Christmas Popcorn

What are potato chip cookies?

Potato chip cookies are old-fashioned sweet and salty cookies made with just a handful of ingredients. They are buttery, delicate, and irresistibly delicious with a perfect balance of sweet and salty in every bite. Potato chip cookies are one of the easy no-chill, no-egg recipes that is perfect for any occasion. They are typically made with a buttery cookie dough with sugar for sweetness, while crushed salted potato chips are mixed into the dough to add a salty crunch. They are baked and dusted with powdered sugar to for a snowy touch. Potato chip cookies are perfect for anyone who enjoys fun and flavorful cookies.

Ingredients & Substitutions:

Flour - I used plain flour or all purpose flour in this recipe. It can be replaced with whole wheat flour.

Potato Chips - Use a good quality salted potato chips for the best flavor and texture. Do not use flavored chips.

Butter - Use a good quality unsalted butter. Make sure it is softened at room temperature. Swap it with margarine or vegan butter if you are looking for alternatives.

Sugar - Use caster sugar or granulated sugar for the best texture.

Powdered Sugar - You will need this to dust the cookies.

Vanilla - Enhances the flavor of the cookie. Swap it with almond extract if you want.

Serving suggestions:

They taste amazing when served warm. Serve them with a glass of cold milk.

Arrange them on a platter along with other holiday treats for holiday gatherings.

They can also be served with a cup of coffee or tea as a snack.

Storage suggestions:

Store them in an airtight for up to 5 days at room temperature. If you want to increase the shelf life, freeze them in a freezer-safe bag or container for up to 3 months. The unbaked cookie dough can also be frozen for up to 3 months.

Variations:

Add chocolate chips to the cookie dough for a chocolatey twist.

You can also add any of your favorite nuts for added crunch and texture.

Top the cookie dough balls with holiday sprinkles or rainbow sprinkles to add a festive touch.

Drizzle some melted chocolate over the baked, cooled cookies for extra indulgence.

You can also dip half of the cookie in melted chocolate to make them fancy.

Tips & Notes:

Use regular classic salted potato chips for the classic flavor. Avoid using flavored potato chips.

Gently crush the chips into small pieces but not into fine crumbs.

These cookies spread a bit, so leave about 2 inches space between cookie dough balls in the baking sheet.

Reduce the baking time, if you are making smaller cookies. Do not over-bake the cookies.

Step by step instructions:

Preheat the oven to 180 degrees C(350F). Line a baking sheet with a parchment paper and keep it aside until use.

Cream together softened butter and sugar in a mixing bowl.

Add in vanilla extract and mix until well combined.

Add flour to the vanilla-butter mixture and gently mix to make a dough.

Do not overmix the dough. You can also use a hand mixer to make the dough.

Add in crushed potato chips to the prepared dough.

Gently fold everything until combined.

Divide the dough using a cookie scoop and roll into 18 round balls.

Place them on the prepared baking sheet and gently flatten them using a fork.

Top them with more crushed chips. Bake them in the preheated oven at 180 degrees C (350F) for 15-18 minutes.

Once baked, remove them from the oven and let them cool down a bit.

When the cookies are still warm, dust them with powdered sugar. Allow them to cool completely and store in an airtight container.

Serve & Enjoy!

More old-fashioned recipes:

• Cherry Winks
• Red Hot Cinnamon Apples
• Chocolate Molasses Cookies
• Cream Cheese Mints
• Swedish Christmas Chocolate
• Castagnelle
• Biscotti Regina
• Santa's Whiskers

Recipe adapted from Allrecipes

How to make potato chip cookies recipe video below:

Monster Cookies - Soft, chewy and delicious cookies loaded with peanut butter, oats, chocolate chips, and colorful M&Ms. They're perfect for the holiday season!

What are monster cookies?

Monster cookies are a type of soft, chewy, thick, chunky cookies packed with flavor in every bite. They are a cross between peanut butter cookies and oatmeal cookies but with chocolate chips and colorful M&Ms. These are one of the easy no-chill cookie recipes that can be made in no time with flavorful ingredients. These are perfect for any occasion or festive celebration.

