Potato Chip Cookies
Sweet, salty, and buttery, potato chip cookies are a fun twist on classic treats. Crunchy, delicious, and perfect for sharing at any party!
Servings: 16
Calories: 152kcal
Ingredients
- 2 cups all-purpose flour (250) weighed spooned and leveled
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp Kosher salt or 1/2 tsp table salt
- 11 tbsp unsalted butter room temperature
- 2/3 cup packed light brown sugar (142 grams)
- 1/2 cup plus 1 tbsp granulated sugar (113 grams)
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup crushed plain potato chips
Instructions
- Add the egg and extracts and mix until incorporated.
- Add in the flour mixture and mix until just combined. Do not over mix the dough.
- Gently fold in the slightly crushed chips using a spatula.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping. While the dough is chilling, preheat oven to 350 ℉.
- Line another baking sheet with parchment paper or a silicone baking mat.
- Place balls of cookie dough on the baking sheet at least two inches apart.
- Bake one cookie sheet a time the preheated oven for 8-12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
- Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- This recipe makes 16-18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Nutrition
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 10mg | Sodium: 195mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
