If you’re curious about what makes shrunken potato heads so addictive, you’re in for a treat. This recipe combines unexpected ingredients with a simple method to create cookies that are soft inside with just the right crisp outside.
Let’s dive in and I’ll show you why this recipe is quickly becoming a favorite.
Why I Can’t Stop Making These Cookies
- Quick win: They come together in under 30 minutes from start to oven.
- Flavor twist: A hint of potato flakes adds a subtle richness and chewiness unlike any classic cookie.
- Pantry-friendly: Most ingredients are staples you likely already have on hand.
- Kid-friendly: These cookies are soft, sweet, and perfect for lunchboxes or afterschool treats.
- Seasonal appeal: Great for cozy fall baking or anytime you want a little comfort on a plate.
What Type of Potatoes Should I Use?
For the potatoes in these cookies, instant mashed potato flakes work best. They add just enough potato flavor and moisture without making the dough too wet. Choose a good quality potato flakes brand for consistent texture.
Avoid using fresh potatoes directly as they have too much moisture and will alter your dough’s consistency unless you cook and mash them very thoroughly, then dry before adding. Frozen mashed potatoes can work if fully thawed, well-drained, and patted dry to avoid soggy dough. Dried flakes are simplest and give that signature “shrunken potato” effect without fuss.
Options for Ingredient Alternatives
- Butter or oil: Swap butter with coconut oil (solid, chilled) for dairy-free; chill the dough 30 minutes if using coconut oil to avoid spreading.
- Chocolate type: Use semi-sweet, dark, or white chocolate chips depending on your preference.
- Milk options: Whole milk, almond, or oat milk work fine; add only if dough feels too dry.
- Extracts: Vanilla is classic, but a touch of almond or maple extract can add depth to your cookies.
- Fresh vs dried fruit: If you want a fruity twist, replace chips with dried cranberries or chopped dates; soak dried fruit briefly if extra chewiness is desired.
The Biggest Challenges While Baking
- Folding delicate ingredients last: Add potato flakes and chips or fruit at the very end so they don’t break down and keep the soft texture.
- Butter temperature: Use room temperature butter to get the best dough consistency; too cold makes mixing hard, too melted creates flat cookies.
- Avoid overmixing: Stir the dough just until ingredients combine to avoid tough cookies.
- Fix dry dough: If it feels dry or crumbly, add 1 tablespoon milk at a time until it holds together.
- Chill dough 30 minutes before baking: Helps control spreading and improves texture in the final cookie.
Storage & Freezing Instructions
Store the baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate to extend freshness to 1 week.
To freeze baked cookies, layer them between parchment paper and place in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
For make-ahead dough, shape into a log, wrap in plastic, and freeze for up to 1 month. Thaw overnight in the fridge before slicing and baking. This is perfect for quick fresh cookies whenever you want.
Estimated Nutrition
This recipe yields about 24 cookies. The entire batch contains roughly:
- Calories: 2400
- Fat: 120 g
- Carbohydrates: 280 g
- Protein: 24 g
Per cookie:
- Calories: 100–110
- Fat: 5 g
- Carbohydrates: 12 g
- Protein: 1 g
Nutrition will vary slightly based on ingredient swaps.
Ingredients
- 1 cup unsalted butter, softened (225 g)
- 3/4 cup granulated sugar (150 g)
- 3/4 cup packed light brown sugar (165 g)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (300 g)
- 1/2 cup instant potato flakes (40 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips (170 g)
- 2 Tbsp milk, only if dough is dry (optional)
Step-by-Step Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, instant potato flakes, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold the chocolate chips gently into the dough as the last step. If the dough feels too dry, add milk one tablespoon at a time.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes, or until edges are golden but centers still look soft. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips, Variations & Serving Ideas
- Add chopped nuts like walnuts or pecans for a bit of crunch.
- Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty kick.
- Underbake slightly for gooey, soft centers.
- Swap chocolate chips for butterscotch or peanut butter chips for variety.
- Present stacked with a glass of milk or your favorite coffee.
- Store cookies in a bread box or airtight jar with a slice of bread to keep them soft longer.
- For a seasonal touch, add cinnamon or pumpkin pie spice to the dough.
FAQs
Q: Can I use fresh mashed potatoes instead of instant flakes?
A: It’s tricky because fresh potatoes add too much moisture. You’d need to cook, mash, then dry them thoroughly before using. Instant flakes are easiest.
Q: Why are my cookies spreading too much?
A: The butter may have been too warm or the dough wasn’t chilled. Try chilling dough for 30 minutes before baking next time.
Q: Can I make these vegan?
A: Yes, swap butter for solid coconut oil and use flax eggs or a commercial egg replacer. Adjust baking time as needed.
Save This for Later (Pinterest)
Love these shrunken potato heads? Pin this recipe now so you can make them anytime you need a sweet, chewy treat that disappears fast. Sharing is caring, and your future self will thank you!
Leave a Reply