Potato chip-chip shortbread from Midwest Made: Big, Bold Baking from the Heartland (page 123) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jennifer410 on March 04, 2024

    Sadly, I am not a fan of these cookies whatsoever. I completely followed the recipe as written, including using the stated butter, Lays chips and my chocolate chip of choice, Ghiradelli. The recipe came together easily and rolled out perfectly for close to the stated 48 cookies. Unfortunately, they just did't taste great. I personally think they needed more sugar, less potato chips, possibly more vanilla. It's not often that I throw an entire batch of cookies away but I did today.

  • jenmacgregor18 on July 16, 2022

    I did have a problem with this not coming together at first. When I mixed the flour into the butter sugar mixture, it was just crumbs and not a smooth dough. I had weighed my flour according to recipe.... and double checked all measurements. Not sure where it went awry. I just had to add additional butter a bit at time until it looked right-- maybe about and extra 3 - 4 oz. After, that I didn't have any problems. Although mine looked nowhere as tidy as the photo in the book, they were very good. I used baked lay's chips.

  • Skamper on March 13, 2022

    We enjoyed these. I used regular unsalted butter and lays chips. A bit to delicate for a road trip cookie, but I was pleasantly surprised that these froze well, unbaked, even with the potato chip topping.

  • Running_with_Wools on May 25, 2021

    I made these for my family on a really hot day. They lost their shape slightly because I should have chilled them longer. I made these gluten free. Other than that, I followed the recipe exactly (used Lay's) and they were to-die-for. Really delicious. Butter, melt in your mouth, with crispy bits of saltiness and the dark chocolate chips.

  • SweetLittleBytes on January 21, 2021

    Only use Lay's, or whatever similarly thin and salty potato chip is local to you. The first time I made these, I used Ruffles, which were too thick and didn't deliver on the sweet/salty combo that this is supposed to be.

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