So it is the fourth day of holiday baking here and I have these potato chip cookies. I also have a recommendation of elastic pants this time of year. I just can't anymore with the buttons.
I went 39 years of life without potato chip cookies. And after I ate one, gifted to me in a cookie box from a fifth grader I coach in volleyball, I cursed out basically all my relatives for not having these as a cookie when I was growing up. Then I ate the entire box of cookies the kid gave me, and I ate the entire box she gave my assistant coach. They are that good, and absolutely addictive, you cannot just have one. I immediately ran to pinterest to find this cookie and I guess lots of people have been eating these longer than me.
All the recipes are basically the same, some call for adding a few nuts, but I went with the recipe without nuts. Pretty much a simple butter cookie (loads of butter) and crushed potato chips added. Then you drown them in powdered sugar when they are still warm - and if you don't try one right then and there...there is something wrong with you. Period.
I did zero adapting of this, the recipe came from Leslie Stevens who writes Butter and salt blog. I really don't think it needs anything else - not even chocolate, not even a nut. Simple and perfect.
Potato chip cookies
- one cup butter softened
- ½ cup sugar
- one teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¾ cup crushed classic Lay's potato chips
- Powdered sugar for top
- Heat your oven to 350° F. Using a stand mixer with the paddle attachment, beat the butter until light and fluffy, this takes a long time, but it is 100% worth it. Then add sugar and beat well. Add vanilla, then gradually add in the flour. Add the crushed potato chips last and mix until just combined.
- Drop by a teaspoon of cookie dough onto cookie sheet a few inches apart. Bake about 12-15 minutes, until slightly brown. Sprinkle with confectioners' sugar while still warm.