Grandma’s potato chip cookies only take 5 simple ingredients to make. The buttery shortbread cookies have an extra bit of salt and crunch from the potato chips. They are fabulous on their own or dipped in chocolate and sprinkled with some extra bits of potato chip.
These old-fashioned potato chip cookies are so simple and so good. They are the perfect way to use up the crumbs at the bottom of a potato chip bag.
The buttery shortbread cookie base doesn’t require any eggs or rising agents. That keeps the cookie nice and short and melt in your mouth.
Adding crushed chips gives these old-fashioned potato chip cookies that little something extra. If you like sweet and salty desserts or not too sweet cookies, this recipe is for you!
Old Fashioned Potato Chip Cookies
Those of you who are regulars around here know I have been working my way through my grandma’s recipe box. It is a treasure trove of handwritten recipes.
Some are in her handwriting. Some are in the handwriting of her friends, who gave her the recipes over the years. There are also newspaper clippings and recipes from my great-grandma as well.
This cookie recipe immediately caught my eye. Not only because of the potato chips, but because of the short ingredient list.
The whole recipe fit on just one little notepad page. When I am busy, those are the kinds of recipes I gravitate towards. So I had to give them a try.
We don’t always have potato chips on hand in our house. I know, please don’t take away my midwesterner membership card!
Luckily I had some leftover potato chips from the pickle wrap dip I made recently, so we were in business. I was really impressed with not only how easy these cookies were to make but how yummy they were.
Baking Tips
This cookie dough doesn’t require a chill time before you bake it. In fact, when you first start mixing the flour into the butter mixture it looks like it won’t come together.
After a minute or two of mixing, it will form a stiff dough. Then, just stir in the potato chips until they are evenly distributed.
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I like using a small cookie scoop to portion out the dough. It makes getting uniform Tablespoons of dough easy.
Because there are no eggs or baking powder in these cookies, they don’t spread much while baking. So go ahead and gently flatten them a bit before you bake them.
If the edges are raggedy, you may want to shape them up a little bit, too. Though those edges will get a little extra golden brown, which isn’t a bad thing with these cookies.
Garnishing Your Cookies
The back of Grandma’s recipe suggests the cookies are good dusted with powdered sugar. I am sure that would be good and add a little extra sweetness and melt in your mouth goodness.
However, I was in the mood for a little bit of chocolate. So I melted some milk chocolate and dunked half of the cookie in it.
A little sprinkle of more potato chips gives a hint as to what is inside the cookie and accentuates that sweet and salty flavor even more. We also did some cookies in white chocolate as well.
I have to say, I think white chocolate or almond bark cookies are my favorite. Though I didn’t have a problem eating the plain cookies or the milk chocolate dunked ones either.
Picking the right kind of chips
These cookies work well with any kind of plain (salted) potato chips. Ruffled, classic, or kettle chips will work. Of course you are welcome to try flavored chips, but plain old salted potato chips are perfect
Potato Chip Cookies
Ingredients
- 1 lb. butter softened
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 3½ cups all purpose flour
- 1½ cups crushed potato chips
Instructions
- Preheat oven to 350°F.
- Cream together butter and sugar until light and fluffy.1 lb. butter, 1¼ cups granulated sugar
- Add vanilla and stir to combined.2 teaspoons vanilla extract
- Mix in flour until a dough forms.3½ cups all purpose flour
- Stir in potato chips until evenly distributed.1½ cups crushed potato chips
- Scoop 1 Tablespoon mounds onto a cookie sheet. (A small cookie scoop works great for this.) Lightly flatten with your palm or the bottom of a glass.
- Bake for 12-15 minutes or until the edges are golden brown.
- Cool on cookie sheet for 3-5 minutes before moving to a wire rack to cool completely.
- If desired, dust with powdered sugar or dip the cookies in melted chocolate and sprinkle with more crushed potato chips.
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This has been our go to cookies for all potlucks, cookie sales, and Christmas platters for three years now! its AWESUM! About to make some today even!
Oh, yay!!! I am so glad you like them!
The name alone has me so intrigued, but gosh they are so darn cute as well and I bet so yummy!
They really are good!