If the name Sweet and Salty Potato Chip Cookies sounds bizarre, I totally understand. It’s like I named the recipe during a drunken game of Mad Libs. Despite their odd combination of ingredients, they are really good. The potato chips give them an interesting crunch.
It actually all started with my new book club. Our first book was The Hideaway by Lauren Denton. I thought it would be fun to bake something for our club meeting that was mentioned in the story, so I read the book with that idea in mind. It was a treasure hunt of sorts. During my reading, Potato Chip Cookies were mentioned. I was intrigued and searched for a recipe. With a few minor changes, I used a recipe for potato chip shortbread by Cookies and Cups.
The potato chips are the only surprising twist to this plot. The rest are typical cookie ingredients: butter (yes, 3 sticks), flour, sugar, egg, vanilla, and some extra confectioners sugar for sprinkling after they are baked.
I wanted the potato chips to be somewhat coarse so the salty texture would be discernible in the cookies. I placed the potato chips in a ziplock bag and crushed them with a rolling pin. You could also use a mallet or a few quick pulses in a food processor.
In a mixing bowl, cream the butter and sugar together on high for 2 minutes.
Turn down to medium and add the egg and vanilla. Beat for about 1 minute. Add flour and beat on low just until blended, then add the potato chips last, and beat very briefly until incorporated. You could also stir the potato chips in by hand to help maintain their crunchy integrity.
Scoop the dough onto a parchment-lined cookie sheet and bake at 350° for about 10 minutes, or until slightly browned around the edges. I used a medium-sized scoop that holds about 2 tablespoons.
Slide the cookies and parchment onto a cooling rack and sprinkle with confectioners sugar. They are best if eaten within 24 hours.
It was a surprise for my fellow bibliophiles. We snacked on them while we discussed our insights and gleanings.
I highly recommend these fun cookies. They are easy to make and I found the fusion of flavor to be delightful. The shocked reaction of the recipients is also pretty entertaining.
- 3 sticks butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1 egg
- 3 cups flour
- 1½ cups crushed potato chips
- powdered sugar for sprinkling
- Place potato chips in a ziplock bag. Crush with a rolling pin. Set aside.
- Cream butter and sugar together with an electric mixer on high for 2 minutes.
- Add egg and vanilla and beat on medium for 1 minute.
- Add flour and beat on low just until blended.
- Stir in crushed potato chips. Mix on low or by hand just until incorporated.
- Scoop dough with a medium scoop onto a parchment-lined cookie sheet.
- Bake at 350° for about 10 minutes, or until edges are golden brown.
- Cool on rack.
- These cookies are best if eaten within 24 hours.