Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl using an electric mixer fitted with the paddle attachment, beat the softened butter and both sugars together on medium-high speed for about 2 minutes, until the mixture is light, fluffy, and pale in color.
- Add the egg yolk and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture on low speed. Mix just until no streaks of flour remain; do not overmix.
- Gently fold in the crushed potato chips using a spatula or your hands. The dough should be thick and studded with chip pieces.
- Scoop dough into 1.5-tablespoon portions (about the size of a walnut) and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading. Do not flatten them; they will spread naturally.
- Bake for 9-10 minutes, or until the edges are just barely golden but the centers still look slightly soft and puffy. They will firm up as they cool.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to set. Transfer to a wire rack to cool completely.
Nutrition
Notes
The trick is keeping the butter slightly cool so the chips don’t turn to mush before they hit the oven. I like to pulse them in the food processor for that perfect mix of chunky and sandy texture.
I serve these with a cold glass of milk or alongside evening coffee, and they disappear faster than any other treat. They’re simple, reliable, and always a hit when you need something sweet without the fuss.