Potato chips in a cookie? You betcha. Jana’s version is both delicious and crunchy, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.
Potato Chip Cookies
- 2 cups butter softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup coarsely crushed potato chips I prefer lay's. Some recipes say to crush finely. I like mine coarser this give a crunchier bite to the cookie.
- 1 cup powdered sugar
- Preheat oven to 350°
- Cream together butter and sugar. Add flour and vanilla – mix well. Add in crushed potato chips. Don't over mix.
- Shape dough into 1 inch balls. Place on cookie sheet and bake for 7 – 10 minutes. These cookies should just barely show brown around the edges. The tops should be dry but not brown.
- Remove cookies from oven and allow to cool for 5 minutes on a cookie sheet. After 5 minutes, transfer the cookies to a cooling rake. After completely cool roll the cookies in powdered sugar. Enjoy!