Potato Chip Cookies

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Potato Chip Cookies

By Jody Heller

Ingredients:
2 cups (4 sticks) butter, softened
1 cup sugar
3¼ cups all-purpose flour
1 teaspoon vanilla
1½ cups coarsely crushed potato chips
¼ cup confectioner’s sugar


Directions:
Preheat oven to 300 degrees.
In a large mixing bowl cream butter and sugar.  Slowly blend in flour and vanilla.  Add crushed potato chips and mix well.  Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet.  Using a fork, flatten each cookie slightly.  Bake 18-20 minutes, or until light brown around the edges.  Remove to wire rack to cool.  Sprinkle with confectioner’s sugar.

Yields:  6 doz.

Notes From the Paula Deen Test Kitchen:  When using a fork to press cookies on baking sheet dip the fork in flour first and the batter will not stick to the fork. These cookies were sinfully delicious and disappeared as fast as we could bake them.

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Reader Comments:

54321

Some of the lighter recipes sound very inviting, but it would be nice to know the all the facts on calories, fiber, sugar, and etc. Could you be able to add this to new recipes?

By Carolee Blatter on January 19, 2013

43211

You're right.... these are DELISH!!!! I followed the recipe exactly, but my cookies are flat, nothing like the photo. I also didn't get 6 dozen cookies... Next time I might try more flour... Any other ideas would be appreciated.

By Cheryl on June 30, 2012

My grandmother made these in West Monroe Louisiana when I was a little girl. This is the same recipe.They are great. I recently made them for my family and they were a huge hit. Especially with my Husband who Turned his nose up a the thought of “potpato chip cookies” and tried one when I left the room only to confess their tastiness later.

By Jennifer on October 16, 2010

I just made another batch of these yesterday. They’re so addictive! My boyfriend and I are hooked on these! Thank you

By Allie Deal on August 09, 2010

I am so glad to find this recipe again as I have missed placed mine. You made my day. Elaine

By Elaine on January 30, 2010

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