Potato Chip Cookies
Recipe type: Dessert
Cuisine: Cookies
Closely adapted from Krystina Castella
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup sugar
  • 1 t vanilla
  • ¼ t coarse salt, optional, see notes above
  • 2 cups (252 g) AP flour
  • 2 cups (200 g) coarsely crushed potato chips, divided (or more, to taste, see notes above)
  • coarse salt and sugar for sprinkling
  1. Preheat the oven to 325 F. Line 2 cookie sheets with parchment or silicone. Set aside.
  2. Beat the butter and sugar until fluffy (add the salt here if using). Mix in the vanilla, and then the flour and 1 cup of the potato chips. Mix well to thoroughly incorporate the chips but do not overmix.
  3. Using a cookie scoop or spoons, shape the dough into 1 inch balls and then roll them in the remaining crushed potato chips. Place on the cookie sheet about 2½ inches apart (I baked 12 cookies to a sheet). Press on the cookie balls slightly to flatten just a bit. Sprinkle them with coarse salt and/or sugar, to your taste (I liked both).
  4. Bake for 12-15 minutes; the cookies will not get particularly dark, just lightly browned. Let cool on the cookie sheets for 5 minutes before moving to a cooling rack to cool completely.
Recipe by The Spiced Life at https://www.thespicedlife.com/potato-chip-cookies/