These simple white chocolate chip potato chip cookies are savory with just a hint of sweetness.
Inspiration for this recipe
I’ve been making my potato chip clusters with white chocolate for years, and they’ve always been a favorite among friends and family. When I found a vintage, handwritten potato chip cookie recipe in my grandmother’s recipe box, I wondered what would happen if I fused her original recipe with the flavors from my potato chip clusters. The result was a bit more savory than my clusters recipe, but with the perfect hint of sweetness from the white chocolate.
How to make white chocolate potato chip cookies
Start by pouring some Wavy Lays potato chips into a gallon Ziploc bag. Crush the chips with a rolling pin until you have 2 cups, or 160 grams, of crushed potato chips.
Pour the crushed potato chips in a large mixing bowl.
Next, pour some walnuts into the ziploc bag you used to crush the chips. Crush the walnuts with a rolling pin until you have 1 cup, or 150 grams, of crushed walnuts.
Pour your crushed walnuts into the bowl with your crushed potato chips. Stir to combine.
Add the following to your potato chip and walnut mixture: 1 cup (200g) lard, 2 1/2 cups (310g) all purpose flour, 1 cup packed (230g) dark brown sugar, 1 cup (200g) granulated sugar, 2 eggs, 1 tsp (6g) salt, 1 tsp (3g) baking soda, 1 tsp (4g) pure vanilla extract, and 1 cup (215g) Ghirardelli white chocolate chips.
Knead the dough with your hands until it forms a cookie dough consistency.
Roll the dough into small round balls and place on an ungreased cookie sheet. These OXO cookie sheets are the best ones I’ve ever owned.
Bake your potato chip cookies at 350 degrees for 10 minutes.
Little Cooks Corner
This is a great recipe for little chefs of all ages. Crushing the potato chips and walnuts with a rolling pin is a perfect, fun activity for your sous chef in training. Little helpers of any age can mix and knead the cookie dough ingredients and place the formed cookies on a cookie sheet. More experienced little helpers can form the dough into small balls. Learn more about cooking with toddlers here.
Feedback
Did you like these white chocolate potato chip cookies? Let me know in the comments!
White Chocolate Potato Chip Cookies
These simple white chocolate chip potato chip cookies are savory with just a hint of sweetness. These unique cookies are sure to be a hit with your family or at your next potluck, gathering, or cookie exchange!
Ingredients
- 2 c crushed Wavy Lays potato chips (160 g)
- 1 c crushed walnuts (150 g)
- 1 c lard (200 g)
- 1 1/2 c all purpose flour (310 g)
- 1 c dark brown sugar, packed (230 g)
- 1 c granulated sugar (200 g)
- 2 large eggs
- 1 tsp salt (6 g)
- 1 tsp baking soda (3 g)
- 1 tsp pure vanilla extract (4 g)
- 1 c Ghirardelli white chocolate chips (215 g)
Instructions
- Pour some Wavy Lays potato chips into a gallon Ziploc bag. Crush the chips with a rolling pin until you have 2 cups, or 160 grams, of crushed potato chips. Pour the crushed potato chips into a large mixing bowl.
- Pour some walnuts into the ziploc bag you used to crush the chips. Crush the walnuts with a rolling pin until you have 1 cup, or 150 grams, of crushed walnuts.
- Pour your crushed walnuts into the bowl with your crushed potato chips. Stir to combine.
- Add the following to your potato chip and walnut mixture: 1 cup (200g) lard, 2 1/2 cups (310g) all purpose flour, 1 cup packed (230g) dark brown sugar, 1 cup (200g) granulated sugar, 2 eggs, 1 tsp (6g) salt, 1 tsp (3g) baking soda, 1 tsp (4g) pure vanilla extract, and 1 cup (215g) Ghirardelli white chocolate chips.
- Knead the dough with your hands until it forms a cookie dough consistency.
- Roll the dough into small round balls and place on an ungreased cookie sheet.
- Bake your potato chip cookies at 350 degrees for 10 minutes.
Notes
I recommend these OXO cookie sheets for cookie recipes. They're the best cookie sheets I've ever owned.
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