Potato Chip Cookies Recipe

Potato Chip Cookies Recipe
Potato chips aren’t just use for dips or as an accompaniment to sandwiches. They can be used as a topping for casseroles or even added to salads to make crunch. Once a bag is opened, they go stale quickly, so it’s always nice to find a way to use them up. When my kids were small, we used to make cookies from a classic cookbook, Cookies for Kids, and recently when I had lots of potato chips on hand, I remembered that that cookbook had a recipe for Potato Chip Cookies. My kids loved them back in the day, so recently I used my leftover potato chips in those cookies. They were as good as I remembered, and they were a perfect addition to the cookie jar because they stay fresh for a long time.
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These cookies are easy and taste good. In fact they only have 5 ingredients.

3 dozen cookies

1 cup butter
1/2 cup sugar
1/2 teaspoon vanilla

1 3/4 cups flour
1 cup crushed potato chips, (about 3 ounces)

Sugar

  1. Preheat oven to 350°.
  2. Cream the butter and sugar until light; add the vanilla and mix well.
  3. Pour in the flour and potato chips; mix well at low speed.
  4. Scoop tablespoon-size balls onto parchment or Silpat-lined baking sheets.
  5. Press the bottom of a glass on a cookie, dip in sugar, and press; repeat with the remaining cookies.
  6. Bake 12-15 minutes or until the edges start to brown.
  7. Remove from the oven and transfer to a cooling rack. Store in an airtight container.

Amount Per Serving
Calories 85 Calories from Fat 49
Percent Total Calories From: Fat 58% Protein 3% Carb. 39%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 56 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 4% Vitamin C 1% Calcium 0% Iron 1%





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Content copyright © 2022 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.