Potato Chip Cookies

November 11, 2015
Photo by Linda Xiao
Author Notes

Before my grandmother passed away, she made each of her two children a typed recipe book with painstakingly-added cut-outs from magazines. It's one of my favorite possessions—and among all of the wonderful recipes in it, this one is without a doubt my favorite. (My mom gifted me a standing mixer which is pretty much just a Potato Chip Cookie-Making Machine.) Also, I used to hand-crush the potato chips as my grandmother did, and while this makes perfectly uneven potato bits, I've found that a food processor makes things about 10,000 times easier. —Leslie Stephens

  • Makes roughly 24 cookies
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 3/4 cup crushed classic Lay's potato chips
  • Confectioners' sugar, to top
In This Recipe
  1. Preheat the oven to 350° F. Using an electric beater, beat the butter until light and fluffy—a long time—for at least 10 minutes (this is where the made with love comes in). Then add sugar and beat well. Add vanilla, then gradually add in the flour. Add the crushed potato chips last and mix until just combined.
  2. Drop by the scant teaspoon onto cookie sheet about 2 inches apart. Bake until slightly brown. Sprinkle with confectioners' sugar while still warm (I find that using a sieve helps to do this evenly). Keep in an airtight container for 2 to 3 days (in fact, they taste better on the 2nd or 3rd day!).

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