Red Hot Potato Chip Cookie Recipe

Frank's Red Hot potato chips -- or any hot chip -- make this shortbread cookie crunchy AND spicy

Red Hot Potato Chips ©heather irwin
Red Hot Potato Chips ©heather irwin

Red Hot Potato Chip Cookies

If you can’t find the Frank’s Red Hot Chips, any spicy potato chip will do.

Submitted by Wojamo

1/2 cup crushed spicy potato chips (I used Frank’s Red Hot Pringles)
1/2 cup chopped nuts (I used raw pinenuts)
1 1/2 cup all-purpose flour
1/2 cup sugar
1 cup (2 sticks) butter – softened
1 tsp vanillaPowdered sugar and chili powder for dusting

1. Preheat oven to 350 degrees and line baking sheets (you’ll likely need two- or use the same one twice) with parchment paper. If you don’t have parchment paper, just don’t grease the cookie sheet.

2. Cream together the butter, sugar and vanilla with an electric hand mixer. Once it’s nice and fluffy (approximately 30 seconds on low speed) add in the nuts and potato chips and once those are incorporated, slowly add in the flour.

3. Make small 1-inch balls of dough and place on cookie sheet. Slightly flatten the cookies with the back of a fork and place in oven for 15-17 minutes or until just golden brown on the edges (I needed more like 18 minutes because my oven sucks.)

4. Remove cookies from oven and allow to cool on baking sheet for a couple minutes before transferring to a cooling rack.
While cookies are cooling, mix 1 Tbl chili powder in with 1/4 cup powdered sugar. Dust cookies with chili powder and powdered sugar mixture.

Yields approximately 40 cookies

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