The cookie recipes continue this week. 🙂
I originally got this particular recipe for potato chip cookies out of my grandmother’s church cookbook, ages ago.
Once upon a time, when I was a little girl, I would make them with my Mommom when I slept over at her house. She would only make half the recipe and we would bake them right in the toaster oven on her counter. Then when I was in college (We don’t even have to talk about how that was now 10+ years ago), I was a nanny for a little boy who had some food allergies. Eggs were one of the things he couldn’t eat, so sometimes we would make these cookies together, since this is an egg-free recipe.
No eggs also means that it is safe to eat the raw cookie dough!
I made them with my own kids over the weekend. I have yet to meet a child who doesn’t love making these cookies. I chalk it up to the crushed potato chips that are part of the recipe.
Potato Chip Cookies:
2 sticks of softened butter
1 cup of confectioner’s sugar + extra for dusting
1 tsp pure vanilla extract
1 cup crushed potato chip crumbs
1 and a half cups of flour
(We also used 1/2 cup of white chocolate chips this time, which is totally optional)
Yield: 2 dozen
- Cream butter, confectioner’s sugar, and vanilla together in a large bowl.
- Slowly add flour, crushed potato chips, and white chocolate, if desired.
- Roll into small balls and bake on parchment paper at 350 for about 15 minutes.
- Cool in wire racks and dust with additional confectioner’s sugar.
These cookies tend to really spread out, so space them far apart and don’t forget the parchment paper because the bottoms can burn pretty easily.
linking to Cookie Recipe Exchange