Potato Chip Cookies | A melt in your mouth light cookie full of butter flavor with a little crunch. The potato chips might seem like an unlikely ingredient but they offer a hint of salt and a nice texture.
The perfect cookie to have with your afternoon tea or coffee. Use the cookie dough as a base for many cookies like adding dried fruit and nuts or a drizzle of semi sweet chocolate.
I joined a Christmas Cookie Swap this year. The way it works is I am matched with another food blogger… we exchange cookie recipes…I make her recipe and she makes mine! This year I teamed up with Christina from It’s A Keeper. So this delicious recipe is hers and she is not only sharing it with me but you too! Make sure to go over to It’s A Keeper and look around at all her delicious recipes!
- 2 cups unsalted butter, softened (yes... 2 cups is right)
- 1 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 cup potato chips, crushed
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl add the butter; beat until creamy.
- Mix in the sugar and vanilla until fluffy.
- Add flour a little at a time and mix until just combined.
- Stir in chips.
- Use a 1 ounce cookie scoop; place one dozen on each pan about 2-inches apart.
- Lightly press the tops with the palm of your hand; add optional candy sprinkle.
- Bake 20 25 minutes or until the bottoms are lightly browned.
- Slide cookies on parchment paper onto counter to cool.
Our hosts for the Cookie Exchange are….