Have you ever had potato chip cookies? It’s a great way to use up the potato chip crumbs at the bottom of the bag!
I’ve been making a big effort to use everything I buy these days and waste as little as possible, including crumbs.
Now, these potato chip cookies use up potato chip crumbs!
Cooking and baking with less waste is so 2020. 😉
To make these cookies, cream together butter, sugar and vanilla in a mixer.
Then add sifted flour, chopped pecans and potato chip crumbs. Mix well.
What kind of potato chips should I use?
Use classic thin potato chips in whatever brand is available or least expensive. But, if all you have are ridged chips, go for it. Just be sure to crush them up fine to break down the tougher texture.
Using a cookie scoop, drop the dough onto an ungreased baking sheet. The reason I use a cookie scoop is to ensure the cookies are all the same size and will bake evenly.
Then gently press down with the bottom of a glass dipped in sugar to flatten the cookies a bit.
Bake until the edges are starting to brown and the tops are just set. Remove to a cooling rack and let cool completely.
They have a delicious buttery shortbread-esque flavor but with a lighter texture. They’re oh, so yummy!
POTATO CHIP COOKIES
Pin these potato chip cookies to Pinterest!
Potato Chip Cookies
- 1 cup butter unsalted
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour sifted
- 1/2 cup crushed potato chips
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees.
- Beat butter, sugar and vanilla until fluffy. Add the remaining ingredients; mix well. Use a cookie scoop to drop dough onto ungreased cookie sheet in even amounts. Gently flatten with bottom of glass dipped in sugar.
- Bake for 10-12 minutes or until edges of cookies are starting to brown and tops are just set. Use a small spatula to transfer cookies to cooling rack. Let cool completely. Store in airtight container.