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Pioneer Woman Potato Chip Cookies

Pioneer Woman Potato Chip Cookies - recipe card
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These are buttery, tender shortbread-like cookies with a delicate crunch and a subtle salty kick from crushed potato chips. They are a nostalgic, sweet-and-savory treat perfect for holidays or an everyday cookie jar.

Ingredients

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  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (about 40g) plain kettle-cooked potato chips, crushed (crushed to coarse crumbs, not powder)
  • 1/2 cup (50g) powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl with a spatula as needed.
  3. Add the vanilla extract and beat on low speed for another 30 seconds until fully incorporated. The mixture should look smooth and silky.
  4. In a separate medium bowl, whisk the all-purpose flour until aerated. This lightens the flour and ensures a tender crumb.
  5. With the mixer on low speed, gradually add the flour to the butter-sugar mixture. Mix just until the flour is barely incorporated—you should see a few streaks of flour remaining. Overmixing will develop gluten and make the cookies tough.
  6. Gently fold in the crushed potato chips with a rubber spatula. Stir only a few times to distribute the chips evenly, leaving some visible chunks for texture. Be careful not to crush them further into dust.
  7. Use a 1-tablespoon cookie scoop or two spoons to portion the dough into 1-inch balls. Roll each ball gently between your palms until smooth.
  8. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. They will spread during baking, so give them room.
  9. Bake for 12-14 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers look set. The cookies will still be soft to the touch but will firm up as they cool.
  10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. They are delicate while warm—do not move them too soon.
  11. Use a thin spatula to transfer the cookies to a wire rack. Let them cool completely, about 10 more minutes, before dusting with powdered sugar if desired.
  12. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for 15 minutes before serving. To refresh crispness, reheat in a 300°F (150°C) oven for 3-4 minutes.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-chip-cookies-recipe/