Potato Chip Cookies
Who doesn’t love potato chips? They give these buttery cookies from the kitchen of my talented friend Nancy Kistler a delicious salty crispness. Bet they become your favorite way to use up all those crumbs at the bottom of the potato chip bag! Thanks Nancy for sharing your recipe!
Potato Chip Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 2/3 cups all-purpose flour
1 teaspoon pure vanilla extract
3/4 cups crushed potato chips (classic style)
1 cup powdered sugar
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the flour and mix until well blended. Stir in the vanilla and chips.
Drop rounded tablespoons of the dough, spaced about 2 inches apart, onto the prepared baking sheets. Bake until lightly browned around the edges, about 12 to 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Place the powdered sugar in a shallow bowl and roll the cookies in the sugar to lightly coat. Store at room temperature, with waxed paper between the layers, in an airtight container.
Makes about 30 cookies.
Cooking Tip: Do not refrigerate or freeze the unbaked dough as the potato chips will become soggy.
From The Southern Pantry Cookbook by Jennifer Chandler.
Photo by the talented Justin Fox Burks. Food styling by Jennifer Chandler.
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Cook with Jennifer 
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