Butterfinger Potato Chip Cookies combine two of our favorite treats: candy bars and crispy chips in one delicious baked cookie.
Butterfinger Potato Chip Cookies
Bu Sue Lau | Palatable Pastime
Butterfinger Potato Chip Cookies are my recipe of the day with the blogging group Sunday Funday. We get together on Sundays to post our favorite recipes for the chosen topic.
Today we are sharing our best potato chip recipes.
I decided to share my recipe for Butterfinger potato chip cookies which put the fun of chips and crushed candy bars into a bite-sized dessert. You can use thick ripple chips or kettle chips in this, but you can also use potato sticks in this (which I have done).
The Butterfingers are from leftover candy bars. I have listed those out as how many fun size bars as well as the weight. They keep changing the weights on the bars ever smaller, so it is probably best to weigh it out. Baking recipes can be touchy if the ingredients are off by too much.
Sunday Funday
Recipes with Chips
- Butterfinger Potato Chip Cookies by Palatable Pastime
- Cheesy Potato Chips Skillet Pie by Sneha’s Recipe
- Doritos Taco Salad by Making Miracles
- Kachri Bateta by Mayuri’s Jikoni
- Parmesan-Garlic Pita Chips by Amy’s Cooking Adventures
- Parmesan Potato Chips by Karen’s Kitchen Stories
- Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
- Potato Chip Crusted Cod by A Day in the Life on the Farm
- Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love
Butterfinger Potato Chip Cookies
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Butterfinger Potato Chip Cookies
Ingredients
- 1-3/4 cups brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1-3/4 cups all-purpose flour
- 4 ounces crushed crispy shoestring potatoes or rippled potato chips
- 10.2 ounces crushed Butterfinger candy bars (17 fun size)
Instructions
- Preheat oven to 350F.
- Cream together brown sugar with butter and shortening until smooth.
- Add eggs and extract, mixing in.
- Sift together the flour and baking soda, gradually adding to form a smooth batter.
- Fold in crushed potatoes and candy.
- Drop by tablespoonfuls or using a cookie scoop onto a parchment paper or silpat lined baking sheet, about 12 to a sheet.
- Bake for 12-15 minutes until lightly browned around the edges.
- Cool completely before storing.
Notes
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