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.
I’ve been making potato chip cookies for years. Everyone is always surprised at how delicious they are. I add butterscotch chips. I wish it would get cold here in California so I can get in the baking mood.
Tricia…yummo! I posted a reply in the “forum” part of SP site and then realized I probably should post here too. I just wanted to let you know something that you might not ever know or need, but I had creamed the sugar and the butter and went to get flour and had forgotten that my DD had used flour and only had 2 cups of flour. So I added it and prayed. After mixing it looked like cookie dough so I went with it. I used a medium cookie scoop and then dipped a juice glass in confectioner’s sugar to flatten them a bit (hubby won’t eat “ball like” cookies). They came out wonderful. I know you love your grandma’s recipe and probably would never make it any differently but I just wanted you to know my “screw up” and that it still worked in case you’re ever short on flour. I got 35 cookies. I was also a wonderin’ when I tasted the batter if you could use this as a topping for a fruit crisp and the sweet/salty thing would be an interesting addition. (Just a thought I’m going to try). Thank you so much for posting. I had no idea you could make cookes with potato chips and no one in my house (except me) will eat those crumbly things at the bottom of the bag. Now I have a better use for them.
Hugs, Tricia and thanks again.
Lorra – you will have one happy football team! Martha – I agree! Why not try some variations? Can’t go wrong with all that butter 🙂 Pat – I love it! Glad to help bust the secret for you. Martha – you just made me smile.
Made these all the times when my kids (4) were growing up. Now I am in my 70s and do not have anyone to cook them for so will take them to a luncheon soon.
My sister always makes these for Christmas and refuses to share her “secret” recipe. Wait til I tell her it’s not a secret any more!
~giggles~ She is going to be a little shocked I bet.
Think of all the different kind of flavored potato chips out there. You could make some awesome tasting cookies.!!!
I’ve been looking for something different, unique, to make for my sons football team, now I’ve found it (if they last long enough for me to deliver them lol)! TFS!
Would they be just as good with baked potato chips?
The cookie dough is rather crumbly with regular chips. So I think that the dough needs the oils from the regular chips. But, if you prefer the baked – it’s worth a try! You just might have to squish them together a little harder 🙂