Description
Mom-Mom’s Potato Chip Cookies are a delightful sweet and salty treat combining the crispiness of potato chips with buttery, soft cookies. This unique cookie recipe blends familiar snack flavors into a delicious baked good that’s perfect for sharing or snacking.
Ingredients
Scale
Ingredients
- 2 cups potato chips (preferably Lay’s Classic)
- 2 sticks unsalted butter, softened (1 cup)
- 1 cup granulated sugar
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Crush Potato Chips: Place the potato chips into a Ziploc bag and crush them with your hands until they are small and flaky. Set aside for later use.
- Cream Butter and Sugar: In a stand mixer or with a hand mixer, cream the softened butter with the granulated sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Wet Ingredients: Add the egg yolk and vanilla extract to the creamed mixture. Beat on medium speed until everything is fully combined and the mixture is smooth.
- Incorporate Flour and Chips: Gradually add the all-purpose flour in small amounts, mixing well after each addition. Stir in 1 cup of the crushed potato chips gently until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to allow it to firm up, which will make it easier to shape and help the flavors meld.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper; do not grease or oil the sheets.
- Shape and Bake: Form the chilled dough into 1-inch balls and place them on the prepared cookie sheets, spaced evenly apart. Bake in the preheated oven for 15 to 20 minutes until the edges start turning golden. The cookies will be lightly colored and soft when removed but will firm up as they cool.
- Cool and Store: Allow the cookies to cool completely on the baking sheets before transferring to a storage container. Store in an airtight container for up to 5 days to maintain freshness.
Notes
- Use classic salted potato chips for the best flavor contrast.
- Do not grease the cookie sheets; the parchment paper prevents sticking.
- Chilling the dough is essential for shaping and helps prevent spreading during baking.
- Cookies will be soft when hot but firm up as they cool, so avoid overbaking.
- Store cookies in an airtight container at room temperature to keep them crisp.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 140
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
