I absolutely love sharing Mom-Mom’s Potato Chip Cookies Recipe because it’s a delightful mix of sweet and salty that always surprises people in the best way. This recipe brings such a unique twist to classic cookies by incorporating crunchy, flavorful potato chips right into the dough, making every bite a little celebration. Whether you’re baking for a family gathering or just need a fun, nostalgic treat, these cookies never fail to impress.
When I first tried Mom-Mom’s Potato Chip Cookies Recipe, I was amazed at how those simple, everyday ingredients could come together to form something so addictive and comforting. I find it’s a fantastic option when you want to shake up your usual cookie lineup without spending hours on complicated steps. Plus, they’re straightforward enough that you’ll feel confident every time you make them!
Why You’ll Love This Recipe
- Unique Flavor Combo: The potato chips add a perfect salty crunch that balances the sweetness in a way you don’t often see in cookies.
- Simple & Straightforward: You don’t need fancy tools or ingredients—you probably already have everything on hand.
- Great for Any Occasion: These cookies make a fantastic snack for lunchboxes, parties, or a cozy afternoon alongside your coffee.
- Family Favorite: I’ve watched these cookies become a requested classic in my own family gatherings, earning many “Mom-Mom’s secret recipe” jokes along the way.
Ingredients You’ll Need
Each ingredient in Mom-Mom’s Potato Chip Cookies Recipe plays an important role, coming together to create that perfect tender chew with bursts of salty crunch. Choosing good-quality ingredients will help you achieve the best results—simple pantry staples combine with crispy potato chips to make magic.
- Potato chips: Lay’s Classic is my go-to because of their light saltiness and crisp texture, but feel free to experiment!
- Unsalted butter: Softened to room temperature for easy creaming; using unsalted butter lets you control the salt balance.
- Granulated sugar: Adds sweetness and helps with the cookie’s tender crumb.
- Egg yolk: Brings richness and helps bind everything together without making the dough too wet.
- Vanilla extract: Just a tablespoon adds that warm, comforting aroma you can’t miss in cookies.
- All-purpose flour: The base for structure but don’t overmix to keep cookies soft.
Variations
I love making this recipe my own by swapping up the chips or adding mix-ins to surprise my family. You should definitely feel free to get creative—you’ll discover your own favorite twist in no time!
- Flavor Swap: I’ve tried barbecue-flavored potato chips once, and it gave the cookies a smoky kick that some folks really enjoyed.
- Chocolate Chips Addition: Mixing in a handful of mini chocolate chips adds a lovely sweet contrast to the salty crunch.
- Food Allergies: For gluten-sensitive friends, using a gluten-free flour blend works well, just watch your dough consistency as it can vary.
- Extra Crunch: Sprinkle a bit of coarse sea salt on top of the dough balls before baking to really amplify that salty-sweet sensation.
How to Make Mom-Mom’s Potato Chip Cookies Recipe
Step 1: Crush the Potato Chips
Start by placing your potato chips in a large Ziploc bag and gently crushing them with your hands until the pieces are small but still flaky—think of coarse crumbs, not dust. This step is key because it lets the chips fold into the dough and bake just right, lending those signature salty, crunchy bursts in every bite. Set these aside while you prep the dough.
Step 2: Cream Butter and Sugar, Then Build the Dough
In a stand mixer or with a hand mixer, cream the softened butter and granulated sugar together on medium speed until the mix is light and fluffy—this usually takes about 3 to 5 minutes. Next, add the egg yolk and vanilla extract, and beat again until it’s fully incorporated; this enriches the dough and helps with texture.
Gradually add the all-purpose flour, mixing on low speed in portions to keep the flour from puffing everywhere. Once the flour is blended in, gently fold in half of your crushed potato chips. Cover the dough tightly and pop it in the fridge to chill for about an hour—this resting time helps the flavors meld and makes the dough easier to handle.
Step 3: Shape and Bake the Cookies
Preheat your oven to 350°F and line two cookie sheets with parchment paper; avoid greasing them since the dough has plenty of butter already. Scoop the chilled dough into roughly 1-inch balls—experiment with the size, but I like these bite-sized cookies best.
Place the dough balls on the cookie sheets, spaced about 2 inches apart, and bake for 15 to 20 minutes. You’ll know they’re done when the edges start to turn a gentle golden hue but the centers still look a bit soft—resist the urge to overbake here because the cookies firm up as they cool.
Step 4: Cool and Enjoy
Let the cookies cool completely on the cookie sheets before transferring them to a wire rack or plate. This step helps them set properly so you get that perfect texture with the crunch and the softness in every bite. Store any leftovers in an airtight container at room temperature for up to five days, though mine rarely last that long!
Pro Tips for Making Mom-Mom’s Potato Chip Cookies Recipe
- Don’t Overmix the Dough: Overworking the dough can make cookies tough, so mix just until ingredients combine.
- Use Room Temperature Butter: Softened butter creams better with sugar, giving you that tender, fluffy dough.
- Chill the Dough Well: The hour in the fridge makes shaping easier and helps the flavors deepen.
- Watch Baking Time Closely: Take cookies out when edges are golden but centers still look soft—they’ll finish cooking as they cool.
