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.

Potato Chip Shortbread Cookies | Future Expat

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.

Potato Chip Shortbread Cookies | Future Expat

It’sĀ 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.

Potato Chip Shortbread Cookies | Future ExpatPotato Chip Shortbread Cookies | Future Expat

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.

Potato Chip Shortbread Cookies | Future Expat


  • 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


  1. Cream together the butter and sugar using an electric mixer, then add the remaining ingredients. Mix well.
  2. Drop teaspoonfuls of batter on a greased cookie sheet. You can place them pretty close together, these cookies don’t spread much at all.
  3. Bake 15 minutes at 350 degrees. Let cool a bit on the cookie sheet before removing to a wire rack to fully cool.
  4. Roll in powdered sugar or cinnamon, if desired, when cool.

Potato Chip Shortbread Cookies | Future Expat

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2 Responses

  1. Nif says:

    I’m wondering if there’s an ingredient missing. I made this recipe as listed and because there was no liquid, it was pretty much just powder. I kept adding milk to bind everything.

    • Karen Goodman says:

      I’ve found the butter to be enough to bind everything in the past. It is supposed to be a dry batter but should hold together enough to combine without any milk. I just doublechecked and found the original recipe card I’ve always used, and no typo on the ingredients. Maybe your butter wasn’t soft enough so it didn’t absorb well. I usually microwave a hard stick until it is soft, but not melted. 5-10 seconds at a time until it is right.

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