Ingredients & Substitutions:

Flour - I have used all purpose flour or plain flour. Whole wheat flour can be used.

Oats - Old-fashioned oats or rolled oats adds chewiness and texture to the cookie.

Peanut Butter - Gives the cookies a rich and nutty flavor. Use a good-quality creamy peanut butter for the best results.

Unsalted Butter - Butter - You will need to use softened unsalted butter. It can be replaced with margarine but the flavor and texture might be vary. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter for dairy-free version.

Brown Sugar - Use dark brown sugar for the best flavor and chewy texture. It can be replaced with regular sugar but the texture and taste of the cookies will be different.

Caster Sugar - Also known as fine granulated sugar or white sugar.

Chocolate Chips - Use a good-quality chocolate chips for the best results. It can also be replaced with chocolate chunks or chopped dark chocolate.

M&Ms - These popular chocolate candies covered in a hard sugar shell. You can use any brand of chocolate candies.

Vanilla - It enhances the overall flavor. Use good quality vanilla for a aromatic flavor.

Baking Soda - This is essential, don't skip this.

Salt - Skip if you are using salted butter.

Serving suggestions:

Serve them with a glass of milk. You can also pair them with a cup of coffee or tea.

Arrange them on a tray with other holiday cookies like chocolate chip, snowballs, or sugar cookies for holiday gatherings.

Storage suggestions:

Store them in an airtight container at room temperature for about a week. If you want to store them for longer period of time, freeze them for up to 3 months. The unbaked dough can also be frozen for 3 months.

Tips & Notes:

Use rolled oats or old-fashioned oats for the best and chewy texture. Quick oats will make a softer and less textured cookie.

Do not overbake the cookies, they should look slightly underbaked in the center when you remove from the oven. They will firm up as they cool.

If you feel the dough is too dry, add little milk and mix to get the right consistency.

Step by step instructions:

Preheat the oven to 180 degrees C (350F). Line a baking sheet with a parchment paper and set aside until use.

In a medium bowl, combine oats, flour, baking soda and salt until combined.

Keep it aside until use.

In a large mixing bowl or stand mixer, add softened butter, peanut butter, brown sugar and white sugar. Beat until creamy.

Add vanilla extract and mix until combined.

Add oats-flour mixture to the creamed peanut butter mixture.

Gently mix until it forms a dough.

Add chocolate chips and M&Ms and mix everything.

Scoop the dough and roll into a ball.

Place them on a lined baking tray and top the cookie ball with more candies. These cookies won't spread much, flatten them a bit if you want.

Bake them in the preheated oven at 180 degrees C (350F) for 12-15 minutes.

More Christmas recipes:

• Festive goat cheese balls
• Gingerbread Snowballs
• Funfetti Snowball Cookies
• Coconut Ice
• Swedish Christmas Chocolate
• Goan Kulkuls
• Chocolate Molasses Cookies
• Chestnut Chocolate Truffles

How to make monster cookies recipe video:

Funfetti Snowball Cookies - These colorful snowball cookies are bright, buttery, delicate, delicious, with a crunch of sprinkles in every bite. They're the perfect addition to your Christmas cookie tray!

What are funfetti snowball cookies?

Funfetti refers to a colorful and festive style of baked goods that uses rainbow sprinkles into the batter or dough. The sprinkles will create a bursts of vibrant colors that resemble confetti, hence the name "funfetti". Funfetti became popular when Pillsbury introduced the Funfetti cake mix. Since then, the idea has expanded to a wide range of desserts like cakes, cookies, pancakes, donuts, and more.

Funfetti snowball cookies are a festive twist on classic snowball cookies or Mexican wedding cookies. These little cookies are made by incorporating sprinkle into the dough, giving them a wonderful crunch. They're tender, rich, buttery, and coated in powdered sugar, giving them the lovely "snowball" look. Funfetti snowballs will bring a burst of color and joy to any dessert table, making them perfect for every celebration. These are the perfect nut-free, egg-free Christmas cookies for the holiday season.

