Potato Chip Cookies

These potato chip cookies bake crushed chips into a buttery shortbread style dough, then get a milk chocolate drizzle for the best sweet and salty cookie.

Course Dessert

Cuisine American

Keyword Potato Chip Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 137kcal

Author Jason Decker

Ingredients

1 cup unsalted butter softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 cup potato chips crushed fine in a food processor
4 ounces milk chocolate melted for garnish

Instructions

Preheat oven to 350 degrees.
Cream together the butter and sugar until fluffy, about 2 minutes on medium speed with a hand mixer.
1 cup unsalted butter, 1/2 cup granulated sugar
Add in the vanilla and beat to combine. Slowly add in the flour a little at a time until fully incorporated.
1/2 teaspoon vanilla extract, 1 3/4 cups all purpose flour
Add in the potato chips and mix until just combined.
1 cup potato chips
Drop rounded tablespoons onto an ungreased baking sheet tray. I used a 1.5 tablespoon scoop for even cookies.
Roll them into balls and bake for 10-12 minutes until slightly golden brown on the edges.
Place the sheet tray on a wire rack and let it cool for 2 minutes before transferring the cookies to cool completely on the wire rack.
When cookies are cooled, drizzle with melted chocolate, pop in the fridge for 10 minutes so the chocolate can set. Serve and enjoy!
4 ounces milk chocolate

Notes

Recipe adapted from Taste of Home.
Lays or Ruffles are the best chips to use in this recipe.
We like to use milk chocolate to balance out the sweet and salty in this recipe, see my tips above.
You can absolutely double this recipe to bring to parties, to give as gifts, have on hand or keep for later.
These can be frozen, see my tips above.
Make sure you finely crust your potato chips, some chunks are fine.

Nutrition