Potato Chip Cookies

Hope everyone had a great thanksgiving. Over here I am still enjoying the leftover pumpkin pie.

Growing up my mom would start baking cookies immediately after Thanksgiving and by Christmas we would have dozens and dozens of cookies. This year I decided that here at Sam’s Dish we are going to call the the weeks between Thanksgiving and Christmas, Sam’s Christmas Treats! Starting today and each Monday until Christmas, I will be sharing a new recipe with you for treats that would be perfect on your Christmas cookie tray. Some of them will be family favorites that I grew up enjoying and others will be new recipes that I’ve tried and loved. Make sure you have lots of butter on hand and join me for Sam’s Christmas Treats!

Today I’m sharing with you one of my childhood favorites. These Potato Chip Cookies are made with actual crushed potato chips. It starts with creaming butter and sugar. Adding, some vanilla, crushed potato chips, and flour. Make sure you use unsalted butter for these cookies because the potato chips are salty. Then to set these cookies over the top, you dust them with powdered sugar once they are cooled. And if you like to live dangerously, give them a second dusting of powdered sugar.

These cookies are light and delicate with an unexpected crunch.

What’s your favorite cookie to bake for Christmas? Leave it in the comments below.

Yield: 32 cookies

Ingredients:

1 cup unsalted butter, softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon vanilla
3/4 cups potato chips, coarsely crushed
1/4 cup powdered sugar

Directions:

Preheat oven to 300.
In a large mixing bowl, cream butter and sugar until fluffy. Mix in vanilla and then slowly blend in flour. Add crushed potato chips and mix well.
Drop by rounded teaspoon onto a cookie sheet. Using the back of a spoon to lightly flatten each cookie.
Bake for 17-19 minutes, or until light brown around the edges.
Remove cookies to a wire rack and allow to cool completely. Dust with powdered sugar.

My mom got this recipe from one of our childhood Sunday school teachers and I later rediscovered the recipe from Paula Deen.