Potato Chip Cookies

This is the perfect summer time cookie. It’s light, fresh and has that not so secret ingredient that will keep people asking for more. I learned of this cookie recently while visiting friends in Mineral Wells – a small town I lived for a year with my parents and brother when my father was in the army. A dear family friend had passed away – one of my parents’ dearest friends – so my brother, his wife and I made the trip down to Texas to say goodbye. The day we left a friend gave us some cookies for the road (plane ride) and had us try to figure out the secret ingredient. I guessed love, but that wasn’t it.

Potato Chips are the secret ingredient.

And a pound of butter!

But no eggs so if you’re watching your cholesterol these are totally the right cookie.

That’s a lie – these are not healthy cookies, but they delicious and melt in your mouth and perfect for a summer holiday when you want something a little sweet and a little salty.

Print Recipe

Potato Chip Cookies

Course

Cookies, Dessert

Cuisine

American

Keyword

Cookies

Prep Time

15 Minutes

Cook Time

12 Minutes

Passive Time

1 Hour

Servings

cookies

Ingredients

• 1 pound butter
• 1 cup sugar
• 1 tsp vanilla
• 3 cups flour
• 2 cups crushed potato chips

Course Cookies, Dessert Cuisine American Keyword Cookies Prep Time 15 Minutes Cook Time 12 Minutes Passive Time 1 Hour Servings cookies Ingredients 1 pound butter 1 cup sugar 1 tsp vanilla 3 cups flour 2 cups crushed potato chips

Instructions

1. Cream the butter and sugar until light and fluffy, add vanilla. Slowly mix in flour, a cup at a time. Gently fold in crushed potato chips. Refrigerate for at least one hour.
2. Drop spoonfuls of dough onto cookie sheet. No need to grease baking sheet. Bake in 350 degree preheated oven for 12-15 minute or until edges are golden brown. Remove from oven and cool on wire racks.