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Potato Chip Bites

A friend at church gave me the recipe for these buttery, light and crisp cookies. It's never failed to bring me compliments.—Brenda Stone, Sterrett, Alabama
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min. + cooling
  • Makes
    about 3 dozen


  • 2 cups butter, softened
  • 1-1/4 cups sugar
  • 3 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2-1/3 cups crushed potato chips
  • 2 cups semisweet chocolate chips, optional
  • Additional crushed potato chips, optional


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and crushed chips; gradually beat into creamed mixture.
  • Divide dough in half; shape each into a 10-in.-long roll. Wrap and refrigerate 1 hour or until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. If desired, melt chocolate chips; dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. If desired, sprinkle with additional crushed potato chips.
    Freeze option: Place wrapped logs in freezer containers; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.
Nutrition Facts
1 cookie: 164 calories, 10g fat (6g sat. fat), 24mg cholesterol, 93mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 1g protein.

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