Big Kids Have Better Toys ✤ Potato Chip Cookies

Potato Chip Cookies | © Life Through the Kitchen

I’m going to be upfront about it: these cookies have absolutely no redeeming nutritional value (except for some walnuts), but they’re sure tasty and fun to make. And while sometimes it’s a good idea to be all health-food sincere and well-intentioned in our cookie making, using whole wheat flour, fruit and nuts, cutting back on the sugar, sneaking in lentils and ground flax, and other tricks of the cram-in-the-nutrients trade, sometimes we just want a not particularly good for you, downright treat of a biscuit. So, I won’t apologize for the fact this recipe includes not just lots of butter and sugar, but also potato chips.

Yes, potato chips. It’s hard to make a potato chip cookie without them.

And remember I said they’re fun to make? Not only is it an easy-peasy dough, but you get to crush up potato chips. I pulverized mine in my palms, which made me feel tough. Grrrrr. Then you get to roll that batter into little balls and shape them into discs. And then you get to smush them down! There’s lots of playing with sugar involved, too.

Potato Chip Cookies | © Life Through the Kitchen

Now, when I was a kid, the smushing was done with a water glass that had a patterned bottom. It was satisfying and effective, but now that I’m a big kid I have better toys. Like these cast aluminum Heirloom Cookie Stamps from Nordic Ware. What fun to have three different patterns (waffle, shell and flower) to chose from. Better than a boring old glass!

Although I oiled the cookie stamps, I had trouble with the dough sticking initially. Then I remembered that when I made these cookies as a kid, I dipped the bottom of the glass in sugar. Once I dipped the cookie stamps into sugar and tapped off the extra, I was able to press the cookies and gingerly shake them off onto the tray. (Yes, more sugar. See Paragraph One.)

And one more note about the stamps: normally I make cookies with a single tablespoon scoop of dough. In order to completely stamp out the patterns (especially the flower), I found I needed to double the amount of dough. No problem though; I should just eat half as many cookies, right?

I also enjoyed using Nordic Ware’s colourful microwaveable prep bowl set when making the cookies. Now, I don’t zap anything much these days (I actually moved my microwave to the basement) so I can’t speak to that aspect of these bowls. They’re also dishwasher safe. I don’t have anything against the dishwasher and use mine all the time. But I washed my bowls by hand today (having a pioneer moment, I guess.)

Potato Chip Cookies | © Life Through the Kitchen

There’s something satisfying about mixing dough by hand in a sturdy yet lightweight bowl, and I know the Little Misses will think the bright orange, green and blue colours are great fun the next time we bake together. And I’ll enjoy knowing that if a little elbow (or my big one) accidentally knocks a bowl to the floor, it won’t break.

Finally, there’s a certain satisfaction in making cookies on a ginormous 21 by 15 inch baking tray. That’s a big beauty! When I first got it, I actually put it in the oven to make sure it fit. I got 20 bad boy double-sized cookies on this puppy. (Of course, the number depends on both the size and spreadability of your cookies.) The fewer times I have to slide trays in and out of the oven, the better.

Finally, a note about the provenance of the recipe. When I was a kid growing up on the farm, exotic friends of my parents would visit from time to time. Not only were they from the city, they were also foreign. Yes, they were from Michigan. They might have lived only a couple of hours away, but let’s face it, they came from a totally different culture. One where people put potato chips in cookies. This is the recipe they shared with us back in nineteen-seventy-whatever. I have no idea where they got it, but you can find many variations online today.

Potato Chip Cookies | © Life Through the Kitchen

I lov-lov-loved making and eating these cookies as a kid. And, although the recipe card has been in my little yellow recipe box ever since I left home, I never once made these for my kids. I was probably too hung up on the nutrition thing when they were young. Now that I’m Nana, I’m ready to throw caution to the wind and just go for the fun. After all, Nana rocks.

Disclaimer: As a participant at the second Food Bloggers of Canada conference coming up in Vancouver, British Columbia next week, I received a package of pre-conference swag from Nordic Ware, a Gold Sponsor of the conference. It included a Piñata Cake Pan, Naturals Big Sheet, Cast Aluminum Heirloom Cookie Stamps and the Microwaveable Prep Bowl Set. This review qualifies me for a draw for an additional $500 worth of Nordic Ware products. That said, all opinions are my own. Wish me luck!

Potato Chip Cookies | © Life Through the Kitchen

Potato Chip Cookies

Pre-heat the oven to 350℉. LIne a cookie sheet with parchment paper for easy clean-up and to keep your trays looking great. Makes 20 large cookies.

  • 1 cup butter, softened to room temperature
  • 1/2 cup sugar (plus extra for rolling the cookie balls)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup crushed potato chips
  • (optional) 1/2 cup chopped nuts (I used walnuts, but for the flavour, not the nutrition!)

Cream the butter, sugar and vanilla. Add the flour and mix well. Stir in the crushed potato chips and the nuts (if using).

Using a one tablespoon ice cream scoop, shape two scoops of dough per cookie into balls and flatten into discs about 1-1/2 inches in diameter. Lightly press the cookie balls in sugar. Brush the Nordic Ware Heirloom Cookie Stamps with a light coating of oil before using (I use grapeseed oil, but you could use any cooking oil). Then press the stamps into sugar and tap off the excess before pressing each disc of dough once. You may have to shake the stamp gently to get release the patterned dough. Re-sugar the stamp before making the next cookie.

