Potato Chip Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Potato Chip Cookies are one of our very favorite cookies. We have made these delightful cookies almost every year for our Christmas Cookie Extravaganza for the past 30+ years. People try them and ask us, “Potato chips? Seriously?” Yes, we assure them.
These cookies are amazing, so, so easy to make, quick to assemble, economical, and if you didn’t know you were eating a potato chip cookie 99 times out of a 100 you could not tell me potato chips are even in the list of ingredients. These cookies are fantastic! And, since the ingredients are different than Mimi’s Potato Chip Cookies which I posted a couple of days ago, they get there very own post, too!
Every time we make these cookies we make believers out of people! Those who turn up their noses at the name are fully persuaded once they actually taste this delicious concoction. The best way I can describe them is probably like a sugar cookie. Most people mistake the potato chips for nuts, but this recipe has no nuts in it. And get this–only 5 ingredients! When I say FAST, I mean you can have this cookie made and on your table in about 30 minutes!
I got this recipe from Annie White when we worked together at Eckerd Photo Lab in 1979. She brought these in to the customer service office one day and, after trying one, I was soon infatuated with this cookie. I quickly got the recipe and have been making them ever since.
I will admit to fooling around with this recipe a little. Mimi’s Potato Chip Cookies have a fabulous texture and needed no improvement. But this one I’ve tried to find the right balance on the butter. The original recipe calls for 4 sticks of butter.
If you use 4 sticks of butter the cookie tends to run too much on the cookie sheet and flatten out. Annie had a note that she used 3 sticks of butter. When you try it with 3 sticks of butter the cookies don’t flatten at all and stay in ball shapes, but they also tend to be a little hard. I’ve settled on 3 1/2 sticks of butter as a happy medium between the two.
Sometimes I flatten these with a fork dipped in sugar and press in a criss-cross fashion like these pictures indicate. Sometimes I don’t flatten them at all, I suppose it depends on my mood! If you’re trying to use up an old bag of potato chips you should entertain the prospect of making a batch of these wonderful cookies. I’m not exaggerating when I say they’re terrific. I hope you enjoy this simple, yet incredibly tasty cookie. Our family sure has over the years.
When I originally posted this recipe in December 2012, my pictures were taken indoors with poor lighting and the result was cookies that didn’t look as appetizing as they should. While these new pictures (January 2015) don’t reflect the holiday decorations like the initial batch, they still depict the cookies in a better light so you can see what they’re really supposed to look like.
When you ask friends to sample a Potato Chip Cookie and tell you what the secret ingredient is inside, no one is able to guess potato chips on the first guess!
This simple cookie is so delicious. You will hardly believe it only has 5 ingredients.
You can whip out a bucket of Potato Chip Cookies in no time. These tasty treats are so yummy. You will wonder why you’ve never heard of these cookies before or never tried them.
Here’s what I did.
Place 3 1/2 sticks softened butter in mixing bowl. Cream the butter with an electric mixer.
Add vanilla and sugar.
Cream together again with an electric mixer.
You will need plain potato chips. Any brand will do but a smooth finish works a little better than potato chips with ridges or waves. I also would not use any flavored potato chips. I’m not that brave! Crush potato chips. I just do it with my hands. It takes all of about 2 minutes. Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Add crushed potato chips.
Stir flour and potato chips into the creamed mixture with a wooden spoon. Don’t use an electric mixer or it will toughen the cookie.
Roll dough into balls and place on cookie sheets that have been sprayed with cooking spray.
If desired, dip a fork into a small bowl of sugar. Press fork down in criss-cross pattern over cookies. (Or leave in ball shapes to flatten on their own).
Bake at 350 for about 15 minutes.
Potato Chip Cookies are best just after coming out of the oven.
You can see the texture well in this photo. There are lots of delicious potato chips in every bite. But unless you know what you’re eating you won’t be able to figure out what it is! Our family, friends, and coworkers have feasted on Potato Chip Cookies often over the past 30+ years!
Here’s the recipe.
POTATO CHIP COOKIES
(Recipe adapted from Annie White, when we worked together at Eckerd Photo Lab, Clearwater, FL)
- 3 ½ sticks butter, softened
- 3 ½ cups UNBLEACHED all-purpose flour (bleached flour toughens cookies)
- 2 tsp. vanilla
- 1 ½ cups sugar
- 1 cup crushed potato chips
- Blend butter to a peak; add sugar, and vanilla and cream again.
- Stir in flour and potato chips.
- Bake on greased or sprayed cookie sheets at 350° for 15 minutes.
- Can press down with fork dipped in sugar in a criss-cross fashion for a flatter cookie.
Potato Chip Cookies are so yummy! Who ever thought of making cookies with potato chips? They certainly are delicious. That’s all I can say!
Potato Chip Cookies taste so wonderful, plus they’re economical. This is a great way to get rid of the last of the bag of potato chips. Try one. You won’t be disappointed. These cookies are amazing. Everyone who tries them loves them!