Potato Chip Cookies Recipe
Leftover potato chips (plain variety only, please!) make a crisp and crunchy cookie that's slightly salty. You'll need about 1-¼ cups of chips to make the fine crumbs.
COST PER SERVING ► 9¢
YIELDS ► 36 cookies
- ⅔ cup finely crushed plain, salted potato chips
- ½ cup butter, softened
- ¼ cup margarine
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup powdered sugar
- 1½ teaspoons vanilla
- 1¾ cups all-purpose flour
- ½ cup semisweet chocolate chips, chopped
Preheat the oven to 350°F. Make sure that potato chips are crushed very fine.
In large bowl, combine butter, margarine, sugar, brown sugar, and powdered sugar and beat until smooth.
Add vanilla and mix well.
Stir in flour, then work in potato chip crumbs and chopped chocolate chips.
Press dough into 1″ balls and place on ungreased cookie sheets.
Dip the bottom of a drinking glass in granulated sugar and press down on cookies to flatten to ¼″ thickness.
Bake for 8–12 minutes or until cookies are light golden brown around the edges and on the bottom.
Cool on pans for 3 minutes, then remove to wire racks to cool.
