Who doesn’t like potato chips, raise your hand? Funny, I didn’t see a single hand go up, not even my own! I will admit, however, I am a fan of plain potato chips. I’m OK with wavy or rippled ones but not with added chemical flavors. I want to taste the potato and the skin and yes, the oil in which they were fried. So as much as I know the baked ones are healthier, who eats potato chips to get healthy? For me, they are a rare treat because my answer to the old question: Can you east just 1 is a resounding NO!!!
My mother made these potato chip cookies and I will admit the juxtaposition of potato chips – a fave snack as a teenager (popping the bubbles & dipping them into cola which now makes me cringe!!) – and the butter cookie – was a surprise, as was how good they were.
She said she got the recipe off the back of a bag of chips – I don’t remember what kind – and I’ve modified it a bit over the years….but it is still a great cookie with a glass of milk, or ice tea or just by itself.
They make a good snack to add to a lunch box, too!
Potato Chip Cookies
- 1 lb. butter
- 3 1/2 cups sifted flour
- 1 c sugar
- 2 tsp vanilla
- 2 cups crushed potato chips plus more for topping cookies
Preheat oven to 350.
Cream butter and sugar. Add flour a cup at a time. Mix well. Add vanilla and lastly potato chips. Use an ice cream scoop or your hands to make balls. Stick a few big pieces of potato chips into the top of each cookie
Bake on ungreased cookie sheets until lightly brown, 15-20 min. Cool 2-3 minutes, then move to cooling racks.
Makes 5-6 dozen depending on how big a scoop you use.