Potato Chip Cookies

Yield: About three dozen 3″ cookies

Servings:

Author:

1950s 1950s housewife midcentury modern potato chip cookies vintage vintage cookies

🧂 Ingredients

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 each eggs, room temp
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups lightly crushed potato chips

If using a mixer, don’t crush too much beforehand. The mixer will do some crushing for you.
1 cup chopped nuts

I used peanuts, and recommend them!

1 In medium bowl, whisk together flour, baking soda, and salt. Set aside.
2 Using the paddle of a stand mixer, or the beaters of hand mixer, cream together
the butter, white sugar and brown sugar until light.
3 Add eggs to creamed mixture one at a time.
4 Add flour mix to creamed mixture. Mix thoroughly, but be careful not to overmix.
5 Add crushed potato chips & nuts (if using). Stir just until combined, being
cautious to not break up the chips too much.
6 Portion cookie dough into mounded domes, about 1” across. Freeze.
7 Once frozen, and you’re feeling ready to eat the cookies, preheat oven to 350
degrees, and line a baking sheet with parchment. Put frozen cookies on pan. And
these guys are going to spread quite a bit, so give them plenty of space.
8 Bake for 7 minutes, rotate, and bake 7 more minutes.If you like a crispier
cookie, leave in for a few more minutes.Let cookies cool on a wire rack before
eating. Enjoy!