Potato Chip Bites Recipe
Potato Chip Bites Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: Spicy Appetizers
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 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 (12 ounces) semisweet chocolate chips, optional
  • Additional crushed potato chips, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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 in plastic; 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 a resealable plastic freezer bag; 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.
Yield: about 3 dozen
Originally published as Potato Chip Bites in Cookies & Candies Bookazine 2016

  • 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 (12 ounces) semisweet chocolate chips, optional
  • Additional crushed potato chips, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and crushed chips; gradually beat into creamed mixture.
  2. Divide dough in half; shape each into a 10-in.-long roll. Wrap in plastic; refrigerate 1 hour or until firm.
  3. 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 a resealable plastic freezer bag; 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.
    Yield: about 3 dozen
Originally published as Potato Chip Bites in Cookies & Candies Bookazine 2016

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