Grandma's Potato Chip Cookies Are The Sweet And Salty Treat You'll Crave Any Time Of The Day

I think everyone's grandma had a version of this amazing cookie recipe passed down through the family. Some contain a variety of add-ins, such as M&Ms, butterscotch chips, pecans, walnuts, or chocolate chips. Some have additional ingredients, such as brown sugar, baking soda, and eggs. Some say only use unsalted butter, but then add a teaspoon of salt back to the batter. Some coat the cookies with powdered sugar once they are taken out of the oven. No matter how the recipe is altered, one thing is clear: These. Cookies. Rock!

Chocolate potato chip cookies!Photo byI am baker

Making them is easy because they only use six basic ingredients. This recipe makes the greatest crunchy, salty, crispy sugar cookies with crumbs from your favorite potato chip bag! Despite what you may expect, these cookies are not as salty as they are crispy. Just like the famous saying, I bet you can't just eat one!

Why Potato Chip Cookies Will Be Your Favorite

• These cookies have the ideal balance of sweet and salty.
• It's super easy.
• The texture is addictively crispy.

Pro Tips

• You want the potato chips crushed, but not reduced to a powder, for the best-tasting potato chip cookies.
• I prefer to use potato chips that are ridged because they are cut thicker.
• You can use any kind of potato chip flavor you like. However, I love good ol' Classic Lays.
• Don't be afraid, however, to try salt and vinegar or barbecue-flavored chips.
• You can absolutely make this in advance and cook later.

These cookies are essentially sugar cookies with butter and potato chips on top.

DoughPhoto byI am baker

Ingredients

• Six cups of whole, uncrushed potato chips, your choice on the flavor (I use Lays Wavy) (6 cups)
• 1 1/2 sticks of unsalted butter
• Half a cup of sugar (1/2 cup)
• One teaspoon of vanilla
• One large egg
• One and three-fourths cups all-purpose flour (1 3/4 cups)

OPTIONAL

• Two cups of semi-sweet chips or chunks
• Powdered sugar for dusting hot cookies

Directions

The six cups of potato chips can be crushed by rolling them with a rolling pin inside a ziploc bag, or simply use your hands to crush them in their own bag. About two cups of crushed potato chips is what you should have at the end. Take out one cup to use for the batter, and one for the topping.

• Whip the butter on high speed in a mixer for two to three minutes.
• Next, add the sugar and vanilla, blending until creamy.
• Add the egg and continue to blend.
• Add the flour.
• Add the potato chips and chocolate chips to the batter and stir in by hand so they don't get further crushed.
• Cover and refrigerate for approximately one hour.
• Preheat to 350°F.
• Scoop 1 inch balls in your hands, arrange the balls on a baking sheet about 1 inch apart.
• Smoosh with your hand or a drinking glass to make the cookies about 1/4 inch thick on the tray.
• Sprinkle the remaining chips over the cookies and gently press them into the dough so they stick.
• Bake for approximately 12 minutes, or until the edges of the cookies begin to brown.
• If you want to, dust the hot cookies with powdered sugar.
• Cool on a rack.

Delicious!Photo byI am baker