Who knew potato chips and cookies make such a heavenly combination? These potato chip cookies taste like shortbread but with a saltier, crunchier bite, and they’re my new favorite addiction. This is vintage baking at its best: finding a decades-old recipe in a community cookbook that puts a seemingly crazy ingredient in a standard recipe to completely delicious results. Did everyone already know about putting potato chips in cookies, and I’m just late to the game? I don’t even care; I’m just going to go make another batch of these salty-sweet morsels.
I found a new old cookbook at my dad’s house the last time we visited, and it’s a good one. The Colorado Cache Cookbook, published in 1978, is one of those community cookbooks that’s full of family-favorite, tried and true recipes that range from classic Americana to I’m-not-sure-where-they’re-from-but-I’m-so-glad-they’re-now-in-my-house. I think the book came from my great-aunt in Denver, and I’ve already got more recipes bookmarked to try out. But these potato chip cookies were calling my name, and I had to make them first.
I love potato chips, so much that I don’t keep them in the house unless I’m ready to eat the whole bag in one sitting. And I did have ice cream for lunch yesterday, so that’s not out of the question. Their salty crunch is my ideal indulgent snack. Add them to cookies that are basically just butter and sugar? Add bonus points for giving my kids an excuse to use a rolling pin to crush a bunch of chips into oblivion? We have a winning recipe!
- 1 cup unsalted butter (2 sticks)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 1 cup crushed potato chips
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
- Mix in the vanilla, followed by the flour, mixing on the lowest speed.
- Add in the potato chips and stir together with a rubber spatula. Take a tablespoonful of the batter and form it into a flat circle with your hands and drop it on the prepared cookie sheet. Repeat with the remaining cookie dough. You can space the cookies fairly close together, since the dough doesn’t spread very much while baking.
- Bake for 15 minutes, or until golden brown.