Potato Chip Cookies are a buttery rich cookie with toasted pecans and crunchy potato chips. You’ll get a sweet, salty and buttery combination in each bite. This is one of our all time favorites.
I’ve mailed off another 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 one of her favorite cookies next to s’mores cookies, and I have to admit they are on the top of my list too. A rich buttery cookie with toasted pecans and of course potato chips. Like the potato chips, “you can’t eat just one”.
Why you’ll love this potato chip cookies recipe
- We think of potato chips as a snack but they make a really good cookie ingredient too!
- Sweet and salty combinations make the perfect treat and this cookie is no exception.
- You’ll love the buttery cookie base in this recipe.
- Toasted pecans are magical.
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 you’ll need
- Butter –unsalted butter is what I use in all my recipes so you can add the salt that’s needed. Let it sit on the counter for 30 minutes to an hour to soften.
- Toasted pecans – buy them chopped. Follow the instructions below for toasting!
- Potato chips – any variety will work – ridges, plain or extra crunchy.
- Pantry staples – flour, sugar, vanilla, salt
How do you make butter pecan cookies with potato chips
Step 1: Start by crushing the potato chips and toasting the pecans.
Combine the potato chips, pecans and 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 them with the bottom of a sugar coated glass.
Step 4: Sprinkle a mixture of salt and crushed potato chips onto the top and bake.
Pro tip: Place the chips in a ziplock and pound them with a rolling pin. Be sure to save a tablespoon full to top on the cookies right before baking.
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 and fresh, you’re good.
What’s the best way to ship cookies
There’s just something about sweet and salty that my family loves. Since there’s no chocolate you don’t have to worry about your cookies melting before they get to their destination. Just pack them well and they’ll arrive in intact.
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.
FAQ and tips
Think of a pecan sandie type cookie with crushed potato chips inside and sprinkled on top. Addicting is the best description we can share!
You can freeze these this potato chip cookie recipe. To avoid freeze burn, be sure to get all air out of the container and even double wrap them. They should stay fresh in the freezer for about three months.
These are not greasy at all – the butter and flour combination makes them perfect finger food with no greasy residue.
Whether you toast them in the oven or on the stovetop, these will be done quickly so stay close. To toast them on the stovetop, add them to a dry skillet and cook them over medium high heat fro about 4-5 minutes, stir occasionally. You should smell them gently toast. Do not walk away from them or they will burn.
To toast them in the oven, preheat your oven to 350º and add them to a baking sheet for about 10 minutes, stirring once or twice.
The aroma and flavor added to the pecans is noticeable. Toasting them brings out a nutty flavor that you don’t get when eaten raw.
Are you looking for more desserts to ship
Potato Chip Cookies Recipe
- 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
- 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
- It will take about 2 cups of whole potato chips to get 1/c cup of crumbs.
- To crush the potato chips, place them in a ziplock back and use a rolling pin to crush them.
- When toasting the pecans, keep a close eye on them as they will burn very quickly.
- You could substitute walnuts for the pecans.
- You can use any type of regular potato chip, they can have ridges or not or be extra crunchy.