You have to admit when you saw the title of this recipe you were intrigued. These cookies were a first for me, I had never heard of a cookie made with potato chips. So I got right to it and made them, pronto. The author says that they have been around for a long time, published on the back of some potato chip bags. None of them were very good in their opinion, but felt they had potential. They tried to design a new potato chip cookie that met their high standards.

Apparently, when using regular potato chips, the taste of oil was too prominent and turned the edges too dark. I used regular organic kettle baked potato chips and they looked and tasted pretty damn perfect. But feel free to use the reduced fat kind if you choose to. The authors recommend Cape Cod 40% Reduced Fat Potato Chips. 

I love these cookies. The potato chip taste does not overrun the cookie, in fact, there is a perfect amount of salt and sweet that keeps you reaching for “just one more”. When they are done baking, you will have super thin cookies with an outstanding crunch. These taste-bud teasing cookies are perfect to bring to any summer party, but you’re going to want them all for yourself. I promise they will not disappoint!

This recipe has been created by Sarah Wilson and Chris Dudley, courtesy of Cook’s Illustrated Magazine, one of my favorites. They test recipes so carefully, you can always be assured of a perfectly scrumptious outcome. It will make 24 cookies that all potato chips devotees will be thrilled to indulge in when their sweet tooth acts up. 

Ingredients for Potato Chip Cookies

3/4 cup all-purpose flour
1 1/2 ounces reduced-fat potato-chips, crushed fine, 91/2 cup 
1/4 cup pecans, toasted and chopped fine
1/4 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces, softened but still cool
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 large egg yolk
1/2 tsp. vanilla extract

Adjust oven rack to middle position and heat oven to 350°F.

Line 2 baking sheets with parchment paper.

Combine flour, potato chips, pecans and salt in bowl.

Using a stand mixer fitted with the paddle, beat butter, granulated sugar and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes.

Add egg yolk and vanilla and beat until combined.

Reduce speed to low and slowly add flour mixture in 3 additions.

Roll dough into 1-inch balls and space them 3 inches apart on prepared sheets.

Using a floured dry measuring cup, press each ball 1/4-inch thick.

Bake cookies, 1 sheet at a time, until just set and lightly browned on bottoms, 10 to 13 minutes, rotating sheet halfway through baking.

Let cookies cool completely on sheet, about 15 minutes, before serving.

Cookies can be stored in airtight container at room temperature for up to 2 days.

It’s that simple!