Potato Chip Cookies

Sweet and salty Potato Chip Cookies are perfect for sharing, whether you're baking them for the holidays or any given week. Made with just a few simple ingredients and easily made dairy free and vegan, too, these soft and buttery cookies are topped with powdered sugar for a little sweetness like a snowball cookie. Complete with a little crunch from the potato chip pieces, these simple cookies are well balanced!

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 96kcal

Ingredients

2 cups unsalted butter softened and at room temperature (4 sticks)
1 cup granulated sugar
3 ½ cups all-purpose flour
2 teaspoons pure vanilla extract
1 ½ cups crushed potato chips
½ cup chopped pecans
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F. Line a baking sheet with a nonstick baking mat or parchment paper, and set aside.
In the base of a stand mixer (or with a hand mixer), cream the butter and sugar together, beating for several minutes until they have turned a very light yellow.
Measure in the flour and vanilla extract, mixing until batter has come together.
Using a spatula, stir in the crushed potato chips and pecans.
Drop batter onto the prepared cookie sheet with a tablespoon cookie scoop.
Pour water into a glass and add ice cubes. You'll use this for the next step.
Dip a fork into the cold water, and criss cross the tops of the cookies. (Dipping the fork in the cold water will ensure that it doesn't stick to the super sticky cookie dough.)
When the cookies have been flattened, transfer the baking sheet to the oven, and bake for 10 to 12 minutes.
Remove when golden brown, and let cool.
Transfer the cookies to a cooling rack.
Sprinkle with powdered sugar, then enjoy.

Notes

How to store: Store in an airtight food storage container for up to a week at room temperature.

What is the best way to crush the potato chips? I like to grab a few handfuls of them and place them in a plastic bag. Seal the bag, then crunch them up until they're in smaller pieces.

Substitutions my Memother would approve of:

You can use the same amount of margarine instead of butter, if you want to make these cookies dairy free and vegan.
Walnuts, hazelnuts, peanuts... they'd all work in place of pecans. You can also leave out the nuts if those aren't your jam.

Nutrition