August 4, 2006
Potato Chip Cookies
A while back, Quinn and I came into possession of a box of potato chip cookies from Immaculate Baking Company. We were instantly enamored. If we’d not had a free box of these cookies, I’m not sure we would have ever tried cookies made with potato chips. Oh, but they were good. Since then, I’ve been on a quest to duplicate these cookies in my own kitchen. This is one of the many recipes I’ve found in my search.
These didn’t turn out exactly like I had hoped. Something is missing in the taste that I remember so fondly. Don’t get me wrong. They’re good – just not super good. I have more recipes in my arsenal, though, and I am committed to finding just the right one.
To be continued…
Potato chips in a cookie? Crazy! Actually I’ve heard of these before, but I’ve never tried them. It scares me a little. But if they were free, I’d certainly try them too.
loved your web site
I LOVE these cookies. My grandma used to always have them on hand when we came to visit. I posted her recipe yesterday, and I think it’s a good one.
I make potato chip cookies for work alot and all the people there just love them. Try putting in alittle salt. The Chips don’t really have enough to flavor the dough. Also use real butter. If you want my recipe just let me know.
Carla, I’d love to see your recipe. I’ve never found one that I really like. Thanks!
Here is my recipe:
1 cup butter softened
1/2 cup of sugar
1 2/3 cups of flour
1/2 salt or sea salt
1 tsp. fo vanilla
1 overflowing cup of crushed potato chips.
1/2 c. of pecan nuts chopped almost fine.
Mix butter and sugar together well . Now the flour and salt, vanilla and mix well again. When you put in the potato chips and nuts you might want to use your hands. The dough will be stiff. I use a scoop for the dough at this point to put on the cookie sheet which can be lightly greased if you don’t have a non-stick pan. You want about a rounded teaspoon of dough or if you want larger…go for the tablespoon scoop. Being the scoops are rounded I lightly flatten each with the back of a spoon dipped in sugar…just slightly now not completely flat. Bake at 350 for about 10 to 15 minutes. Check after 10 min. though. You don’t want them brown but set. The larger cookies will take more time. Cool on cookie rack and when cooled dust with confectioner’s sugar. Small cookies make about 40 and larger about 30. P.S. Don’t crushed your potato chips to dust. You want to feel the crunch and taste the chip. Also use good chips. I use Lay’s classic
Thanks so much, Carla! ๐
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Did you ever revisit this? I have some leftover chips! ๐
Steph, I haven’t remade these! I’ve been thinking about them a lot for the last few months, so maybe I’ll try another variation soon.