Potato Chip Cookies

Excerpted from The Southern Pantry Cookbook by Jennifer Chandler
Photo by Justin Fox Burk | Food Styling by Jennifer Chandler


Fresh baked goods are a gift from the heart. Even the simplest of baked goods require love and attention to prepare. Wrapped up in a box with a little twine, these deliciously light and crispy cookies that look like bite-size snowballs make the perfect holiday treat. 



  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1 ⅔ cups all-purpose flour
  • 1 tsp. pure vanilla extract
  • ¾ cup crushed potato chips (classic style)
  • 1 cup powdered sugar



  • Preheat the oven to 325˚. Line two baking sheets with parchment paper.
  • In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the flour and mix until well blended. Stir in the vanilla and chips.
  • Drop rounded tablespoons of the dough, spaced about 2 inches apart, onto the prepared baking sheets. Bake until lightly browned around the edges, about 12 to 15 minutes.
  • Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • Place the powdered sugar in a shallow bowl and roll the cookies in the sugar to lightly coat. Store at room temperature, with waxed paper between the layers, in an airtight container.

Makes about 30 cookies.

Cooking Tip: Do not refrigerate or freeze the unbaked dough as the potato chips will become soggy.