Potato Chip Shortbread

Potato Chip Shortbread. LIghtly salty, perfectly sweet and melt in your mouth cookies!

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.

Crushed Potato Chips

We don’t skimp on butter here. These cookies, while unassuming in appearance, are pretty heavy hitters.

Potato Chip Cookie Dough

I used a medium cookie scoop and baked them on a parchment lined baking sheet…

Potato Chip Cookie Dough

They really do bake up like a dream…

Potato Chip Shortbread

And like I said, a healthy dose of powdered sugar is a must.

Potato Chip Shortbread. LIghtly salty, perfectly sweet and melt in your mouth cookies!

Let them cool if you have restraint.

I clearly don’t.

Potato Chip Shortbread. LIghtly salty, perfectly sweet and melt in your mouth cookies!

And quickly one cookie turns to two…then three…then…

Suddenly you’re staring at one lone cookie on the cookie sheet.

Potato Chip Shortbread. LIghtly salty, perfectly sweet and melt in your mouth cookies!

These cookies freeze beautifully as well.

No one will ever know there are potato chips involved here. I mean, unless you tell them. obviously.



Potato Chip Shortbread

  • Author: Cookies & Cups
  • Yield: 36 cookies 1x


  • 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


  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper and set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on high for 5 minutes.
  4. 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.
  5. Turn the mixer to low and add in the flour until incorporated and finally the potato chips.
  6. 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


23 Responses

  1. Lisa Hansen

    My mom made cookies similar to this back in the 80s & I’ve been on the search for a similar recipe! Thank you! I think I’ll make these for her birthday next week!

    Also, I received an email from Amazon saying there’s a set delivery date for your cookbook now. So excited!

  2. Danielle

    You know, I think I’ll try them, but I’ll skip the powdered sugar dusting…and dip them half in chocolate. I just can’t wait to get home and try!

    1. Teresa

      That’s a great idea on dipping in chocolate. Is there a special type of chocolate that I would need to purchase or would melting morsels work?

  3. Teresa

    These cookies were OUTSTANDING! I dipped half of the cookie in melted chocolate (melted with some Crisco shortening). Definitely a keeper of a recipe for sure!

  4. Kat Wong

    WOW!! I was surfing for new cookie inspirations and this is it!

    I like to freeze cookie dough so I can have cookies in a snap, do you think this dough freezes well?

    1. Shelly

      I have frozen these cookies after I have baked them many times and they’ve come out fantastically, but I imagine that the dough would freeze well too! I would scoop the dough into portions and flash freeze them, then store them in a big ziptop bag and place them on a baking sheet when ready to bake!

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  6. Laura

    I made these cookies and brought them to a friend’s house. They were a hit! We had a great time tasting the cookies and having them guess the “secret ingredient!” I

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