Potato Chip Cookies

IMG_6077One of my most treasured cookie cookbooks is from The Women’s Guild of St. Mark’s Lutheran Church, in St. Charles, Illinois. The church is right next to the library where I work. The book is a treasure trove of the best recipes from the church ladies, and if there is anything I know, it’s that church ladies know their cookies. They don’t have time for fiddly things, and know a good cookie when they taste it. So today I tried Potato Chip Cookies, contributed by four ladies, and it’s a big, big winner. These cookies are melt-in-your mouth tender, but are easy to make and economical. And, they have that wonderful sweet, salty, buttery flavor that is so popular right now.

Potato Chip Cookies

Bottom of cookie should be golden brown.

2 sticks butter, softened
1 cup Crisco shortening
1 cup sugar
2 teaspoons vanilla
3-1/2 cups flour
1 cup crushed potato chips

confectioners sugar

Line a baking sheet with parchment paper. (Sheet can be left ungreased if you don’t use the parchment paper.) Preheat oven to 350 degrees. Cream softened butter and shortening along with sugar until fluffy. Add vanilla, then flour and beat in. Then add crushed potato chips. Drop by teaspoonfuls, or use a small cookie scoop (which is about a tablespoon), spacing about two inches apart. Bake for about 15 minutes, or until cookie bottoms are a deep golden brown. Allow cookies to set for a moment when you take them out of the oven–they are tender. Place on cookie rack (I use a piece of clean newspaper for cooling cookies) and allow to cool. Sift confectioners sugar over all.

Baking notes: Some recipes for Potato Chip Cookies call for all butter, but I placed my money with the church ladies and used half Crisco. I have to say, the cookies really do melt in your mouth. If you do use all butter, the cookies may spread out more and be thinner. Other recipes specify a 375 degree oven temperature, but 350 degrees works perfectly. Some add in more potato chips, so go for it! I used Classic Lay’s Potato Chips. You could dip half of each cookie in melted chocolate, and then dip the chocolate end into more crushed chips. Or, you could make these cookies small–teaspoon size–and sandwich together with melted chocolate. Maybe I should stop now!

I used the small cookie scoop, and the recipe yielded 43 cookies.



In the Garden

Not much going on in my garden, except when you look close. Goldfinches, sparrows and chickadees are up to the  usual drama. I am trying to borrow their state of being, which is to be in the moment, and to be happy with just being a bird (or in my case, just a human).

This young sparrow has that look of wearing feather diapers that so many young birds display, and that’s so sweet. And the chickadee is just doing his thing.


Never realized that the petals of this campanula were feathery.


Goldfinches and a daylily. Both goldfinches are playing peekaboo! Peace to you. Fran


2 thoughts on “Potato Chip Cookies

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