From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vintage Potato Chip Cookies
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Instructions
1
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Preheat oven to 350 degrees.
2
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In a large mixing bowl, cream together the vanilla, butter and sugar, using a stand mixer or hand mixer.
3
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While mixing, slowly add flour.
4
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After all of the flour has been mixed in, gently fold in the crushed potato chips.
5
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Drop teaspoonfuls of batter on ungreased cookie sheets.
6
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Bake for 15 minutes or until slightly browned on bottom.
My Calorie Intake
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Tips & Tricks (5)
- Crush Potato Chips Strategically 🥔Pulse potato chips in a food processor until they're broken into small pieces but not powder—this maintains texture and prevents the cookies from becoming too dense or greasy.
- Use Unsalted Butter & Quality Chips 🧈Start with unsalted butter and quality potato chips to control the salt level precisely, ensuring the sweet-salty balance isn't overpowered by excess sodium from the chips themselves.
- Chill Dough Before Baking ❄️Refrigerate your dough for at least 30 minutes to prevent cookies from spreading too thin and to help them maintain their tender texture with crispy edges.
- Toast the Chips First 🌟Lightly toast your crushed potato chips in a 300°F oven for 2-3 minutes before adding to the dough to intensify their savory flavor and remove excess oil.
- Don't Overbake for Perfect Texture 🕐Remove cookies from the oven when the edges are just golden but the centers still look slightly underdone—they'll continue cooking as they cool and stay perfectly chewy inside.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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