cookie jar: potato chip cookies

Let’s start the year off right, shall we?

And I can’t imagine anything more “right” than potato chip cookies.

Simply put, these cookies are simply amazing. Literally.

Simple, because they contain only 5 easy ingredients (making them almost exactly like my beloved Grandma Fay’s butter cookies). Amazing, because the addition of the potato chips lends a subtle crunch and a hit of salt that takes these cookies next level.

If you have a bag of chips lying around you can probably crank these out right now – and stay tuned for what I make with the leftover chips!

Potato Chip Cookies
from Food52

2 sticks (16 tablespoons, or half-pound) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup crushed kettle chips (I used Lay’s Classic but Cape Cod would be perfect too)

confectioner’s sugar, for dusting the tops

Pre-heat oven to 350 – line a baking sheet with parchment paper.

Beat the butter and sugar till light and fluffy – add the vanilla and flour and beat again. Add the crushed potato chips and beat just till combined.

Scoop tablespoon-sized balls onto your prepared baking sheet, spacing about 2″ apart. Bake for 10 – 12 minutes, or till golden brown around the edges. Transfer to a wire rack, dust with confectioner’s sugar and cool. Store in an airtight container.[/recipe-card]

Check out my Pinterest board for more cookie love!

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