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Potato Chip Cookies
Potato Chip Cookies are a vintage egg-free butter cookie that bakes up crisp on the outside and soft and tender on the inside.
Yield: 36 cookies 1x
Prep: 25 minutesCook: 40 minutesTotal: 1 hour 5 minutes
Scale:
Ingredients
1 pound (4 sticks) unsalted butter, softened
1 cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons vanilla extract
6 cups crushed potato chips, divided (small pieces but not all crumbs)
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together until fluffy.
- Add vanilla and mix well.
- A little at a time, add flour to mixing bowl, mixing well after each addition.
- Add 4 cups of crushed potato chips to the bowl. Use a rubber spatula to fold in and evenly distribute the chips throughout the batter.
- Use a small cookie scoop and portion out the cookie dough into 36 portions.
- With your hands, roll each scoop of dough into ball, then roll the dough balls into the remaining potato chips and place onto parchment lined cookie sheets. (Approximately 12 per cookie sheet.)
- Slightly flatten the tops of each ball with a flat-bottomed glass, leaving about two inches between each cookie.
- Bake for 12-14 minutes until the edges of the cookies are lightly golden. The centers will still be a little soft.
- Take cookies out of the oven and let sit on the hot cookie sheet for about 5 minutes, then remove the cookies to a rack to finish cooling.
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