Potato Chip Cookies

Potato Chip Cookies

Barbara Kiebel


  • 8 Ounces  unsalted butter, at room temperature
  • 1/2 Cup  sugar
  • 1 3/4 Cup  all-purpose flour
  • 3/4 Cups  coarsely crushed potato chips
  • 1 Teaspoon  vanilla extract
  • 1 Cup  confectioners' sugar

For me, I love the crunch factor that is added to this cookie that is reminiscent of shortbread. And it does seem that something old is new again, as these potato chip cookies find themselves on the cutting-edge of the trend of having a salt component added to a sweet treat. Might I add fair warning… they are addictive. Don't mumble through a mouthful that I didn't warn you!

Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.


Preheat the oven to 350 degrees. Line several large baking sheets with parchment paper.

In a large bowl, using an electric stand mixer or hand mixer, beat the butter and sugar on medium-high speed until light and fluffy for several minutes. Stop to scrape down the sides of the bowl.

Reduce the speed to low and add the flour, crushed potato chips, and vanilla extract, mixing well. Drop rounded tablespoons, spaced about 2 inches apart, onto the baking sheets.

The cookies will spread slightly. Bake until the edges are barely browned, about 8-10 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

Sprinkle confectioners' sugar through a sieve or place it in a shallow bowl and coat the warm cookies evenly to the desired level of sweetness. Let cool completely before packaging.

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