Note: This post isn’t about something I found online. Instead, it’s about something I love that I’m choosing to now share online, so, essentially, I’m the one making it one of “My Favorite Things on the Internet” by publishing it here! Enjoy!
For as long as I can remember, we have had Cookie Day on my mom’s side of the family. Growing up, it mostly consisted of me, my mom, and my Grandma Foulk. As I grew older, other family members began to join us. Today, Cookie Day seems to consist of whoever decides to show up at Grandma’s house.
Cookie Day is when we all pitch in to make a ton of cookies. It’s nothing for us to make about a dozen different cookies and other goodies that day. When they’re all finished, we pack them into t-shirt gift boxes, each one going to a different household. (We have a big, ever-growing family, with nine of us grandkids, and now spouses and a few great-grandkids.)
One of the most popular cookies we make every single year (because there very well could be violence if we didn’t) are potato chip cookies.
Yes. Potato chip cookies. With potato chips in them.
When I say “potato chip cookies” to people outside of the family, I sometimes get weird looks, but they are by far one of my top five cookies ever, and I’m sure many of my family members would agree.
People often ask me if they’re salty, as the name implies, but the answer is no. In my opinion, using potato chips in the cookie helps even out the balance between sweet and salty. It’s difficult to explain the taste exactly, but trust me: you can’t eat just one.
Plus, Grandma Foulk’s Potato Chip Cookies (as I call them) are incredibly easy and fast to make.
We aren’t able to have Cookie Day at Grandma’s this year, because of COVID-19, so I thought I would spread the recipe around, to both family members looking for their yearly fix, as well as those outside of the family, who might be discovering a new holiday favorite.
The ingredients are simple and few. You will need:
- 1 c. (two sticks) of butter, softened
- 1/2 c. sugar
- 1 tsp. vanilla
- 1 c. crushed potato chips (we always use wavy chips)
- 1 3/4 c. flour
- Powdered sugar
- Sprinkles (optional)
That’s it! Really!
The first thing you’re going to do is put the softened sticks of butter, sugar, and vanilla in a mixing bowl. Mix the ingredients together until they become a creamy consistency.
Once those ingredients are creamed together, you’re going to mix in your crushed potato chips and flour.
The mixture will be crumbly, because, well, it has potato chips in it.
In order to get the dough completely mixed, I usually use my hand to smoosh everything together — that seems to do a much better job than a spoon could ever do.
Next, break off pieces of dough approximately 1 Tbsp. in size. Roll the dough in your hands to create a dough ball.
Place the dough balls on cookie sheets lined with parchment paper. Don’t worry about creating much space between the balls, because these cookies don’t expand much as they cook.
As you can see in the photo above, my batch made 30 cookies. Depending on the size of your individual cookies, you should wind up somewhere between two and three dozen cookies.
Bake your cookies at 350° for approximately 12-14 minutes. You want to remove them from the oven when the bottoms turn a lovely golden brown color.
Now comes the fun part.
Set up a little “dipping station” for yourself, like the one pictured here, with powdered sugar and sprinkles in separate bowls (we always like using red and green sprinkles) and a plate to place your finished cookies on.
While your cookies are still warm, dip the tops of the cookies (and roll it around a bit to cover the entire top) into the powdered sugar. Then, place the cookies back on the cookie sheet for a few minutes.
The trick here is to allow the powdered sugar to melt a bit on the warm cookie and become slightly sticky. (Just don’t let it melt completely off.)
Once the tops have become sticky, roll the tops of the cookies in your sprinkles, which should hopefully stick by then.
A lot of the time, I’ll leave the oven on, even after I’ve removed the cookies, so if the sprinkles don’t stick very well, I place the cookies on the back burner of the stove (which is usually warm when the oven is still on), in order to warm them up and make the powdered sugar on them sticky.
It can be a bit of an art form getting the cookies to the place where the sprinkles stick, but keep at it — it does work, I promise.
Of course, the sprinkles are optional, especially if you’re struggling with them. I’ve had bad days before and left the sprinkles off entirely. They taste just as yummy with only the powdered sugar.
And there you have it! Grandma Foulk’s Potato Chip Cookies!
Like I said earlier, you won’t be able to just eat one! The cookies are deliciously crumbly and almost seem to melt in your mouth..
Honestly, I could eat the entire plate all in one sitting!
You should be fine just covering the cookies in an air tight container or with plastic wrap (I prefer Press N Seal) and letting them sit on your counter, however, if you’re worried about them melting even further, you can always place them in the refrigerator.
Happy holiday baking!
UPDATE: After reading this post, grandma reminded me that she sometimes likes to put pecan pieces in her potato chip cookies. Personally, I prefer walnuts. In short, feel free to play around with additional ingredients and make it your own!
Bluntly Yours 