Crispy and unexpectedly tasty, these potato chip cookies our Grandma Lola made are a throwback to some of our favorite childhood memories. A twist on a sugar cookie, the potato chips add a crunchy texture while preserving the soft sweetness. You just have to try these to know what we mean, but they are a huge hit with our kids and a great memory for us.
Simple Ingredients, Irresistible Results!
These cookies are easy to make and consist of only 6 ingredients that you likely already have. Butter, sugar, flour, vanilla and potato chips (Lay’s original potato chips are our favorite), and powdered sugar.
Use softened butter (1/2 lb or 2 sticks) and cream it with the 1/2 c granulated white sugar . Coarsely crush potato chips by putting a handful in a ziplock and squishing the bag (kids love this part!) until the crushed chips equal about 1 cup. Add 1 1/2 cups flour, 1 tsp vanilla and chips to butter/ sugar mixture.
Spoon the batter onto a cookie sheet (about a teaspoon size), then flatten each with a fork. Bake at 425 F for about 2o minutes, or until edges are slightly brown but not much. Allow to cool, then sprinkle with powdered sugar.
Why and When for these Potato Chip Cookies?
Our grandma used to make a double batch and freeze these cookies. Then anytime one of her 9 grandkids were in town, she would pack them up for picnics at the beach, zoo, or lakeside in Chicago for 4th of July fireworks. These cookies freeze well and thaw preserving that homemade taste. Fresh from the oven also works well! We hope you enjoy them too!
Other Helpful Tips:
- Do one test cookie and add flour if too flat after baking. Add a bit at a time to get your desired consistency.
- 1 batch makes 2 dozen cookies
- You can freeze these in a ziplock and take out a few hours before serving.
Lola’s Potato Chip Cookies
- Total Time: 35 minutes
- Yield: 2 dozen 1x
Description
Crunchy softness worthy of any picnic or gathering!
Ingredients
- 1/2 lb softened butter (2 sticks)
- 1/2 cup white granulated sugar
- 1 1/2 cups flour
- 1 tsp vanilla
- 1 cup coarsely crushed potato chips
- powdered sugar to sprinkle on top
Instructions
- Use softened butter (1/2 lb or 2 sticks) and cream it with the 1/2 c granulated white sugar .
- Coarsely crush potato chips by putting a handful in a ziplock and squishing the bag (kids love this part!) until the crushed chips equal about 1 cup.
- Add 1 1/2 cups flour, 1 tsp vanilla and chips to butter/ sugar mixture.
- Spoon the batter onto a cookie sheet (about a teaspoon size), then flatten each with a fork. Bake at 425 F for about 2o minutes, or until edges are slightly brown but not much.
- Allow to cool, then sprinkle with powdered sugar.
Notes
- Do one test cookie and add flour if too flat after baking. Add a bit at a time to get your desired consistency.
- 1 batch makes 2 dozen cookies
- You can freeze these in a ziplock and take out a few hours before serving.
- Prep Time: 15 min
- Cook Time: 20 min
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