Hamdi Saidani This Pioneer Woman Potato Chip Cookies recipe is a buttery and crunchy cookie, which uses butter and crushed potato chips. It’s the ultimate sweet and salty treat, ready in about 30 minutes.
Pioneer Woman Potato Chip Cookies Ingredients
- 2 cups butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 ½ cups crushed salted potato chips
How To Make Pioneer Woman Potato Chip Cookies
- Prep oven and pans: Preheat the oven to 350°F (175°C). Grease your baking sheets.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter, sugar, and vanilla together until the mixture is creamy and light.
- Add flour and chips: With the mixer on low, add the flour a little at a time until it is just incorporated. Gently fold in the crushed potato chips with a spatula.
- Scoop and bake: Drop the dough by spoonfuls onto the prepared baking sheets. Bake for about 15 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- What kind of potato chips are best? A classic, plain, salted potato chip is best. Use a sturdy, kettle-cooked or wavy chip as they will hold their shape and crunch better in the cookie dough.
- How do you crush the potato chips? For the best texture, don’t crush them into dust. Place the chips in a zip-top bag and gently crush them with a rolling pin or your hands to get a mix of small and slightly larger pieces.
- Can I add other mix-ins? Yes! A cup of chopped pecans or walnuts adds a wonderful nutty flavor that complements the sweet and salty profile. Semi-sweet chocolate chips are also a popular addition.
- Why did my cookies spread too much? This is often because the butter was too soft or melted. Using properly softened, room-temperature butter is key. If your kitchen is warm, you can chill the scooped dough on the baking sheets for 15-20 minutes before baking to help them hold their shape.
What To Serve With Potato Chip Cookies
These unique cookies are a perfect sweet and salty snack on their own. They are fantastic with a cold glass of milk, a hot cup of coffee, or used to make an unconventional ice cream sandwich with vanilla ice cream.
How To Store Potato Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Freeze: You can freeze the baked cookies or the raw dough. To freeze the dough, scoop it into balls, freeze them solid on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.
Potato Chip Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 170kcal
- Carbohydrates: 16g
- Protein: 2g
- Fat: 11g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use unsalted butter?
Yes, you can. If you use unsalted butter, just add about 1/4 teaspoon of salt to the flour mixture to ensure the cookie has that essential salty flavor to contrast the sugar.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough, cover it tightly, and refrigerate it for up to 3 days. Let it sit at room temperature for about 15 minutes to soften slightly before scooping and baking.
Why did my cookies turn out dry?
This is usually caused by having too much flour in the dough. When measuring flour, it’s best to spoon it into your measuring cup and then level it off, rather than scooping directly from the bag, which can compact the flour.
Try More Pioneer Woman Recipes:
- Pioneer Woman Candied Sweet Potatoes Recipe
- Pioneer Woman Crock Pot Scalloped Potatoes Recipe
- Pioneer Woman Hasselback Potatoes Recipe
Pioneer Woman Potato Chip Cookies Recipe
Description
A unique and delicious sweet and salty treat, these buttery shortbread-style cookies are loaded with crunchy, salty potato chip pieces.
Ingredients
Instructions
- Preheat oven to 350°F and grease baking sheets.
- In a large bowl, beat the softened butter, sugar, and vanilla until creamy.
- Gradually mix in the flour until just combined.
- Gently fold in the crushed potato chips.
- Drop dough by spoonfuls onto the baking sheets.
- Bake for 15 minutes, until the edges are golden.
- Cool on a wire rack.
Notes
- u003cliu003eUsing a sturdy, plain salted potato chip like a kettle-cooked or wavy variety will provide the best crunch.u003c/liu003eu003cliu003eDo not overmix the dough after adding the flour, as this can make the cookies tough.u003c/liu003eu003cliu003eFor the best texture, don’t crush the potato chips into a fine powder; leave some larger, crunchy pieces.u003c/liu003e
