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


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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


  • 1Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
  • 2Cream together butter and sugar, then vanilla.
  • 3Alternate adding in potato chips and flour.
  • 4Stir in almonds last.
  • 5Pinch off dough and form balls. They don't have to be rolled, just squish them between your fingers or hands to form.
  • 6Bake for 15-20 minutes. They will not look done or turn brown accept for around the edges slightly. This is normal.
  • 7Let 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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