If you’re craving a buttery cookie with a salty twist, this classic potato chip cookie recipe is a must-try. The secret ingredient? Crushed potato chips! It may sound odd, but these cookies are deliciously crisp with the perfect balance of sweet and salty.
These old-fashioned cookies are made with simple pantry staples and a big bag of potato chips. They’re great for holiday cookie trays, potlucks, or just because.
Enjoy these cookies? You might also like my Buttery Shortbread Cookies or this from scratch 3 Ingredient Peanut Butter Cookie.
Table of contents
Why I Love This Recipe
I'm always surprised how much they taste like shortbread cookies! Even with all the potato chips.
The potato chips, add amazing texture and a salty pop in every bite.
There are only 6 basic ingredients, and no eggs are required.
They freeze beautifully and taste even better the next day.
Ingredients
Yes, you use a whole 8 oz bag of potato chips!
Butter - Softened to room temperature. You use 1 pound/4 sticks (that seems to be the tricky part of the recipe. Don’t microwave—just cut up and let sit out.
White sugar - Provides the sweetness to balance the salty chips.
All-purpose flour - Add gradually so you get a good dough texture.
Vanilla extract - Adds that warm, bakery-style flavor.
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8 oz crushed potato chips
Use a family-sized bag of plain chips. Rippled or kettle chips work best for texture.
Powdered sugar (optional) - For dusting before serving.
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Crush the potato chips. Use a rolling pin right over the bag (just make sure the bag has been opened!). Chips should be about ¼ inch in size—no need to pulverize them. You can also just use your fingers to crush the chips.
Step 3
In a large bowl, cream together the butter and sugar until well combined. Stir in the vanilla.
Step 4
Add the flour, one cup at a time, mixing well after each addition. This is a thick cookie dough. I do use a hand mixer at low speed to help me mix it.
Step 5
Mix in the crushed potato chips. It is ok to start with the mixer. Just use it on low spead for a short period of time to start mixing.
Step 6
Scoop dough using a small cookie scoop and roll into balls. Press gently to flatten.
Step 7
If the dough feels sticky, add up to ¼ cup more flour. Still too soft? Chill in the fridge for 10–15 minutes.
Step 8
Bake for 10–12 minutes or until just starting to brown on the bottom.
Step 9
Let cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Step 10
Optional: Lightly sift powdered sugar over the top before serving.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top freezer bag for up to 3 months.
FAQs
Can I use a different flavor of potato chips?
Stick with plain, salted chips. Flavored varieties can overpower the cookie.
Do these cookies freeze well?
Yes! Freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature.
What if I don’t have a cookie scoop?
Just use a tablespoon and roll the dough into small balls. Try to keep them consistent in size.
Other Baked Dessert Recipes
Old Fashioned Potato Chip Cookies
Ingredients
- 1 lb butter - softened to room temperature (do NOT use the microwave to soften. Just cut it up and wait. Also as an fyi, 1 lb is 4 sticks of butter.
- 1 cup white sugar
- 3 ½ cups all purpose flour
- 1 TBS vanilla
- 8 oz crushed POTATO CHIPS that's the family sized bag!!
- powdered sugar optional for topping
Instructions
- Preheat oven to 350 Fahrenheit.
- Crush potato chips. I opened the bag and just rolled over it with a rolling pin. My potato chip crumbs were about ¼ inch and smaller in size. You don't want them much smaller because these add the delightful crunch to the cookie.
- Beat the butter and sugar together until combined. Add vanilla and give it a good stir. Add flour, about a cup at a time and mix well before adding more. Add crushed potato chips.
- Form cookies in small balls and press flat. I used a small cookie scooper and just used my hand to press flat.
- If the dough is too sticky, try adding up to ¼ cup more flour. If that doesn't help, the dough may be too warm. Put it in the fridge for about 10 - 15 minutes and see how that helps.
- Bake for 10-12 minutes. Cookies are ready when just starting to brown on the bottom.
- Let them cool on the pan for at least 5 minutes then place on a baking rack to finish cooling.
- Sift some powdered sugar on cookies just prior to serving. (optional).
Notes
FAQs
Can I use a different flavor of potato chips?Stick with plain, salted chips. Flavored varieties can overpower the cookie. Do these cookies freeze well?
Yes! Freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature. What if I don’t have a cookie scoop?
Just use a tablespoon and roll the dough into small balls. Try to keep them consistent in size.
Nutrition (I am not a nutritionist. These are estimates only)
A couple of quick tips. I love using cookie dough scoops and own different sizes. The larger ones are perfect for muffins. The one I use for cookies is similar to this one. I also love using silicone baking liners on my pans. They are not as expensive as they used to be. These are my baking liners. These two items make baking much easier!
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Originally published Oct. 24, 2015. Updated for images and clarity.
imarancher
If the salt is not your thing, try unsalted butter. I only mention that because if it is only the crunch you are after you might want to try it. Whenever I am making a recipe that is basiically sweet I use the unsalted butter. Anything with baking powder or soda is likely to come up with a slightly salty background and may become the foreground if you use salted butter.
That is absolutely all that I know about cooking except what I have learned on Momcrief.