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!