I’m excited to have a guest in our kitchen today on SouthernPlate.com. Please welcome Tricia from Hodge Podge Mom as she shares her grandmother’s recipe for potato chip cookies! I can’t wait to make these – Thank you so much Tricia!
I just mix up those crushed chips, some flour, butter, vanilla, and sugar, bake them in the oven and you’ve got cookies!
I hope you’ll get to try these soon!
- 2 -1/2 oz almonds (Optional, I omit them)
- 1 cup butter, softened
- 1 cup sugar
- 2 tsp vanilla
- 1 cup crushed potato chips
- 3½ cups all purpose flour
- Grease cookie sheet(s).
- Cream together butter and sugar, then vanilla.
- Alternate adding in chips and flour.
- Add almonds last.
- The dough will have a dry consistency so you may have to squish it together some with your hands to form the cookies.
- Bake in 350 degree oven for 15-20 minutes.
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-Ralph Waldo Emerson
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Tricia was born and raised in Marietta, GA. She gave up life in the drive thru lane for the joy-filled road home. She homeschools five children from preschool to middle school. You can find her facing that daily dose of chaos at Hodgepodge. There she writes about practical schooling strategies and shares how she is saving bucks and her sanity with the frugal recipes of her Southern roots. Tricia is also known as Hodgepodgemom.
Oh, I bet these would be good with half of the cookie dipped in melted chocolate! TFS!!
Thanks Sonya! Mary – now that is a deliciously wonderful idea. I’m in the chocolate dipped club!
I add 1/2 to 1 cup chopped pecans
I have been making these cookies for several years ,but I used chopped pecans,really yummy that way
If I want to add pecans???? How much????
Teri – I’d say about as much as the almonds – 2 to 2 1/2 oz. But to your tastes! When I make them with almonds, I use the slivered kind. So, it would be best if they were chopped, I’d think. Lindsay at top might know better since she says she makes them with pecans.
I was so intrigued by this recipe and didn’t have the potato chips so had to go buy some and crush them because I couldn’t wait! I used whole almonds and chopped them and they are absolutely delicious! I am sure the sliced almonds would be easier to chop though. I want to try them with pecans too! I would guess chopped it would be about 1/3 cup maybe but the nuts add a wonderful taste to the cookie. Thanks so much for the recipe!
Anne – I am most impressed! I, like you, have often used fresh chips because I couldn’t wait. 🙂
These look interesting! I hate the bottom of the bag chips and usually put them on the top of a chicken casserole. I homeschooled 5 children all the way through and 4 of them got full scholarships to college so my time paid for itself and I got to spend all those years with my kids. 🙂
Oh Lana – come sit by me and let me learn from you, fellow homeschool mama! Great job! Glad I could help you find another use for your bottom of the bag chips.
Am back to say they are a Winner!!! and ask what kind of cookies were they as they were been eaten warm!hum… Now for what I did.. I do like almonds and had none so.. added 1/2t. almond extract, along with the 2t. vanilla.. great taste. in stead of having to “sqeeze” the dough I used my smallest scoop[about 1T. ] I then pressed it in it when I put it on the cookie sheet I then used a fork and pressed lightly.. did great and made a few over 4doz. cooked them17min.
Thanks again and I will make them again. and by the way No one guessed what kind they were!!!
Bettie – you are mighty talented to have already made them! Thank you for the cookie tips. The recipe does make a bunch! (And, yes, no one will ever guess they have potato chips in them – unless you tell. Which you must. Because they are so unique!)
Used to make these years ago…we all loved them! Thanks for reminding me that I need to make some NOW! So yummy and crunchy!