Aunt Marges Potato Chip Cookies Recipes

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MY GRANDMOTHER'S POTATO CHIP COOKIES



My Grandmother's Potato Chip Cookies image

Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.

Provided by littlechef98

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 5

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

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
  • Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 16.1 g, Cholesterol 27.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 86 mg, Sugar 5.6 g

BUTTERY POTATO CHIP COOKIES



Buttery Potato Chip Cookies image

Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. -Rachel Roberts, Lemoore, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 cups crushed potato chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

POTATO CHIP COOKIES



Potato Chip Cookies image

These cookies have the perfect combination of salty and sweet! You can use any type of salted potato chips but I think Ruffles® are the best. This recipe proves that opposites really do attract!

Provided by CookieeMonster13

Categories     Desserts     Cookies

Time 20m

Yield 24

Number Of Ingredients 6

1 cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup crushed potato chips
½ cup chopped walnuts

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.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 14 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 17.7 mg, Sugar 4.3 g

AUNT MAGGIE'S JAM THUMBPRINT COOKIES



Aunt Maggie's Jam Thumbprint Cookies image

Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 54

Number Of Ingredients 5

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Steps:

  • Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
  • Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
  • Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

POTATO CHIP CHOCOLATE CHIP COOKIES



Potato Chip Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
  • Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

AUNT MARGE'S POTATO CHIP COOKIES



Aunt Marge's Potato Chip Cookies image

While I have checked each recipe that I have added to make certain that there wasn't one just like it, I guess it still surprises me a bit :) My Aunt Marge use to make these cookies year round. She had four daughters that were famous for throwing the bag of potato chips at each other, because whoever touched them last had to put them away. Needless to say, Aunt Marge found something to do with the crumbs that were once chips.

Provided by Tantric1

Categories     Drop Cookies

Time 25m

Yield 60 Cookies, 60 serving(s)

Number Of Ingredients 6

1 cup vegetable shortening
1 cup powdered sugar
1 1/2 cups flour
1 teaspoon vanilla
1 1/2 cups potato chips (crushed)
powdered sugar, for sprinkling

Steps:

  • Preheat oven to 350°F.
  • In large bowl cream together shortening and powdered sugar.
  • Stir in flour.
  • Beat in the vanilla.
  • Fold in Potato Chips.
  • Drop by spoonfuls 1 1/2 inches apart on UNgreased cookie sheet.
  • Bake for 15-18 minutes until lightly golden brown.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 49.6, Fat 3.5, SaturatedFat 1, Sodium 0.1, Carbohydrate 4.4, Fiber 0.1, Sugar 2, Protein 0.3

POTATO CHIP COOKIES



Potato Chip Cookies image

"A friend at work shared this wonderful recipe," pends Irene Carey of Hansville, Wisconsin. Potato chips give these buttery cookies a unique flavor. They're simple to make and so good."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
3/4 cup crushed ridged potato chips
1/2 cup ground pecans
1 teaspoon vanilla extract
2 cups all-purpose flour

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.

Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

POTATO CHIP-CHOCOLATE CHIP COOKIES



Potato Chip-Chocolate Chip Cookies image

A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 10

8 ounces/225 grams unsalted European-style cultured butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 (packed) cup/110 grams light brown sugar
1/4 cup/30 grams confectioners' sugar
2 cups/255 grams unbleached all-purpose flour
2 cups/190 grams finely crushed thin potato chips, such as Lay's Classic
1 cup/175 grams semisweet chocolate chips
1 large egg
A few pinches granulated sugar

Steps:

  • Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
  • On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
  • In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
  • Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

POTATO CHIP COOKIES ALA AUNT DEAN



Potato Chip Cookies ala Aunt Dean image

Another from my high school graduation present, a handwritten cookbook from my Aunt Margie Dean (aka Dean).

Provided by riffraff

Categories     Dessert

Time 25m

Yield 2 Dozen cookies

Number Of Ingredients 9

1 cup shortening or 1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups crushed potato chips
1 cup chopped nuts

Steps:

  • Mix first 4 ingredients till creamy.
  • Sift next 3 ingredients and add to the first mix.
  • Add chips and nuts to that mix.
  • Shape into small balls, press down on ungreased cookie sheet with a floured fork.
  • Bake at 325 for 10 minutes.

Nutrition Facts : Calories 2642.1, Fat 143.8, SaturatedFat 32.1, Cholesterol 211.5, Sodium 2365.7, Carbohydrate 320.2, Fiber 9.5, Sugar 209.6, Protein 31.1

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