Potato Chip Cookies
Potato Chip Cookies are simple sweet cookies with a beautiful crunch from potato chips and walnuts to make them perfect. Make this potato chip cookie recipe for the holidays and it will be new favorite loved by all. This is a tried and true, heirloom holiday cookie and the best potato chip cookies recipe ever.
Potato chips in a cookie? YES. If you try one kind of-out-there cookie recipe in your life, Make This One.
Every Christmas season, the question I inevitably get first is “When are you going to make Potato Chip Cookies?”
Salty, crispy, sweet – potato chip cookies are so unexpectedly different in the BEST possible way. And they freeze really well too. This is an old old old family favorite recipe of ours and always has been.
What makes this Potato Chip Cookie recipe special?
My daughter’s grandmother, second generation from Italy, has been making these cookies every Christmas season for a long as anyone can remember.
And subsequently, I have been making this cookie recipe every year, about at least 20 years ever since I first learned that such a ridiculously good cookie recipe existed.
So this potato chip cookie recipe is special from that aspect…. because this is a long-loved, tried and true, proven time and time again recipe. Every December, everyone goes nuts for these simple potato chip cookies. My kids, everyone else’s kids, and the adults.
Case in point, and I received this from my son’s 3rd grade teacher and I quote…
“Thank you for making and sending in the potato chip cookies. They were delicious and popular. There were only 2 left and I am bringing them home for my husband to try. (It’s the only thing I’m bringing home!)“
The kids brought in traditional foods today to school for a holiday banquet. I rest my case.
One of the beauties of this potato chip cookie recipe is the simplicity of the ingredients. Simple, but yet the combination of salty-sweet is other-worldly amazingly good.
- Granulated sugar. Sugar is added to the dough but also used to coat the balls of cookie dough before baking.
- Unsalted butter. Ensure unsalted butter is used. This is a cooking rule for me 100% of the time anyway, but it is especially important in this recipe to get that perfect balance of salt and sweet.
- Egg yolk.
- Pure vanilla extract.
- All-purpose flour.
- Baking soda.
- Plain potato chips. I use Lays potato chips for this recipe.
More Christmas recipes
How to make Potato Chip Cookies
This potato chip cookies recipe is as easy to make as any standard recipe. Think peanut butter cookie level of effort, because peanut butter cookies get made into balls and then get little crisscross marks on top before baking too.
- Mix “wet” ingredients.
- Add dry ingredients.
- Form cookie dough into balls.
- Roll balls in sugar.
- Crisscross mark balls with a fork.
See it’s all standard stuff here. Nothing fancy.
More cookie recipes
- Tropical Thumbprint Cookies – A fun twist on thumbprint cookies with pineapple, macadamia nuts, and lime.
- Gingersnaps – My favorite gingersnaps recipes uses just the right amount of spice.
- Pumpkin Cannoli Cookie Cups – I used my Gingersnap recipe to make cookie cups! Then added an amazing pumpkin cannoli filling.
- White Chocolate-Dipped, Cherry Pecan Cookies – Dainty little cherry pecan shortbread cookies.
- Black Cherry Cup Christmas Cookies – Longtime family favorite recipe that is always a hit to share.
To crush the potato chips, put chips in a resealable bag, get most of the air out, seal, then crush away. I find this to be the quickest and least fussy way to get it done…. although, if I make several batches, I solicit my food processor.
These cookies freeze very well and I have had people comment that they even prefer to eat them directly from the freezer because they are so crispy. If desired, store in the freezer for up to a month.
^^^That being said above, because these cookies are crispy, they are on the delicate side. Take care in storing them so they do not break. I find storing them in 1 or 2 layers in a gallon resealable bag is best.
Yes, these cookies freeze very well and I’ve heard from people that prefer to eat them straight form the freezer. Store in a single later in a resealable freezer bag or stacked gently in a container with a tight-fitting lid for up to 2 months. These cookies can crumble, so take care in storing them so they don’t get pummeled in the freezer.
Potato Chip Cookies
- ¾ cup granulated sugar plus additional for coating the balls of cookie dough
- ¾ cup unsalted butter softened
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1-½ cup all-purpose flour
- ⅛ tsp baking soda
- ¾ cup finely chopped walnuts
- ¾ cup crushed plain potato chips
- Heat oven to 350°F.
- Combine the sugar, butter, egg yolk, and vanilla.
- To the above, add the flour, baking soda, walnuts, and potato chips. Combine to form the cookie dough.
- Form the dough into 1-in balls, and roll each in granulated sugar. Put the sugared cookie dough balls on a cookie sheet, spacing to allow for the cookies to flatten as they bake. Make crisscross marks with a fork.
- Bake at 350°F for 12-15 minutes until just barely golden around the edges. Transfer to a wire rack to cool completely. Yields approximately two dozen cookies.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.