Potato Chip Cookies
Ingredients
At a glance
Drop cookies
Makes
50 to 52 cookies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely crushed potato chips, plus an optional 3/4 to 1 cup crushed chips for rolling
- 1 cup mini chocolate chips
Steps
Preheat oven to 350 degrees F.
Cream butter and sugar on medium speed until well blended, about 1 minute. Beat in vanilla. Stir in flour to make a stiff dough. Work in 1 cup crushed potato chips and the chocolate chips; it’s easiest to do this with your hands.
Pinch off pieces of dough and roll into 1-inch balls. If desired, roll cookies in additional crushed potato chips. Place on ungreased cookie sheets. Bake in the center of the oven for 10 to 12 minutes, or until bottoms of cookies are golden and tops are just beginning to turn a little golden.
Let cool on cookie sheets for 1 minute, then remove to wire racks.
Cream butter and sugar on medium speed until well blended, about 1 minute. Beat in vanilla. Stir in flour to make a stiff dough. Work in 1 cup crushed potato chips and the chocolate chips; it’s easiest to do this with your hands.
Pinch off pieces of dough and roll into 1-inch balls. If desired, roll cookies in additional crushed potato chips. Place on ungreased cookie sheets. Bake in the center of the oven for 10 to 12 minutes, or until bottoms of cookies are golden and tops are just beginning to turn a little golden.
Let cool on cookie sheets for 1 minute, then remove to wire racks.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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