Potato Chip Shortbread Cookies
The first time I ate these cookies, I was blown away that cookies with potato chips in them could taste this good. The cookies remind me of the powdered sugar ball cookies my Grandma used to make for Channukah.
The recipe is one I clipped from a local newspaper about 25 years ago. It’s fabulous and is always a hit with people who like cookies that aren’t overly sweet.
I’ve never tried rolling them in powdered sugar or cinnamon the way the recipe says they can be served, but would love to hear how it goes if you give it a try.
It’s also really fun to try to get people to guess the mystery ingredient. They never guess potato chips!
Potato Chip Shortbread Cookies:
Be sure to use salted plain potato chips. There is no added salt in this recipe, so salt-free potato chips wouldn’t work very well. Any brand will do.
As you can see, I fill a small ziplock with potato chips and use a rolling pin to crush them. I then pour the potato chips into my measuring cup. If I need more chips, I crush some more until I have enough.
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup crushed plain potato chips (measure after crushing the chips)
- 1/2 cup chopped pecans or walnuts
- 2 cups flour
- 1 tsp vanilla
- Cream together the butter and sugar using an electric mixer, then add the remaining ingredients. Mix well.
- Drop teaspoonfuls of batter on a greased cookie sheet. You can place them pretty close together, these cookies don’t spread much at all.
- Bake 15 minutes at 350 degrees. Let cool a bit on the cookie sheet before removing to a wire rack to fully cool.
- Roll in powdered sugar or cinnamon, if desired, when cool.
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