Potato Chip Cookies – 2 ways

Sleepover time for my friend’s birthday party! We even got matching pajamas for the event!

I was asked to make potato chip cookies as I had made them once before and they were a hit.  I came across another recipe, and wanted to see how they compared.  Potato chip cookie recipe showdown!

Check out the verdict at the end of the post!

Potato Chip Cookie Recipe #1

Adapted from here.

Yields 16 cookies.

Ingredients

1 cup salted butter, room temperature

1 cup icing sugar

1 egg yolk

1 teaspoon vanilla

1 ½ cup all purpose flour

Pinch of salt

½ cup chopped pecans

1/3 cup toffee bits

¾ cup crushed rippled potato chips

Directions

1. Beat butter and sugar until fluffy.

2. Beat in egg yolk and vanilla.

3. Mix in flour and salt just until combined.

4. Mix in pecans, toffee bits, and potato chips.

5. Scoop with an ice cream scoop and place on a tray.  Refrigerate overnight. (This is a standard procedure that I do with all my cookies to help with caramelization and flavor, but the original recipe didn’t call for this. Feel free to bake immediately.)

6. Preheat oven to 350 degrees F.  Bake for 12 minutes or until the edges brown a bit.  Cool on baking tray for a few minutes before transferring to a rack.

Cookies #1 after baking.

Cookies #2 after baking.

Potato Chip Cookie Recipe #2

Adapted from here.

Yields 24.

Ingredients

1 cup salted butter, room temperature

¾ cup packed brown sugar

¾ cup sugar

1 teaspoon vanilla

2 eggs

2 ¼ cup all purpose flour

1 teaspoon baking soda

Pinch of salt

4 cups coarsely crushed rippled potato chips, divided in half

½ cup pecans

1/3 cup toffee bits

Directions

1. Beat butter and sugar until fluffy.

2. Beat in vanilla and eggs.

3. Mix in flour, baking soda, and salt just until combined.

4. Mix in 2 cups of the potato chips, pecans, and toffee bits

5. Using an ice cream scoop, scoop dough and drop into a plate of the remaining chips. Roll around to coat.  Place on a tray and refrigerate overnight. (This is a standard procedure that I do with all my cookies to help with caramelization and flavor, but the original recipe didn’t call for this. Feel free to bake immediately.)

6. Preheat oven to 350 degrees F.  Bake for 13-14 minutes.  Cool on baking sheet for a few minutes before transferring to a rack.

Verdict: The first recipe made crumbly and crispy cookies, while the second recipe made cookies that were similar to a chocolate chip cookie – chewy with lots of caramelization.  Although they were both tasty, I preferred the first recipe because I liked the crumbly texture and the potato chip flavor came out better since there wasn’t any brown sugar to mask it.  The boyfriend liked them equally and when I asked him which one he preferred, he said “same-ish”.  One of girls liked the second recipe better.  I guess it depends on your preference!