The Southern Pantry Cookbook Giveaway

Potato Chip Cookies
Yields 30
Write a review
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 1/2 cup sugar
  3. 1 2/3 cups all-purpose flour
  4. 1 teaspoon vanilla extract
  5. 3/4 cups crushed potato chips (classic style)
  6. 1 cup confectioners’ sugar
  1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In the bowl of a mixer, beat the butter and sugar until light and fluffy. Add the flour, and mix until well blended. Stir in the vanilla and potato chips.
  3. Drop rounded tablespoons of the dough, spaced about 2 inches apart, onto the prepared baking sheets. Bake until lightly browned around the edges, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  4. Place the confectioners’ sugar in a shallow bowl, and roll the cookies in the sugar to lightly coat. Store at room temperature, with waxed paper between the layers, in an airtight container.
  1. Cooking Tips: Do not refrigerate or freeze the unbaked dough as the potato chips will become soggy. You can also sift the confectioners’ sugar over the top of the cookies.
Southern Lady Magazine