip Cookies Recipe
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped nuts
1/2 cup crushed potato chips
Confectioner’s sugar for sprinkling on baked cookies
1. Preheat the oven to 350 degrees. For best results line your baking sheets with parchment paper or silicone liners. Alternatively, you should use ungreased baking sheets.
2. In a large bowl, cream together the butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy. Add the chopped nuts and crushed potato chips and stir well, making sure everything is well combined. Add the flour and stir just until combined.
3. Roll the mixture into small (1-inch) balls, and place on baking sheets, spacing them about 2 inches apart. Press the balls of dough with the back of a fork to flatten slightly, (If the fork sticks, try pressing the fork into a small amount of sugar and then pressing into the cookie dough.
4. Bake the cookies until light golden brown, about 13 to 15 minutes. Remove from the oven and allow the cookies to set on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Sprinkle the cookies with a dusting of confectioner’s sugar while still warm.
This recipe makes about 3 1/2 dozen Potato Chip Cookies
12/2018 Mom Made this Potato Chip Cookie Recipe for our day of Christmas Cookie Baking this year. She got it from Yankee Magazine Cooking Through the Decades Article. I liked them, reading me of sweet and salty shortbread…
Total Time: 55 minutes
Hands On Time: 40 minutes
Yield: About 4 dozen
2-1/2 sticks butter (1-1/4 cups)
3/4 cup granulated sugar
1/2 cup firmly packed light borwn sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 cups crushed potato chips plus 2 more cups for rolling
3/4 cup finely chopped pecans or walnuts
Preheat your oven to 350 degrees and position racks in the middle with space in between.
Line two cookie sheets with parchment paper and set aside.
In a large bowl, using a standing or hand-held mixer, beat the butter and sugars until creamy, about 2 minutes Add the eggs and vanilla and beat one more minute.
In a medium size bowl, whisk together the flour and baking powder. Add this to the butter mixture and beat until combined. Add the 1-1/2 cups potato chips and the nuts and stir to combine.
Fill a medium bowl with the remaining 2 cups of potato chip crumbs. Portion and roll the dough into 1-1/2-inch balls and roll each in the chips to coat. Arrange 2 inches apart on the prepared baking sheets. Bake until just barely golden on the bottom. They won’t brown much. About 12 minutes. Rotate the pans halfway through for even baking. Remove the cookies form the oven and cool on wire racks.
More Potato Chip Cookie Recipes from Around the Web…
- Potato Chip Cookies from Nicole at Baking Bites. (This version has an egg in the dough.)
- Potato Chip Cookies in a Jar from Christmas-Cookies.com
- Potato Chip Cookies with Butterscotch Chips from Taste of Home
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