Potato chip cookies are a delightful treat that perfectly combines the richness of buttery cookies with the unexpected crunch and saltiness of potato chips. The simple ingredients come together to create a delicious contrast of textures and flavors. These cookies have a nostalgic taste, reminiscent of a time when baking was all about comfort and simplicity—just like Grandma used to make!
Ingredients
200 g unsalted butter, softened
100 g powdered sugar
1 teaspoon vanilla extract
250 g all-purpose flour
100 g crushed potato chips (plain, salted)
50 g chopped pecans (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 175°C (350°F).
In a large mixing bowl, cream the butter and powdered sugar together until the mixture is light and fluffy.
Stir in the vanilla extract to incorporate.
Gradually add the flour and mix until the dough is well combined.
Gently fold in the crushed potato chips and chopped pecans (if using) until evenly distributed.
Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
Flatten each ball slightly with the back of a spoon.
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet before transferring them to a wire rack. Dust with powdered sugar, if desired.
Servings and Timing
Servings: This recipe yields about 20 cookies, depending on the size you roll them.
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: Approximately 30 minutes
Variations
Add chocolate chips: I sometimes mix in some chocolate chips for an extra layer of sweetness.
Try different nuts: If you don’t have pecans, walnuts or almonds can be a great substitute.
Use flavored chips: For a twist, I’ve experimented with BBQ potato chips or sour cream & onion chips, adding a unique flavor profile to the cookies.
Vegan option: Replace the butter with a plant-based butter and use powdered sugar that’s free of bone char for a vegan-friendly version.
Storage/Reheating
I store my potato chip cookies in an airtight container at room temperature, where they stay fresh for about 4-5 days. If I want to keep them longer, I’ll freeze them for up to 3 months. To reheat, I simply pop them in the oven for a few minutes at a low temperature to bring back that freshly baked feel.
FAQs
How do I make sure my cookies don't turn out too soft?
To avoid soft cookies, be sure to bake them until they’re lightly golden around the edges. This will ensure they crisp up nicely. Also, make sure you’re using softened butter and not melted butter for the dough.
Can I make these cookies without nuts?
Absolutely! If you’re not a fan of nuts or just don’t have any on hand, you can easily leave them out. The cookies will still taste delicious without them.
How can I make the cookies more flavorful?
You can add a pinch of sea salt on top right before baking to enhance the sweet-salty flavor, or even a little cinnamon to give them a cozy warmth.
Can I use margarine instead of butter?
While I prefer using unsalted butter for its rich flavor, you can substitute margarine. However, it may change the texture slightly, as margarine tends to make cookies a bit softer.
How do I know when my cookies are done baking?
I like to look for a light golden color around the edges of the cookies. They will continue to firm up slightly as they cool, so don’t worry if they seem a little soft when you first take them out of the oven.
Conclusion
These potato chip cookies have become one of my all-time favorite treats to make, and I’m sure they’ll quickly become a favorite in your kitchen as well. The combination of sweet, salty, and crunchy makes them truly unique. Whether I’m baking for myself or sharing with friends, these cookies always leave everyone wanting more. Give this recipe a try, and you'll taste why it’s a timeless classic!
Recipe:
Potato Chip Cookies
- Total Time: Approximately 30 minutes
- Yield: About 20 cookies
- Diet: Vegetarian
Description
Discover the best recipe for potato chip cookies, a nostalgic treat that combines buttery sweetness with a crunchy, salty twist. Just like Grandma used to make, these cookies are packed with flavor and texture, perfect for satisfying both sweet and salty cravings. Easy to prepare, these cookies feature potato chips and optional pecans, making them a fun and delicious snack. Whether you're baking for yourself or sharing with friends, this timeless classic will surely leave everyone asking for the recipe!
Ingredients
200 g unsalted butter, softened
100 g powdered sugar
1 tsp vanilla extract
250 g all-purpose flour
100 g crushed potato chips (plain, salted)
50 g chopped pecans (optional)
Instructions
- Preheat the oven to 175°C (350°F).
- In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract until incorporated.
- Gradually add the flour and mix until the dough is well combined.
- Gently fold in the crushed potato chips and chopped pecans (if using) until evenly distributed.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack. Dust with powdered sugar if desired.
Notes
To enhance the sweet-salty flavor, try adding a pinch of sea salt on top before baking.
For a twist, use flavored potato chips like BBQ or sour cream & onion.
Vegan option: Substitute the butter with plant-based butter and use vegan powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 20 cookies
