Potato Chip Shortbread are crazy sounding, but incredibly delicious! They melt in your mouth and are the perfect balance of sweet and salty!
Ok, I know these cookies sound strange. But stay with me here…
We all eat Potato Bread, right? These cookies are kinda-sorta like that. They don’t TASTE potato-y, they just have a unique texture! The finely crushed potato chips give them a light consistency with a hint of salty bits. They don’t taste like actual potato chips, they taste like cookies, with a little something special. They’re crunchy and soft all at the same time. They’re buttery and rich…salty and sweet. And I DEFINITELY recommend a healthy sprinkle of powdered sugar.
And to all you purists, yes I know these are a typical “shortbread”, but the taste and texture mimics all the things I love best about shortbread. And I thought, why not name something what it actually tastes like? Crazy, I know.
The dough is actually super simple to make with no chill-time necessary!
Start by finely crushing up potato chips. I used Lays Classic. My kiddo calls these a “last resort” chip. Ha! I have to agree.
We don’t skimp on butter here. These cookies, while unassuming in appearance, are pretty heavy hitters.
I used a medium cookie scoop and baked them on a parchment lined baking sheet…
They really do bake up like a dream…
And like I said, a healthy dose of powdered sugar is a must.
Let them cool if you have restraint.
I clearly don’t.
And quickly one cookie turns to two…then three…then…
Suddenly you’re staring at one lone cookie on the cookie sheet.
These cookies freeze beautifully as well.
No one will ever know there are potato chips involved here. I mean, unless you tell them. obviously.
- 1 1/2 cups butter (3 sticks), room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1 egg yolk
- 3 cups flour
- 1 1/2 cups finely crushed potato chips
- powdered sugar for dusting
- Preheat oven to 350°F
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on high for 5 minutes.
- Turn the mixer to medium and add in the vanilla and yolk and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour until incorporated and finally the potato chips.
- Using a medium (2 tablespoon sized) cookie scoop drop the dough onto the prepared sheet 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden.
store airtight for up to 3 days
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