Potato Chip Cookies are simple sweet cookies with walnuts and a beautiful crunch from potato chips to make them perfect. Make this potato chip cookie recipe for the holidays and it will be new favorite loved by all.
This post was originally published April 2013 and updated in December 2019 for photos and content.
Potato chips in a cookie? YES. If you try one kinda-out-there 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 – so unexpectedly different in the best possible way. And they freeze great too. This is an old old old family favorite.
What makes Potato Chip Cookies special?
My daughter’s grandmother, second generation from Italy, has made 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 recipe is special from that aspect…. because this is a long-loved recipe. Every December, every one does nuts for these simple potato chip cookies with walnuts. My kids, everyone else’s kids, and the adults.
Case in point, and I received this TODAY as I type, 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.
Steps to make Potato Chip Cookies
This cookie recipe is as easy to make as any standard recipe. Think peanut butter cookie level of effort, because peanut butter cookies get criss-cross marks 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.
- Put these cookies with walnuts in a ziploc 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 well! They are even great to eat straight from the freezer because they are so crispy.
- ^^^That being said above, because these cookies are crispy, they are on the delicate side. Take care in storing them so they don’t break. Storing them in 1 or 2 layers in a gallon ziploc bag is best.
Here are 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.
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Potato Chip Cookies
Potato Chip Cookies are simple sweet cookies with walnuts and a beautiful salty crunch from potato chips to make them perfect.
- 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 350F.
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 12-15 minutes until just barely browned around the edges. Transfer to a wire rack to cool completely. Yields approximately two dozen cookies.
Calorie estimation is approximate and per cookie.
These cookies can be stored in a gallon ziploc bag (1 or 2 layers) or in an air tight container for up to 5 days. Alternatively, they can be stored in a freezer for a month.