A sweet and salty, shortbread type cookie with crunchy potato chips mixed in. This easy to make recipe creates a rich and buttery cookie that checks all the boxes. Baked until golden with crumbled potato chips on top adding a salty finish. They make a great addition to a cookie box or cookie exchange.
You’ll love Sweet & Salty Potato Chip Cookies
Salt enhances the flavors of so many foods, it bakes my fudgy brownies and vanilla caramels so much better than if you leave it off. So it’s no surprise that when added to cookies that they would be awesome.
One of my favorite type of packaged cookies growing up were pecan sandies made by Keebler. I would choose a buttery shortbread cookie over anything with chocolate. These potato chip cookies have the buttery toasted pecan flavor but with potato chips added to the batter, they are crispy and a little salty. Not as salty as eating potato chips but saltier than your typical cookie recipe.
I am always looking for cookie recipes that are a little different to take to a cookie exchange or to give as gifts. This potato chip cookie recipe is one of Natalies favorites along with s’more cookies, and one she frequently asks me to mail to her. They are sturdy enough to be shipped even in the heat of the summer.
Like the potato chips, “you can’t eat just one”. The recipe just makes 2 dozen, so you might want to make a double batch.
Reasons to Make a Batch of Potato Chip Cookies
- 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.
Just a Few Ingredients
- 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 – chop them pretty fine since they are going in the cookie batter. Toasting them brings out their flavor.
- Potato chips – any variety will work as long as they’re not flavored – ridges, plain or extra crunchy.
- Pantry staples – flour, sugar, vanilla, salt
How do you toast pecans?
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 for about 4-5 minutes, stir occasionally. You should smell them gently toast. Do not walk away from them or they’ll 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.
Directions for Butter Pecan Cookies with Potato Chips
Step 1: Crush & Toast
Start by crushing the potato chips and toasting the pecans.
Pro tip: Place the chips in a ziplock and pound them with a rolling pin. Be sure to save a tablespoon full to add to the top of the cookies right before baking.
Combine the potato chips, pecans and flour.
Step 2: Cream butter & sugar
In a separate bowl cream the butter and sugar together, with an electric mixer. Add some vanilla and the flour mixture and combine and then refrigerate for a few minutes.
Step 3: Create some cookies
Use a small 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 or measuring cup.
Step 4: Add some salt & bake
Sprinkle a mixture of salt and crushed potato chips onto the top and bake.
How to Store Cookies
Let the cookies cool completely and put in an airtight container. They will stay fresh at room temperature for a week. They will easily freeze and stay fresh for 2-3 months.
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.
More Cookies to Try
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Sweet & Salty Potato Chip Cookies with Roasted Pecans
Ingredients
- 1 cup butter 2 sticks, room temp
- 1 cup sugar divided
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup toasted pecans chopped
- ½ cup crushed potato chips about 2 cups of potato chips
- 2 cups flour
- 1 tablespoon potato chips finely crushed
- 1½ teaspoons salt
Instructions
- Preheat oven to 350º and line 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 together. Add to butter mixture and mix until just 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.
Barbara’s Tips + Notes
- It will take about 2 cups of whole potato chips to get ½ 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 can use any type of regular potato chip, they can have ridges or not or be extra crunchy.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Lynn says
I made these cookies in 2023 along with 2 other types, to give as holiday gifts for friends and family. And literally everybody loved these cookies the best, with several requesting the recipe. They are simple to make, delicious and last a long time in the freezer. Thank you Barbara for another great recipe 🙂
Barbara Curry says
Thank you for taking the time to provide a rating, it means a lot. This is a cookie that everyone loves in our house. Glad it’s a hit with your friends and family.