Ingredients & Substitutions:

Flour - Plain flour or all purpose flour is the base of the cookie dough. You could also use whole wheat flour but the texture of the baked cookie will be vary. I haven't tried them with gluten-free flour yet.

Butter - You will need to use softened unsalted butter. It can be replaced with margarine but the flavor and texture might be vary. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter for dairy-free version.

Powdered Sugar - Also known as confectioners sugar. If you don't have it, grind sugar into a smooth powder.

Sprinkles - Use a good quality colorful rainbow sprinkles. You can also use red and green sprinkles for Christmas, pastel colored sprinkles for Easter and pink sprinkles for Valentines day.

Vanilla - Enhances the overall flavor of the cookies.

Salt - Skip if you are using salted butter.

Serving suggestions:

Serve them with a cup of coffee, tea or hot cocoa. They are perfect for parties, holiday gatherings and cookie trays. Add these cookies to a dessert platter along with other treats, brownies, or sweets during holiday gatherings. These can be a perfect edible gift during the festive season. Pack them in a festive box or tin along with other holiday treats for a wonderful gift.

Storage suggestions:

Once the cookies are completely cooked, store them in an airtight container at room temperature. They'll stay fresh for about a week at room temperature.

You can also freeze them for up to 2 months. Once the cookies are baked and rolled in powdered sugar, arrange them in an freezer-safe container and separate the layers with parchment papers and store in the freezer. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

You can also store the unbaked dough in the refrigerator for 4-5 days. If you want to store it longer, freeze it for about 2 months.

Tips & Notes:

Make sure you are using high quality sprinkles, so they hold their shape and color better during baking.

Make sure the butter is softened at room temperature.

Do not skip chilling the dough, it will prevent them from spreading.

Do not overmix the dough. Do not overbake the cookies.

Step by step instructions:

In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.

Add salt and vanilla extract and mix until combined.

Add one cup of flour to the creamed butter mixture and gently mix everything until just combined.

Add in sprinkles and gently fold until combined.

Gently knead the mixture using your hands and make a round dough ball.

Wrap it tightly in a plastic wrap and chill in the refrigerator for about an hour or until it becomes firm.

Preheat the oven to 180 degrees C (350F). Line a baking sheet with parchment paper and keep it aside.

Once the dough is chilled, divide it into small 1 inch round balls.

Place the shaped dough balls on the lined baking sheet spacing 2 inches apart.

Bake them in the preheated oven for 15 minutes at 180 degrees C (350F).

Let them cool for 3-5 minutes before rolling them in powdered sugar.

Roll the baked cookies in the powdered sugar while they are still warm. Repeat the process with remaining cookies and allow them to cool completely.

Roll them again in the powdered sugar before serving.

More Christmas cookie recipes:

• Baci di Dama
• Italian Crunchy Almond Cookies
• Gingerbread Snowballs
• Cherry Snowballs
• Cherry Winks
• Fruitcake Cookies
• Chocolate Crinkles

Funfetti snowballs recipe video below:

What are baci di dama?

Baci di Dama are a traditional Italian cookies that originated from Piedmont region in northern Italy. The name "Baci di Dama" which translates to "Lady's Kisses" in Italian. These little cookies are made from a simple, yet rich dough of ground hazelnuts, butter, flour and sugar, with a chocolate filling binding the cookies together.

These are small, elegant, delicate, flavorful and often enjoyed during the holiday season. Italian hazelnut cookies are naturally egg-free, and are perfect for those who are looking for eggless holiday cookie recipes. These cookies are one of the easy and delicious Christmas cookie recipes made with simple yet flavorful ingredients. It's a perfect cookie to enjoy with a cup of coffee or tea!

Ingredients & Substitutions:

Hazelnuts - Hazelnuts adds the wonderful texture and nutty flavor the cookies. Hazelnuts are traditional for Baci di Dama. However, you can replace them with equal amount of almonds as well. I used freshly ground roasted hazelnuts in this recipe, you can also replace it with store-bought almond flour or hazelnut flour.

