Description
Delight in the unique twist on traditional sugar cookies with these Potato Chip Cookies. Soft sugar cookies are studded with crunchy, salted ruffled potato chips, adding an unexpected salty crunch to every bite. Perfectly balanced with sweet brown and granulated sugars, and flavored with vanilla, these cookies are a fun and flavorful treat.
Ingredients
Scale
Cookie Dough
- 2 sticks unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Mix-in
- 3 1/2 ounces ruffled salted potato chips (about 4 cups)
Instructions
- Prepare the Butter and Potato Chips: Place the 2 sticks of unsalted butter in the bowl of a stand mixer or a large bowl if using a hand mixer, allowing it to soften to room temperature while you prepare the potato chips. Place the 3 1/2 ounces of ruffled salted potato chips in a large zip-top bag, press out the excess air, seal it, and gently crush the chips with a rolling pin or bottom of a pan until pieces are no larger than 1/2-inch, yielding about 1 1/2 cups.
- Preheat the Oven: Position two oven racks to divide the oven into thirds and preheat to 375ºF. Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning.
- Cream Butter and Sugars: Add the 1/2 cup packed light brown sugar and 1/2 cup granulated sugar to the softened butter. Using the paddle attachment on medium speed, beat the mixture for 3 to 4 minutes until it lightens in color and becomes fluffy.
- Mix Wet Ingredients: Add 1 large egg, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt to the creamed butter and sugars. Beat on medium speed for 30 seconds to 1 minute until everything is well combined. Scrape down the bowl and paddle to ensure uniform mixing.
- Add Flour: Gradually add 2 cups of all-purpose flour and beat on the lowest speed until almost combined, approximately 30 seconds.
- Incorporate Potato Chips: Fold in the crushed potato chips by hand using a spatula until just combined, ensuring no streaks of flour remain. The dough will be thick and sticky.
- Portion the Dough: Drop level tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Aim for about 15 cookies per sheet; there is no need to roll the dough into balls.
- Bake the Cookies: Bake for 8 minutes, then rotate the baking sheets front to back and swap their positions between the racks. Continue baking for an additional 4 to 5 minutes, or until the bottoms and edges turn light golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes after removing them from the oven. Then transfer the cookies to a wire rack to cool completely.
- Bake Remaining Dough: Bake the remaining dough on cooled baking sheets, reusing the parchment paper or silicone mats for subsequent batches.
Notes
- Soft sugar cookies are uniquely enhanced with salted ruffled potato chips for a delightful sweet and salty flavor.
- Crushing the potato chips to pieces no larger than 1/2-inch ensures even distribution without overwhelming the cookie texture.
- No need to roll the dough into balls; dropping level tablespoons keeps the process simple and gives a rustic cookie shape.
- Rotating baking sheets mid-bake promotes even cooking and consistent browning.
- Using parchment paper helps achieve lighter cookie bottoms compared to silicone mats.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 13.1g
- Sodium: 133mg
- Fat: 16.2g
- Saturated Fat: 7.8g
- Unsaturated Fat: 0.0g
- Trans Fat: 0g
- Carbohydrates: 31.7g
- Fiber: 0.8g
- Protein: 2.9g
- Cholesterol: 0mg
