Best 20 Potato Chip Cookies Recipes

POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

MY GRANDMOTHER'S POTATO CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

BUTTERY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,

POTATO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.

POTATO CHIP COOKIES

Steps:

• Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined.
• Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
• Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet.

POTATO CHIP AND PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together sugars and butter or margarine. Beat in eggs, add flour and baking soda, mix well.
• Fold in butterscotch chips and potato chips.
• Drop by tsp. on cookie sheet and bake for 8 to 10 minutes.

POTATO CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
• Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.

POTATO CHIP BANANA BREAD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in bananas, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Fold in potato chips and butterscotch chips., Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until edges are golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

SWEET POTATO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream together sweet potato, butter, eggs, sugars and extracts.
• In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
• Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
• Fold in the chocolate chips and nuts, if using.
• Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.

POTATO CHIP COOKIES IN A JAR (GIFT)

Steps:

• In a small bowl, stir together the flour and baking powder.
• Layer ingredients in order given in a 1 quart "wide mouth" canning jar.
• Press each layer firmly in place before adding next ingredient. It will be a tight fit.
• On gift tag write the additional ingredients needed (butter and extract), as well as these baking instructions:.
• Pre-heat oven to 350°F Empty this jar of cookie mix into a large mixing bowl.
• Mix well. Add butter and vanilla and stir until blended thoroughly.
• Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet.
• Flatten balls with the palm of your hand. Bake for 14 to 18 minutes or until edges are very lightly browned.
• Cool 5 minutes on baking sheets then remove to wire racks to cool completely.

POTATO CHIP COOKIES VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, white sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Finally, fold in the potato chips and walnuts. Drop by rounded spoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

POTATO CHIP COOKIES

Steps:

• Combine chips, pecans and flour.
• In another bowl, cream margarine and sugar.
• Beat in egg yolk and vanilla.
• Add dry ingredients until well mixed.
• With damp hands, form dough into 1 inch balls and place on ungreased cookie sheets.
• Bake 15-18 minutes at 350°F or until cookies just begin to color.
• Cool slightly and roll in 10X sugar.

POTATO CHIP COOKIES

Steps:

• Cream margarine, sugars, and eggs.
• Mix all other ingredients in order.
• Drop by teaspoons on greased cookie sheet.
• Bake at 350 for 10-12 minutes.

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Cream the butter and both sugars together.
• Add egg and vanilla and beat until fluffy.
• In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
• Slowly add in the dry mix to the rest.
• Fold in chocolate chips.
• Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
• Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

POTATO CHIP SUGAR COOKIES

Steps:

• Preheat oven to 350F degrees.
• Cream butter and sugar, mix in vanilla and egg yolk.
• Add 1/3 the flour, mix well.
• Repeat twice.
• Add potato chips and walnuts (if using) and mix until well blended.
• Drop small amount onto cookie sheet, press down lightly.
• Bake for 15 minutes or until done.
• Sprinkle with icing sugar while still hot from the oven.

POTATO CHIP CHOCOLATE DRIZZLED COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
• 3. n a medium bowl, stir together the flour, potato chips, and salt.
• 4. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
• 5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
• 6. Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
• 7. Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.