Gail’s Crazy-Good Potato Chip Cookies
One of the best cookie recipes ever, Gail’s Crazy-Good Potato Chip Cookies are the perfect blend of sweet and salty. Made with potato chips, these easy homemade cookies are sweet, buttery, and delicious with just the right amount of salt. If you think your family already has a favorite recipe for cookies, think again! Addicting (in a good way), this potato chip cookie recipe will fast become a family favorite.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 mins
- Yield: 6 dozen 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups salted butter (one pound, i.e., 4 sticks), softened to room temperature
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 cups crushed Lays Potato Chips
- 1 cup powdered (confectioner’s) sugar, for dusting over the tops of the cookies
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy (mixture will be thick).
- Add vanilla and mix it again.
- Next, add flour, one cup at a time, and mix well.
- Then, add potato chips and mix well.
- Scoop a teaspoonful of cookie dough into the palm of your hand, roll into a ball, and place on an ungreased cookie sheet.
- Repeat until you have a dozen cookies on the cookie sheet.
- Next, place some granulated sugar on a paper plate; wet the bottom of a flat-bottomed drinking glass with water, dip in the granulated sugar, then press one cookie with the bottom of the drinking glass to flatten.
- Dip glass in sugar again (no need to wet glass again after the first time); repeat until all cookies have been flattened (be sure to dunk glass in sugar for EACH cookie).
- Use your fingers to mold any strays back into the cookie shape.
- Bake for 8 to 12 minutes (depending on your oven); cookies will be pale in color, with slightly darker edges. They are very delicate with a lace-like quality. DO NOT over bake.
- Remove from oven and allow to cool for 2 minutes.
- Remove from cookie sheet and transfer to a cooling rack.
- Immediately dust the hot cookies with powdered sugar, about a teaspoon per cookie, and allow to cool completely.
Notes
(1) My recipe made 6 dozen cookies for me. If you make larger cookies, you’ll have less in number.
(2) These cookies are best when they are fresh from the oven. Each successive day, they become crumbly and don’t taste as delicious as when freshly made. Therefore, I don’t recommend that you double the recipe unless you are giving some away!
(3) Don’t over-bake the cookies. They are pale in color. You may think they aren’t done, but they are!
Find it online: https://tootsweet4two.com/gails-potato-chip-cookies/
