Salty and sweet go together perfectly in these quick and easy Potato Chip Cookies featuring your choice of nuts – and you guessed it – potato chips. This is a great recipe to have your children help put together as the addition of the potato chips will blow their minds!
Barbara adapted the recipe from another one of those great hometown cookbooks featuring recipes from the best home cooks. This time she used Mrs. Judy Geyer’s recipe from the Savory Samplings from Historic Madison, Indiana cookbook.
These cookies are a great way to use up the crumbs that are always at the bottom of the potato chip bag. Just dump the chips into your food processor or use your hands and just crush them right in the potato chip bag!
The other ingredient that makes these Potato Chip Cookies special is the nuts, but they are not required. If you don’t like nuts, just add an extra cup of crushed potato chips. Barbara uses chopped peanuts in her version.
Do not overmix the cookie batter and add butterscotch or chocolate chips for a fun mix in. These would be a great alternative to a normal chocolate chip cookie recipes. Salt and sweet go hand in hand.
The final product is a crispy cookie. If you don’t like a crispier cookie, reduce the cooking time to around 10 minutes.
Potato Chip Cookies
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2½ cups flour, sifted
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 cup nuts, chopped (your choice)
- 2 cups potato chips, crushed
- Pre-heat oven to 350.
- Using a mixer, cream shortening, white sugar and brown sugar until fluffy.
- Add the eggs and vanilla and beat well.
- Add the dry ingredients (flour and baking soda). Do not overmix.
- MIx in nuts and potato chips.
- Drop by rounded spoonfuls onto a greased baking sheet.
- Bake for 12 to 15 minutes for a crunchy cookie or 9 to 10 minutes for a softer cookie.
Linking up to Weekend Potluck #266. Check out all the great recipes.