The Easy Retro Cookie I’m Making for Christmas This Year

When a craving for cookies strikes in my house, I want a treat that’s easy to make with simple staples I have on hand. Using just five ingredients, these potato chip cookies fit the bill.

The inspiration for most vintage recipes is to make use of what’s already in your kitchen. This recipe does just that. First, it combines salted butter, sugar, flour, and vanilla to make a buttery cookie. The secret ingredient to round things out? Lightly crushed potato chips.

The result is a cookie with a slightly crisp, crunchy exterior and a soft, flavorful interior. The chips add a flaky, layered texture while bringing in just a touch of salt so the cookies are well-balanced and not too sweet. I love them as-is, but there’s plenty of room to spruce them up with other toppings such as sprinkles or a drizzle of melted chocolate.

Add these unique cookies to your holiday cookie box or simply enjoy them dunked in a glass of milk or with a mug of hot chocolate.

The Best Chips for Potato Chip Cookies

Ruffles Original potato chips are my go-to favorite for snacking and for baking these cookies. I love the texture that the ridges add and that they have plenty of salt. While Ruffles are my first pick, you could swap them out with salted kettle chips. Keep in mind that a thinner potato chip such as Lay’s won’t bring the same crunch to these cookies. 

Tips and Tricks for Making These Cookies

• Don’t crush the chips too much. Crushed chips are important to achieve the proper texture, but don’t crush them up too finely. Break up the potato chips into about 1-inch pieces before mixing them into the cookie dough.
• Parchment is a must. The base of this cookie recipe is plenty of glorious butter. To prevent that butter from melting too quickly while baking and to keep the structure of the cookies intact, line your baking sheet with parchment paper. 
• Go for even more salt. These cookies are a play on sweet and salty. Salted butter lends excellent flavor, but you can certainly add a bit more salt if you like. For salt lovers, add 1/2 teaspoon to the dough or sprinkle flaked sea salt on top.
• Add chocolate. Milk chocolate and potato chips are an incredible pairing. Once the cookies are baked and cooled, consider drizzling the tops or dipping them in melted chocolate to elevate the look and flavor.

Preheat the oven to 350°F.

Position baking racks in the top 3rd and middle of the oven. Line 2 large baking sheets with parchment paper.

Cream the butter and sugar:

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the vanilla extract. Using a rubber spatula, scrape down the sides and bottom of the bowl.

Add the flour and chips:

On medium-low speed, mix in the flour until a crumbly dough forms, about 3 minutes. Mix in most of the potato chips until just combined, reserving 1/4 cup for topping.

Chill the dough in the fridge for 10 minutes.

Portion and top the cookies:

Using a medium cookie scoop (about 2 tablespoons), portion out the dough. Place on each of the parchment-lined baking sheets, spacing the cookies about 2 inches apart. Crush the reserved potato chips into small pieces in your hands and lightly press on top.

Bake:

Bake the cookies until the bottom edges are light golden brown, swapping and rotating the pans between the racks midway through, 15 to 17 minutes. Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Dust the tops with powdered sugar, if desired, and let cool completely before serving.

Store the cookies in an airtight container for up to 3 days.

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