Potato Chip Cookies are a sweet ‘n’ salty combination of my two favorite snacks: cookies and potato chips. They’re incredibly easy to make in one bowl. And you’ll have them in and out of the oven in under 30 minutes.
Mix butter, shortening (Crisco) and sugar in a large mixing bowl until well combined.
Add vanilla, flour and crushed potato chips. Mix just until combined.
Drop by 1-2 tablespoons on a cookie sheet. Bake in a 350 degree oven for 13-15 minutes, until golden brown on bottom and white on top. When cool, sprinkle with powdered sugar.
Notes
Be sure to measure the potato chips after crushing. You don't want them to be fine crumbs.
To make more uniform, and look smooth, roll into a ball and press top with thumb before baking.
Storage: Keep cookies in an airtight container at room temperature for up to one week.
We prefer to use a combination of the butter and shortening for a buttery cookie that has a soft middle and crunchy exterior. You can use all butter, if you prefer, but the texture will be slightly different.