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
Units
Scale
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