Flour - Adds the structure to the cookies. You can replace it with whole wheat flour.

Unsalted Butter - Make sure the butter is softened at room temperature.

Sugar - I used granulated white sugar. You can swap it with light brown sugar but the texture will be different.

Chocolate - Use a good quality chocolate bar for the best results. It can also be substituted with chocolate chips, milk chocolate, white chocolate, or nutella.

Salt - A pinch of salt is enough. It balances the sweetness and enhances the flavors.

Serving suggestions:

Serve these little Italian cookies with a cup of espresso or cappuccino. You can also serve them as part of a dessert spread alongside your favorite desserts. These are perfect for holiday gifting.

Storage suggestions:

The cooled and assembled cookies can be stored in an airtight container for a week at room temperature. They can be frozen for up to 2 months. You can also freeze the shaped dough balls.

Variations:

Substitute hazelnuts with almonds to make Almond Baci di Dama.

Add 1-2 tablespoons of unsweetened cocoa powder to the dough mixture for a chocolate-infused cookie base.

You can also use a little bit of vanilla extract or almond extract to enhance the overall flavor.

Add a pinch of cinnamon, cardamom, or nutmeg to the dough for a warm, spiced variation.

Substitute dark chocolate with milk chocolate or white chocolate for a sweeter filling.

Feel free to experiment with different fillings like fruit jams, ganache, or nutella.

Tips & Notes:

Use high-quality hazelnuts and chocolate for the best results. You can replace the hazelnuts with ground almonds for a different flavor.

Grind the hazelnuts carefully to prevent them from turning into nut butter.

Do not skip chilling the dough, it will prevent the cookies from excess spreading while baking.

Roll the dough into evenly sized small balls for even sized sandwiched cookies. Use a cookie scoop, teaspoon or weigh the dough for even baking and a polished look.

Don't forget to cool the cookies entirely before adding the chocolate filling, as warm cookies will melt the chocolate and cause the cookies to slide apart.

Step by step instructions:

Grind toasted hazelnuts to a powder using a blender or food processor.

Stop grinding before it becomes a paste. Keep it aside.

In a mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy.

Add the ground hazelnuts and flour to the butter mixture.

Mix gently until a soft dough forms.

Wrap the dough in a plastic wrap and chill it in the refrigerator until firm.

Take about 2 teaspoons of chilled dough (8grams) and shape into a small round ball. You will get 48-50 balls.

Arrange them on a lined baking sheet and chill them again for 15-20 minutes to prevent them from excess spreading while baking.

Preheat the oven to 180 degrees C (350F) while little dough balls are chilling.

Bake the chilled dough balls in the preheated oven at 180 degrees C for 15 minutes or until lightly golden.

Take them out of the oven and let them cool completely.

Melt chocolate in microwave until smooth.

If you don't have a microwave, melt chocolate in a heatproof bowl over a pot of simmering water (double boiler method).

Spread a small amount of melted chocolate on the flat side of the cookie.

Gently press another cookie on top to create a sandwiched cookie. Repeat the process with remaining cookies. Allow the chocolate to set completely before serving.

More holiday cookie recipes:

• Castagnelle
• Gingerbread Snowball Cookies
• Double Chocolate Snowballs
• Italian Sesame Cookies
• Nutellotti
• Santa's Whiskers

Baci di dama cookies recipe video below:

Gingerbread Snowball Cookies - A festive twist to the classic snowball cookies, packed with warm, cozy gingerbread flavor in every bite. These are the perfect cookies to enjoy during the holiday season!

What are gingerbread snowballs?

Gingerbread snowballs are a variation of the classic snowball cookies, which are also known as Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies. These tiny cookies are made with flour, butter, light brown sugar and molasses, infused with warm, aromatic spices like ginger, cinnamon, cloves, nutmeg and allspice.

These spiced cookies are tender, warm, and delicious and taste like gingerbread. These are one of the easiest cookie recipes to make during the holiday season.

