After a recent party, I found myself with half a bag of potato chips left over and no idea what to do with them. I didn’t want to just snack on them out of hand– that seemed boring and overly salty– so it seemed providential when a recipe for potato chip cookies appeared in my online feed. I’m always a fan of a sweet-salty combination, and since I had plans to bake one morning anyway I decided to take advantage of the stand mixer already on the counter and the preheated oven, to try them.
I was a little concerned about the low flour content and the lack of any leavening in this recipe, but once I tasted a cookie I was an immediate convert, as were all of my coworkers who got over their initial skepticism and tried one. These are great– crispy with a hint of chew to them, with a salty, slightly warm flavor that’s not immediately identifiable as potato chips but which people appreciate once the secret ingredient is disclosed. I’ll bet they’d also be great dipped halfway into dark chocolate…
Potato Chip Cookies (adapted from The Perfect Cookie)
Makes about 50 small cookies
- 1 1/2 cups flour
- 1 cup crushed potato chips*
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Additional kosher salt for sprinkling
1. Preheat oven to 350 degrees F.
2. Beat butter and both sugars with a mixer until light and fluffy. Add egg yolk and vanilla and continue to beat until combined.
3. In a separate bowl, mix flour, salt, and crushed potato chips.
4. Add flour mixture to your butter/sugar mixture and slowly mix until combined.
5. Scoop dough into 1″ balls and set 3″ apart on foil- or parchment-lined baking sheets. Flatten slightly with the tines of a floured fork. Sprinkle extra kosher salt on top.
6. Bake until lightly browned on the bottom, about 10-13 minutes. Cookies will be just set on top.
7. Let cool completely on the baking sheet before serving.
* This means that the crushed chips should measure 1 cup, NOT that you should start with 1 cup of whole chips and crush them. Also, for the record I used reduced fat chips and the cookies turned out fine, so no worries there.