Bake for 18 to 20 minutes. The cookies will be slightly golden around the edges, but still pale on top. Remove from the oven and leave on the tray for five minutes to cool somewhat and firm up, then transfer to a wire rack to finish cooling.

Nibble while dreamily reliving your childhood.


  1. I’ve never heard of potato chip cookies, but I bet they’re soooooo good. The same with the cookie stamps too, never seen such a thing but what a great idea. These products do look really good quality and I loved your narrative, made me smile more than once 🙂 Great post Marlene. Have fun at the conference and all the best with the draw. Sure you’ll do great, as you say, Nana does indeed rock 🙂

    • Thanks for your good wishes, Sherri. I’m glad you enjoyed my story. Humour can be a tricky thing to write so it’s good to know it came through alright. And as far as being Nana goes, I’m so fortunate to have grandchildren when I’m young and vibrant (if I may say so myself). Of course, I’ll probably be calling myself young and vibrant for the next 30 or 40 years, but if that’s how you feel, that’s what you are! 😊

  2. I so wish I could go to FBC2014! (But I’d have to remortgage my house to fly across the country.) These cookies look absolutely perfect – love, love, love the stamps! Also, I’d way rather eat a cookie with no redeeming nutritional value than some of the birdseed concoctions I see floating around the web. Give me something I can work with!

    • FBC2014 was fantastic! I can only imagine how much better it would have been with you there. Next year’s is in Montreal, so much closer to home. Say you’ll go! And yes, definitely no birdseed in these cookies, although I don’t think that would stop the birds from eating them if they had a chance.

    • Shh, don’t tell, but these cookies didn’t make their way to my little ones. They did go to the Culinary Enthusiast’s workplace, where they didn’t last too long from all accounts. Thanks for your good wishes. I didn’t win this year, but I won a full set of cookware last year so no complaining. Besides, I received all these lovely products in advance of the conference, so I feel like I won! I missed you at FBC2014 — hope you can make it next year in Montreal!

  3. I love the idea of putting potato chips in cookies, Mar. Leave it to us Michiganders. Love the cookie stamps, too. I’m looking at similar things for making pasta, believe it or not.
    We all know the benefits of eating healthy and most try to do so daily. Even so, what’s life without a bit of whimsy. If that means putting potato chips in a cookie, well, let the crushing & smushing begin. 🙂

  4. I was reading along saying to myself, “Nordic Ware ought to give her something for this…. she’s totally talking me into buying those stamps!” And therefore I was SO glad when I got to your disclaimer. Very cool.

    And the potato chip cookies; I’ve never heard of them but now will definitely have to try them. But would it be okay, do you think, if I used just 30% white whole wheat flour? I simply do not dare refined-flour + refined sugar, unless I’m willing to feel really, really lousy for the next 8 hours. I’ve discovered that putting that little bit of fiber in, makes it possible for me to eat sugary treats without experiencing a total crash after. And a little bit of protein (nuts) always helps, too.

    (And no one else seems to notice that I’m slipping in the www).

    • Much as I like a little decadence now and then, no cookie is worth feeling lousy for a day! I haven’t tried this, but if you have a whole wheat cookie recipe that you like it might be worth slipping in the crushed potato chips and seeing how that works. After all, they’re just an addition like nuts (except for the healthy part, haha). Let me know how it goes!

      In the US, bloggers are required by law to put their disclaimers at the top of their posts. In Canada we have no such regulation, although ethical practice of course means that I always identify when I’ve received free product or stand to gain from a post, such as qualifying for a draw. I also use a disclaimer when I’m talking about a specific product entirely at my own initiative, so it’s clear there’s no compensation involved. All that said, I prefer my disclaimers at the bottom.

      I received an amazing amount of swag from the conference, in addition to learning a great deal, so you may see a few more disclaimers in the next little while. 😊

      • I think there might be some states which require that bloggers put their disclaimers at the top of their review, but where I live, it’s perfectly acceptable to put them anywhere, as long as they’re there. I get books in exchange for writing reviews, and all I have to do is mention at the end of my post that I got the book free for the purpose of writing a review. (I find this a little ridiculous, since the New York Times, The Washington Post, Kirkus…. and all the other reviewers never mentions that they are given books free for the purpose of reviewing them. It’s standard industry practice, and everyone gets the book free from the publisher, who is hoping for, but doesn’t always get, a good review. Most of the free books given away don’t even get reviewed. It’s a weird world.

        I prefer the disclaimer at the bottom, too.

      • Hi Tracey – I get my information about US disclosure requirements from Dianne Jacobs’ blog, Will Write for Food. Here’s a link to her latest post on disclosure issues:

        Dianne had a link to this BlogHer article that talked about putting the disclosure at the top of the post:

        While I think it’s a must to disclose, I will continue to put my disclosures at the bottom of my posts, thank you very much, until such time as I’m required to put them at the top (as a Canadian blogger). It’s a design/esthetic issue for me. And, usually I’m clear in the post itself if I’ve been given products.

        Anyway, just thought you might be interested in where I found the information I referenced. Perhaps positioning of the disclaimer is a matter of some interpretation. Either way, don’t we all have much better things to talk about? And you’re perfectly correct: if a publisher gives me a book to review, I need to disclose that, whereas the local newspaper does not. Hmmmm.

        And one final note, I had the opportunity to attend a 3-hour writing workshop with Dianne Jacobs at the Food Bloggers of Canada conference I just attended. Lucky me! I’ve got lots of ideas now for upping my game in the writing department. As well as photography. And social media. And niche positioning. And … As you might be able to tell, it was a great conference with lots of food for thought.

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