Potato Chip Cookies
Now the name was enough to make me sceptical but fans on the Your Everyday Heirlooms Facebook page assured me they are amazing!
They were not wrong! A perfect mix of sweet and salty. One of my favorite combinations.
We did have a bit of a discussion on weather to use butter, like the ingredients say, or shortening, like the directions say. In the end my sister in law settled the argument saying that Grandma used shortening. It was her recipe so that’s what I used.
Next time I might experiment with butter. As well as a slightly shorter bake time. I baked mine for 12 minutes and they were pretty crispy. I will try 10 and see how that goes.
As usual I skipped the nuts. I also want to try other kinds of potato chips. When crushing the chips I made sure to leave some larger pieces.
Potato Chip Cookies: Recipe
- 1/2 C butter
- 1/2 C brown sugar
- 1/2 C white sugar
- 1 egg
- 1 C sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1/2 C chopped nuts
- 1/2 C crushed potato chips (Pringles)
Cream shortening, add sugar until fluffy, add egg and vanilla. Beat well. Add flour, salt, and baking soda. Stir until mixed. Stir in potato chips and nuts. Drop by teaspoon on ungreased cookie sheet.
Bake 10-15 minutes at 350.
I covered my cookies sheet with parchment paper.
What I didn’t feed to the teenagers I sent with my hubby to work. People were surprised about potato chips in cookies but loved them!