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Potato Chip Butter Cookies

Potato Chip Butter Cookies

Imagine a cookie that combines the rich, buttery goodness of a classic butter cookie with the irresistible crunch of potato chips – a culinary masterpiece that will transform your dessert game forever! These Potato Chip Butter Cookies are not just another ordinary treat; they're a revolutionary snack that bridges the gap between sweet indulgence and salty satisfaction. Get ready to experience a cookie that will have your taste buds dancing and your friends begging for the recipe!

Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1/2 cup granulated sugar
  3. 1 cup brown sugar
  4. 2 cups all-purpose flour
  5. 1 cup crushed potato chips
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
  3. Add the vanilla extract to the butter-sugar mixture and mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
  5. Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the crushed potato chips using a spatula, ensuring they are evenly distributed throughout the cookie dough.
  7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Slightly flatten each cookie dough ball with the back of a spoon or your fingertips to help them spread evenly during baking.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
  10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  11. Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Use room temperature butter for the smoothest, most creamy mixture. Cold butter won't cream properly and can result in dense cookies.
  2. When crushing potato chips, aim for a mix of fine and slightly larger pieces to provide varied texture in your cookies.
  3. Don't overmix the dough after adding flour – this can lead to tough, dense cookies. Mix just until the ingredients are combined.
  4. For uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing and even baking.
  5. Allow cookies to cool completely before storing to prevent moisture buildup and maintain their crisp texture.
  6. Experiment with different potato chip flavors like sea salt, sour cream, or barbecue to create unique variations of this recipe.
  7. Store cookies in an airtight container at room temperature, and they'll stay fresh and delicious for up to 5 days.

Nutrition Facts

Calories: 166kcal

Carbohydrates: 24g

Protein: 1g

Fat: 10g

Saturated Fat: 5g

Cholesterol: 17mg

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