Potato Chip Cookies, a buttery rich cookie with toasted pecans and potato chipsPotato chip cookies are salty and buttery and a great cookie to ship. A perfect combination of sweet and salty, one of our all time FAVORITES! It’s hard to eat just one.
I’ve mailed off my second gift box of goodies to my mom and included one of my favorites, potato chip cookies. My mother-in-law is visiting with us so she doesn’t get a box this month, instead, she gets to munch on all the other goodies in my freezer, like coconut apricot bars, and oatmeal bars with Reese’s cups.
Natalie is responsible for the choice this month as she wanted these sweet and salty cookies to take back to school with her. These are her favorite cookies, and I have to admit they are on the top of my list. A rich buttery cookie with toasted pecans and of course potato chips. Like the potato chips, “you can’t eat just one”.
What are potato chip cookies
Never had a potato chip cookie? You are in for a treat. Think of a pecan sandie type cookie with crushed potato chips inside and then sprinkled on top.
What type of potato chip should you use for cookies
You can honestly use any type of potato chips, it doesn’t matter if it has ridges or is plain. You’ll crush them, so as long as they are salty, you’re good.
How do you make this potato chip cookie recipe
Step 1: Start by crushing the potato chips. I put them in a ziplock and pound them with a rolling pin. You will add toasted pecans to the crushed chips along with flour.
Step 2: In a separate bowl cream the butter and sugar together, an electric mixer works best for this. Add some vanilla and the flour mixture and combine and then refrigerate for a few minutes.
Step 3: Use an ice cream scoop and form the dough into balls. Roll the balls in a little sugar and slightly flatten.
Step 4: Sprinkle a mixture of salt and crushed potato chips onto the top and bake.
There’s just something about sweet and salty that we all love. I’ve shipped these before so I know they’ll handle the trip well.
What’s the best way to ship cookies
To ship cookies, start with frozen cookies. Place them in a ziplock and place the ziplock in a disposable plastic container. Put a little newspaper around the container to protect them in the event the box gets thrown around.
This was how I shipped last month’s box of Peppermint Bars, They arrived in perfect shape and were a big hit.
Are you looking for more desserts to ship
- Seven layer bars
- Rice Krispie s’more treats
- Chex mix with white chocolate
- Shortbread chocolate chip cookies
- Chocolate crinkle cookies
- The Best brownies
- Pretzel bark with white chocolate
- Funfetti blondies
- Peanut butter cookies
- Blondies with browned butter
- Oatmeal cookies with white chocolate
Adapted from Smitten Kitchen
Potato Chip Cookies
Ingredients
- 2 sticks butter room temp
- 1 cup sugar divided
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup toasted pecans chopped
- ½ cup potato chips finely crushed about 2 cups
- 2 cups flour
- 1 tablespoon potato chips finely crushed
- 1½ teaspoons salt
Instructions
- Preheat oven to 350º and line 3 baking sheets with parchment paper.
- In a large bowl, cream together butter with ½ cup sugar until light and fluffy. Mix in the vanilla and salt. In a separate bowl combine the toasted pecans, ½ cup crushed potato chips and flour and mix until just combined. Add to butter mixture and mix until combined. Refrigerate the dough to make it easier to handle, but not too long, about 15 minutes.
- Place the remaining ½ cup sugar into a small bowl. Scoop a tablespoon sized mound of dough with an ice cream scoop and form it into a small ball rolling it between your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass, slightly flatten the cookies.
- Mix 1 tablespoon crushed potato chips with 1 ½ teaspoon salt and sprinkle onto the cookies.
- Bake for 15 minutes until cookies are lightly golden at the edges. Transfer to cool on a wire rack. Makes about 3 dozen small cookies or 2 dozen if you use a 2 tablespoon ice cream scoop.
Barbara's Tips + Notes
Nutrition
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