Easy Potato Chip Cookies
Buttery, tender cookies packed with salty potato chips and pecans for a sweet-and-salty crunch. A light dusting of powdered sugar finishes them beautifully.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened room temperature
- 0.67 cup granulated sugar
- 1.25 tsp vanilla extract
- 2.25 cup all-purpose flour
- 1.5 cup plain potato chips, crushed measure after crushing
- 0.67 cup chopped pecans lightly toasted if desired
- 0.75 cup powdered sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Beat softened butter and granulated sugar until pale and fluffy, 2–3 minutes.
- Mix in vanilla until combined.
- Add flour in two additions and mix just until a soft dough forms.
- Fold in crushed potato chips and pecans until evenly distributed.
- Scoop tablespoon-size balls, space 2 inches apart, and gently flatten the tops.
- Bake 11–13 minutes, until edges are set and bottoms are lightly golden.
- Cool on the sheet 5 minutes, then transfer to a rack and dust with powdered sugar. Cool completely.
Notes
Try dipping half the cookie in melted dark chocolate once cooled, or swap pecans for walnuts. For extra crunch, use ridged potato chips. Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Potato Chip Cookies flavors. All ingredient ratios and instructions are independently developed.