Potato Chip Cookies – A Beautiful Mess

Oh yes, you read that right. Here are the potato chip cookies! I’m not sure about the origin of the potato crackers, but I think they’re like a country cooking.

I come from the land of many people Cracker Barrel … If you know, you know. But if you’ve never had a chip cookie before, you’re in for a delicious meal!

Potato crackers taste salty and sweet and give me a rustic feel shortbread. Some cookies are meant to be eaten with milk (or even soaked in milk). And these definitely fall into that category.

Potato biscuit ingredients:

• All-Purpose Flour
• Soft butter
• Granular white sugar
• Brown sugar
• Mashed potato
• Vanilla essential oil

I’ve seen potato chip cookies made with some variation, like adding a bit of chopped chocolate or peanut butter friesOr sprinkle powdered sugar on top before baking.

Personally, I like them simple, but try a variation if you’re feeling it.

You can note in the recipe below that these (again, like shortbread) are leaven-free. No baking powder or eggs — just lots of butter and chips.

These potato chip cookies won’t expand or rise as much as they bake, so you’ll want to shape them a bit so the middle doesn’t get mushy (unless you want to, then do so).

What kind of chip should I use?

You can use classic, ruffled hairor kettle French fries. Just make sure they are pure and unflavored. I’m experimenting, but the BBQ chip cookies don’t sound good to me! Haha. Happy baking. so so. Emma

Do you like cookies? For mine Soft & chewy Snickerdoodles (no tartar) an attempt!