Ingredients & Substitutions:

Serving suggestions:

These are so good alongside with a cup of coffee or tea.

They are perfect for parties, holiday gatherings and cookie trays.

Storage suggestions:

These cookies can stay fresh in an airtight container at room temperature for up to a week. They can freeze well too. Once they are baked and cooled, transfer them to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.

Variations:

Add a little bit of orange zest to add a citrusy flavor.

Stir in ½ cup of mini chocolate chips to the dough for a chocolaty twist.

You could also fold in some chopped candied ginger for bursts of extra zing.

Stuff the cookies with hershey kisses, similar to my secret kiss snowballs.

You can also add chopped hazelnuts, pecans, almonds or walnuts for added crunch and texture.

Tips & Notes:

Measure the flour properly. Spoon the flour into your measuring cup and level it off with a knife.

Use a good quality butter and other ingredients for the best flavor.

Add more or less spices according to your taste preference.

Use a small cookie scoop or tablespoon to shape the dough balls evenly for even baking.

Use a small cookie scoop to ensure uniform size and even baking.

DO NOT skip chilling the dough. Refrigerating the shaped dough balls for an hour before baking can prevent excessive spreading while baking.

If you are not able to roll the dough after chilling, let the dough sit at room temperature for few minutes.

Do not roll the cookies in powdered sugar while they are too hot. They should be just warm, so the sugar sticks well without melting. Once cooled, roll them again in the powdered sugar for an extra coating.

Do not overbake the cookies, as it can make the cookies dry. Bake them until the bottoms are lightly golden.

Step by step instructions:

In a mixing bowl, cream together butter and light brown sugar until light and fluffy.

Add all the spices, vanilla extract and salt to the creamed butter and mix well.

Add molasses and give it a mix.

Add all purpose flour to the butter mixture and gently mix everything until incorporated.

Gently knead to make a soft dough.

Wrap the prepared dough with plastic wrap / cling film and chill it in the refrigerator for an hour or until the dough is firm.

Once it is chilled, take it out of the refrigerator and let it sit at room temperature for few minutes.

Line a baking tray with parchment paper and keep it aside. Preheat the oven to 180 degrees C (350F).

Using a cookie scoop or tablespoon, take a small portion of the chilled dough. Roll dough into 1 inch small balls.

Arrange the cookie dough balls on the prepared cookie sheet spacing about 1 inch apart.

Let them bake in the preheated oven for about 12-15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.

Once they are baked, take them out of the oven and let them cool down a bit for 3-5 minutes.

When the baked cookies are still warm, roll them in powdered sugar.

Arrange them on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar for super white snowballs.

More holiday recipes:

• Chocolate Molasses Cookies
• Double Chocolate Snowballs
• Chocolate Covered Oreos
• Buckeyes
• Cherry Wink Cookies
• Chocolate Peppermint Kiss Cookies
• Biscoff Truffles

Gingerbread snowball cookies recipe video below:

Double Chocolate Snowball Cookies - These holiday snowball cookies are rich, buttery, delicate, delicious, and have a burst of chocolate in every bite. A perfect Christmas cookie recipe for anyone who loves chocolate and cookies!

What are double chocolate snowball cookies?

Double chocolate snowballs are a variation of the classic snowball cookies, which are also known as Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies. These little cookies are made by incorporating cocoa powder and chocolate chips into the dough, giving them a deep chocolate flavor. They're tender, rich, chocolatey, buttery, and coated in powdered sugar, giving them the lovely "snowball" look.

These tiny shortbread cookies are perfectly sweet, crumbly, chocolatey, addictive and they just melt in your mouth. These are super easy to make and can be a great addition to your Christmas cookie platters.

Why you'll love this recipe:

Ingredients & Substitutions:

Flour - Plain flour or all purpose flour is the base of the cookie dough. You could also use whole wheat flour but the texture of the baked cookie will be vary. I haven't tried them with gluten-free flour yet.