How to Serve Mom-Mom’s Potato Chip Cookies Recipe
Garnishes
I like to sprinkle a pinch of flaky sea salt on top of some cookies before baking for an extra pop of flavor—it creates a lovely contrast and a pretty finish. When serving, a light dusting of powdered sugar can add a touch of sweetness without overwhelming the salty notes.
Side Dishes
These cookies pair perfectly with a cold glass of milk or a warm cup of black coffee, which balances the sweet and salty elements beautifully. I’ve also enjoyed them with simple fruit salads when I want a lighter snack spread.
Creative Ways to Present
For parties, I like to arrange these cookies on a platter alongside small bowls of extra crushed chips and dipping sauces like caramel or chocolate drizzle—your guests will have fun customizing each bite. Wrapping individual cookies in cellophane tied with twine makes a charming homemade gift too!
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover cookies in an airtight container at room temperature, separated with parchment paper to prevent sticking. This keeps them fresh and crunchy for up to five days—although in my house, they never last that long!
Freezing
Freezing the baked cookies works well if you want to prep ahead. I place cooled cookies in a single layer on a tray first to freeze, then transfer them to a freezer-safe bag or container. When thawed, they keep their delightful texture with no sogginess, making them a lifesaver for busy days.
Reheating
To refresh frozen or day-old cookies, I pop them in a 300°F oven for about 5 minutes—this warms them through and restores a bit of crispness without drying them out. It’s a quick trick that brings them back to their freshly baked charm.
FAQs
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Can I use a different type of potato chip for Mom-Mom’s Potato Chip Cookies Recipe?
Absolutely! While Lay’s Classic is my favorite for the ideal salty balance and crunch, you can experiment with flavored chips like BBQ or sour cream & onion to give the cookies a twist. Just keep in mind that stronger flavors will change the cookie’s overall taste, so choose according to your preference.
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What if I don’t have vanilla extract on hand?
If you’re out of vanilla, you can omit it—or substitute with a teaspoon of almond extract or even a bit of maple syrup for a subtle different note. The cookies will still be delicious without vanilla, but it does add that classic warm flavor that makes them extra special.
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How do I make sure my cookies don’t spread too much while baking?
Chilling the dough for at least an hour before baking is key to controlling spread. Also, avoid greasing the cookie sheets since the butter in the dough provides enough fat—using parchment paper helps them hold their shape better during baking.
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Can I make this recipe vegan or dairy-free?
You can try swapping the butter for a vegan butter substitute and using a flax egg or other egg replacer in place of the egg yolk. The taste and texture might vary slightly, but with some experimentation, you can enjoy a dairy-free version of Mom-Mom’s Potato Chip Cookies Recipe.
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How do I store Mom-Mom’s Potato Chip Cookies to keep them fresh longer?
Storing your cooled cookies in an airtight container at room temperature with layers separated by parchment paper is best. Avoid refrigeration, which can dry them out. For longer storage, freezing baked cookies works brilliantly, as they thaw quickly and retain their texture when reheated.
Final Thoughts
Mom-Mom’s Potato Chip Cookies Recipe holds a special place in my heart because of its wonderful blend of nostalgic flavors and surprising textures. Sharing these cookies has become a little tradition, sparking smiles and conversations every time. I can’t recommend giving this recipe a try enough—you’ll love how easy it is to make and how quickly it becomes a beloved classic in your own kitchen.
Print
Mom-Mom’s Potato Chip Cookies Recipe
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 1 Hour 45 Minutes
- Yield: About 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mom-Mom’s Potato Chip Cookies combine the salty crunch of potato chips with the buttery sweetness of classic cookies, creating a unique and addictive treat. These cookies are soft with golden edges and have a delightful texture from the crushed potato chips baked into the dough.
Ingredients
Ingredients
- 2 cups potato chips (preferably Lay’s Classic)
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Crush the Potato Chips: Add the potato chips to a Ziploc bag and crush them with your hands until they become small and flaky. Set aside the crushed chips for later use.
- Cream Butter and Sugar: In a stand mixer or using a hand mixer, cream the softened butter and sugar together until the mixture is light and fluffy. This creates a smooth base for the cookie dough.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract on medium speed until the ingredients are fully incorporated, ensuring the dough is rich and flavorful.
- Incorporate Flour and Potato Chips: Gradually add the all-purpose flour in small amounts, mixing thoroughly after each addition. Then fold in 1 cup of the crushed potato chips gently to maintain some texture.
- Chill the Dough: Cover the dough and refrigerate it for 1 hour. Chilling helps the dough firm up, making it easier to shape and improving the cookie texture.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line two cookie sheets with parchment paper; do not grease the sheets as the dough has enough butter.
- Shape and Bake Cookies: Form the chilled dough into 1-inch balls and place them on the ungreased parchment-lined sheets, spacing them appropriately. Bake for 15 to 20 minutes until the edges turn golden and the cookies are still soft to the touch.
- Cool and Store: Allow the cookies to cool completely on the baking sheets; they will firm up as they cool. Once cooled, store the cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- Use classic salted potato chips to achieve the ideal balance between sweet and salty.
- Make sure the butter is softened to room temperature for easier creaming.
- Don’t overbake; the cookies should look light and soft when taken out—they will firm up upon cooling.
- Chilling the dough is essential to prevent spreading and improve the texture of the cookies.
- You can substitute the vanilla extract with almond extract for a different flavor twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
