I Can't Believe I sifted the Flour Buttery Potato Chip Cookies

Annette W.


These cookies came to be from me finding a childhood recipe for Potato chip cookies that I loved. I sat down to make them one afternoon and sifted the flour when the recipe did not call for it to be sifted. Needless to say the dough was like sand. I attempted to make the first batch by forming cookies out of this sand like dough but they didn't do anything in the oven. I decided to improvise. I added 1 1/2 sticks of softened butter to make the dough wet enough to roll cookies. I also added more potato chips and almonds. OMG is all I'm sayin! Oh and BUTTERY!

Recipe and pictures are my own.


★★★★★ 2 votes

4 dozen


  • 3 1/2 c
    sifted all purpose flour
  • 1 c
  • 1 1/2 c
    crushed potato chips
  • 3 1/2 c
    softened butter
  • 2 tsp
  • 4 oz
    sliced almonds (sliced not slivered)

  • 2 c
    powder sugar, sifted before measuring
  • 2 Tbsp
    softened butter
  • 1/2 tsp
    vanilla or almond extract
  • 1/4 tsp
  • 3-4 Tbsp

How to Make I Can't Believe I sifted the Flour Buttery Potato Chip Cookies


  1. Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
  2. Cream together butter and sugar, then vanilla.
  3. Alternate adding in potato chips and flour.
  4. Stir in almonds last.
  5. Pinch off dough and form balls. They don't have to be rolled, just squish them between your fingers or hands to form.
  6. Bake for 15-20 minutes. They will not look done or turn brown accept for around the edges slightly. This is normal.
  7. Let cool for 5 minutes then drizzle with icing while still warm.
  8. ***Icing*** Combine all ingredients in small bowl. Stir until smooth and well blended. Adjust for consistency if necessary adding more milk or powder sugar.

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About I Can't Believe I sifted the Flour Buttery Potato Chip Cookies

Course/Dish: Cookies

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