There is a special place in my heart for every recipe that I rescue for this column. So many of them have become my own personal go-to favorites for life. I’m adding these Potato Chip Cookies to that list. Why? First of all, they’re unlike any potato chip cookie I’ve ever tasted. Generally, potato chip cookies have a texture much like a pecan sandy–a little dry and crispy. These are more reminiscent of a Mexican Wedding Cookie rolled in powdered sugar. While Mexican Wedding cookies are generally light and airy, this version will absolutely melt in your mouth! There are a couple of tips to making this cookie great. First, the potato chips have to be very ground fine. Then, don’t over bake. They should still be white with just a hint of golden brown on the outer edges when done. Also, wait for the cookie to cool completely before dusting or rolling in powdered sugar. Finally, I don’t know if it made a difference, but I used the Boulder Canyon All Natural Plain Potato Chips and had such success with their flavor, I’m sticking to that brand. (Found at Sprouts) One 6.5 oz package will give you the amount you need for one batch of cookies. You will love the simplicity and flavor of these heavenly Potato Chip Cookies. Plus, they’re a fun way to reinvent a snack food into a….snack food!
| Servings |
- 2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup finely ground, plain potato chips
- 1 teaspoon vanilla
- 1 cup powdered sugar
Ingredients
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- Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl and continue to beat until mixed well.
- Reduce the speed to low and add the flour, crushed potato chips, and vanilla extract, mixing well. Dough should be firm enough to form soft balls.
- Roll dough into balls, approximately 1 inch in diameter. Do not overwork dough. Roll just enough for dough to come together. Space balls about ¾ inch apart on baking sheet.
- Bake at 350 degrees for 8-9 minutes or until cookies barely begin to turn brown on the outer edges. Entire cookie should not be golden brown. When done, cool on the baking sheets for 5 minutes and then transfer cookies to wire rack to cool completely.
- Place powdered sugar in a bowl. Gently roll cookies in powdered sugar to coat. Place cookies on platter or in airtight container to store. If desired, with a sieve, lightly sprinkle more powdered sugar over top of finished cookies for a more evenly coated look. Makes approximately 46 (1-inch diameter) cookies.