Butter - have used softened unsalted butter in this recipe. It can be replaced with margarine but the flavor and texture might vary slightly. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter if you are looking for a vegan cookie recipe.

Powdered Sugar - Also known as confectioners sugar. If you don't have it, grind sugar into a smooth powder.

Cocoa Powder - Use a good-quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa can also be used.

Chocolate Chips - Adds bursts of chocolate in every bite. Make sure you are using a good quality mini chocolate chips. Do not use the regular size chips. These can be substituted with white chocolate chips or milk chocolate chips. Use vegan chocolate chips for a dairy-free version.

Vanilla - Enhances the flavor of the cookies. It can be replaced with almond extract.

Salt - Skip it if you are using salted butter.

Serving suggestions:

Add these cookies to a dessert platter along with other treats, brownies, or sweets during holiday gatherings.

Serve them with hot beverages like tea, coffee or hot cocoa.

These can be a perfect edible gift during the festive season. Pack them in a festive box or tin along with other holiday treats for a wonderful gift.

Storage suggestions:

Once the cookies are completely cooked, store them in an airtight container at room temperature. They'll stay fresh for about a week at room temperature.

You can also freeze them for up to 2 months. Once the cookies are baked and rolled in powdered sugar, arrange them in an freezer-safe container and separate the layers with parchment papers and store in the freezer. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

You can also store the unbaked dough in the refrigerator for 4-5 days. If you want to store it longer, freeze it for about 2 months.

Variations:

You can add a bit of orange zest to the dough for a citrusy flavor.

Add a 1-2 teaspoons of instant espresso / coffee powder to the dough.

If you are a fan of peppermint flavor, add a little bit of peppermint extract to the dough and roll the baked cookies in powdered sugar mixed with crushed candy canes.

Add a tablespoon of orange zest to the dough for a citrus flavor variation.

You can swap half of the chocolate chips with chopped hazelnuts, pecans, almonds or walnuts for added crunch and texture.

Add a little bit of cinnamon, nutmeg, cardamom, or cayenne for a warm, aromatic and festive touch.

You can also incorporate spices like cinnamon, nutmeg, or cardamom into the dough for a warm, aromatic and festive touch.

Tips & Notes:

Use a good quality butter and other ingredients for the best flavor.

Use a cookie scoop or tablespoon to portion out the dough, ensuring uniform sizes for even baking.

DO NOT skip chilling the dough. Refrigerating the shaped dough balls for an hour before baking can prevent excessive spreading while baking.

Be careful not to overbake them.

You will need to roll the baked ones in powdered sugar while they are still warm.

If you want to make super white snowball cookies, roll them twice in powdered sugar.

Step by step instructions:

Cream butter, ¼ cup of powdered sugar and cocoa powder in a large bowl. You can use use a stand mixer, hand mixer, or spatula.

Add in vanilla extract and salt to the butter mixture. Mix well.

Add four to the chocolate-butter mixture.

Gently mix everything until incorporated.

Add in mini chocolate chips to the cookie dough.

Gently fold everything to make a soft dough.

Wrap the prepared dough with plastic wrap / cling film and chill it in the refrigerator for an hour or until the dough is firm.

Line a baking tray with parchment paper and keep it aside.

Preheat the oven to 180 degrees C (350F).

Remove the dough from the refrigerator and let it sit at room temperature for few minutes for easy rolling.

Using a cookie scoop or tablespoon, take a small portion of the chilled dough. Roll dough into 1 inch small balls.

Arrange the cookie dough balls on the prepared cookie sheet spacing about 1 inch apart.

Let them bake in the preheated oven for about 15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.

Once they are baked, take them out of the oven and let them cool down a bit for 3-5 minutes

When the baked cookies are still warm, roll them in powdered sugar.

Arrange them on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar for super white snowballs.

More snowball cookie recipes:

• Cranberry Orange Snowballs
• Cherry Snowballs
• Chocolate Mexican Wedding Cookies
• Lemon Snowballs
• Russian Tea Cakes
• Chocolate Chip Snowball Cookies
• Secret Kiss Snowballs