Light And Crispy Potato Chip Cookies Recipes

CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

LIGHT AND CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time.
• Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid.
• With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix!
• Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well.
• Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target). Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color). These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet.
• Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.) till light and golden around the edges. Baking them till they're golden results in a crispier cookie.
• Cool on a cooling rack and enjoy!

POTATO CHIP COOKIES

Steps:

• Pre-heat your oven to 350 degrees F.
• Cream the butter and Splenda sugars.
• Add the eggs one at a time and blend well.
• Mix the baking soda with the flour and add a little at a time to the batter.
• Add the vanilla.
• Add the nuts, chocolate chips, toffee bits and potato chips and mix well.
• Drop the dough, about the size of a walnut, onto a greased cookie sheet.
• Bake 10 to 12 minutes (Just until they are a light brown, undercooked is better than over cooked.).

LAY'S POTATO CHIP COOKIES

Steps:

• Combine the first six ingredients and mix well.
• Sift together the flour and baking powder. Add to the potato chip mixture and mix well.
• Stir in the pecans.
• Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread.
• Bake at 375° for 10 to 15 minutes, or until lightly browned.
• Makes 5 dozen cookies.

POTATO CHIP COOKIES

Steps:

• Cream margarine, sugars, and eggs.
• Mix all other ingredients in order.
• Drop by teaspoons on greased cookie sheet.
• Bake at 350 for 10-12 minutes.

POTATO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.