Potato Chip Cookies – Vintage But Still Modern

There’s a new craze for salty, sweet foods in America, so it wasn’t surprising that the June/July issue of Cook’s Country Magazine featured a Potato Chip Cookie recipe. I knew this was a vintage-style recipe, and I was intrigued to try it.

Potato Chips themselves have a fascinating history going back to the 1850s in Saratoga Springs, New York.  The chip was created by accident by a resort chef trying to create thin, fried potatoes for a wealthy visitor. It’s a fun story, and you can read more about it here.

I could find no recipes in my cookbooks for potato chip cookies. According to the Foodtime Line Website, the earliest reference to the cookie was in 1946. By the 1960s, however, variations of the recipe proliferated. Like all recipes that promote a specific product, the recipes could be found in magazine ads, small recipe booklets created by the product producer, or on the product container such as a bag of chips. You can find a number of recipes on the Foodtime Line Website.

Cook’s Country came up with a great recipe that produced a cookie which was positively addicting. They used my favorite brand of Chip, Cape Cod 40% reduced fat. Here’s the recipe:

Ingredients for baking

 

  • 3/4 c. all purpose flour
  • 1 1/2 oz. potato chips crushed fine (1/2 cup)
  • 1/4 c. toasted and chopped pecans (I used walnuts as this was what I had on hand)
  • 1/4 tsp. salt
  • 8 tbs unsalted butter cut into 8 pieces, softened but still cold
  • 1/4 c. granulated sugar
  • 1/4 c. confectioner’s sugar
  • 1 large egg yolk
  •  1/2 tsp. vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.

Combine flour, potato chips, nuts, and salt in a bowl.

Crushing the potato chips in a baggie

Using a mixer fitted with a paddle, beat butter, granulated sugar and confectioner’s sugar on medium until pale and fluffy, about 3 minutes.

Add egg yolk and vanilla and beat until combined.

Add flour mixture in 3 additions.

Roll dough into 1 inch balls and space 3 inches apart on baking sheets.

Flatten dough balls to 1/4 inch thick with bottom of floured drinking glass.

Cookie balls ready to be flattened

Bake 1 sheet at a time until cookies are just set and lightly browned on bottom, 10-13 minutes. Rotate baking sheet once during backing time.

Let cool on sheets for 15 minutes.

These were fantastic and will quickly become a cookie you make year after year.

Baked cookies right out of the oven

 

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