Potato Chip Cookies
User Reviews
4.5
Potato Chip Cookies
Description
This recipe begins by crushing six cups of potato chips to yield about two cups of chip crumbs, taking care to keep some pieces recognizable rather than powdery. One cup of these chips is mixed gently into a batter of creamed butter, sugar, vanilla, egg, and flour to maintain the chips' texture. The dough is chilled to firm up before shaping into balls.
Cookies are spaced on the baking sheet to allow spreading and baked at 350°F until done. The potato chips inside give the cookies a salty crunch that contrasts with the sweet, soft dough. This method highlights how salty and sweet elements can combine in baked goods.
Because the potato chips retain some crunch, these cookies offer an interesting texture alongside the chewy cookie base, making them a distinctive treat.
Ingredients
- 6 cups potato chips separated, not crushed
- 3/4 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 3/4 cup all-purpose flour
Instructions
- Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
- In a mixer beat the butter on high speed for about 1 minute.
- Then add the sugar and vanilla and mix until everything is combined and creamy.
- Add the egg and beat the mixture again.
- Add the flour and mix it until it is mixed into the batter.
- Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
- Cover the dough and chill it for about 1 hour, until it is easy to handle.
- Preheat the oven to 350 F.
- Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
- Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
- Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
- Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
- Bake for about 12 minutes until the cookies are just starting to brown on the edges.
- Cool the cookies on wire racks.
Notes
- Do not crush potato chips into powder; keep pieces recognizable for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 160mg | 7% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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