Potato chip cookies melt in your mouth like snowflakes in your hand!
These rich, buttery cookies are made with crushed potato chips. That hint of saltiness contrasts wonderfully with the powdered sugar that coats them.
Fantastic with a cup of tea or hot cocoa, these pretty cookies are a must for any holiday sweet tray or cookie jar!
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Potato chip cookies have always been one of my favorites at Christmastime. While I don’t have all the measurements in the recipe committed to memory, I do know the six simple ingredients. And they’re pretty much always in my cupboard! The featured product, of course, is the potato chip. It’s best to use thin, slightly greasy chips–no baked or ultra-crunchy kettle chips belong in these cookies!
The BEST kind of potato chips to use in this recipe are a midwestern brand called Jay’s. If you’re from the Midwest, you may be familiar with these thin, salty chips. Back in the 1970’s, when I was a kid, Jay’s potato chips were sold in a white box with the logo prominently displayed on the front. Inside were two (or if you got the BIG box, four) small white bags of chips. This size bag was the perfect amount for making potato chip cookies, but sadly, it doesn’t exist anymore. Jay’s declared bankruptcy in 2007 but was bought by Snyder’s of Hanover.
Luckily for us, Snyder’s still makes the same delicious chips under the Jay’s name, but the packaging has changed. Using guesswork and tweaking, I figured out that the “small bag” of Jay’s chips that was called for in Grandma’s recipe is about 2 cups of crushed potato chips. You can use any brand you’d like, but for the true potato chip cookie experience, I recommend Jay’s. Check out the product locator on the Snyder’s-Lance website to see if you can find them near you!
I absolutely love using my Kitchen Aid stand mixer for making potato chip cookies. It’s just like having another set of helping hands in the kitchen. I turn it on and just let it do its thing. In the meantime, I can prep for the next step. Plus, it’s able to mix thick cookie dough easily and I don’t have to worry about overworking my hand mixer. For me, the Kitchen Aid is a big time saver and it makes my life a ton easier. If you don’t have one, you may want to give Santa the idea that you’d like one this year!
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Directions
- Preheat oven to 350.
Pour potato chips into a Ziploc bag and crush them by hand.
- Cream butter and sugar until fluffy. Add vanilla and mix.
- Add flour and mix until blended. I like using my Kitchen Aid stand mixer for this because the dough is really thick and hard to mix by hand.
- Fold in crushed potato chips.
- Form dough into balls using teaspoons of dough. If the dough is too sticky to work with, try chilling it for 20 minutes or longer. Place dough balls on an ungreased cookie sheet and bake at 350 for 10 -12 minutes.
- Let cool on baking sheet 10 minutes; remove to cooling rack. When cool, drop each cookie into a bag of powdered sugar and shake to coat.
Looking for More Cookie Recipes?
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Potato Chip Cookies
Difficulty: Easy36
servings20
minutes12 – 15
minutes35
minutesThese rich, buttery potato chip cookies are made with … you guessed it! Crushed potato chips! That hint of saltiness contrasts wonderfully with the powdered sugar that coats them.
Ingredients
2 cups butter
1 cup sugar
2 teaspoons vanilla
3 1/2 cups all-purpose flour
2 cups crushed potato chips
Powdered sugar for coating
Directions
- Preheat oven to 350. Pour potato chips into a Ziploc bag and crush by hand.
- Cream butter and sugar until fluffy. Add vanilla and mix.
- Add flour and mix until blended.
- Fold in crushed potato chips.
- Form dough into balls using teaspoons of dough. If the dough is too sticky to work with, try chilling it for 20 minutes or longer.
- Place dough balls on an ungreased cookie sheet and bake at 350 for 10 -12 minutes.
- Let cool on baking sheet 10 minutes; remove to cooling rack.
- When cool, drop each cookie into a bag of powdered sugar and shake to coat.
Notes
- Try folding in 1/2 cup chopped pecans with the potato chips for added texture!
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Could you substitute potato flakes instead of potato chips? When I was a kid back in 1956, our neighbor made cookies from mashed potatoes. They would melt in your mouth. I’ve been looking for a recipe, similar to yours. I’ll try it using flakes and let you know how they turn out.
Joyce Delarosa
I’ve never tried that with this recipe, but my family uses potato flakes instead of mashed potatoes to make lefse, a Norwegian sweet treat. It does indeed melt in your mouth! I am not sure if the texture would be the same by using potato flakes in these cookies. You might need to cut down on the flour fir texture and add a bit more salt to compensate for what is lost from the chips. Definitely let me know how they turn out if you experiment with the potato flakes!
Ooh! I make Rice Crispy Treats with half cereal and half potato chips. Everyone in my family loves those, so I bet they’d like these, too!
If your family likes the half and half krispie treats, they might like bigger pieces of chips in the cookies. When they’re crushed finely, most people don’t even realize the cookies contain chips. You might want to go for a less fine crush for your family.
These look amazing! And sound interesting. I think I can veganize this recipe!
Thanks, Cindy! I hope you have success with a vegan version. Let me know how it turns out!
These look interesting for a cookie exchange. Do you think the dough balls would freeze well, to be baked off at a later time? Sadly, the Jay’s brand of chips is not sold near me in NY. Would you say these are similar to Lay’s potato chips?
I’ve never frozen the dough, but I have frozen the finished product and they still taste great. I use a tight Tupperware freezable container and separate layers with wax paper. Jay’s potato chips are very similar to original Lay’s, but they are a little thinner. Thin, greasy chips work best! Don’t use wavy, kettle cooked, or baked.
These sound so good! I am pretty sure I have some lingering potato chips in my cabinet. The kids will love making and eating these this weekend!
Your kids will definitely get a kick out of making these. Enjoy!
Oh my…that sounds like a fun recipe to try!! Thanks for sharing!
It’s my pleasure to share! Have fun making them.