Potato Chip Cookies
Recipe type: Potato Chip Cookie
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
Easy Crunchy, Buttery, Nutty, Potato Chip Cookies will disappear as quickly as you set them on a plate!
  • 1 cup butter ( 2 sticks unsalted ) room temperature
  • ½ cup white sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1½ cup flour
  • ⅔ cup crushed Wise Potato Chips
  • 1 cup chopped pecans
  • ¼ cup powdered sugar
  1. Position oven racks in the middle and top of the oven and heat the oven to 350°F.
  2. Line two large baking sheets with parchment.
  3. With a hand mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add egg yolk, mix in well. Add the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended.
  4. Shape heaping teaspoons of dough into 1-inch balls.
  5. Arrange the balls about 2 inches apart on the prepared baking sheets.
  6. Using a fork, press down on the cookie ball, then cross over.
  7. Bake until the cookies look dry on top and the edges are golden, 12-15 minutes, rotating and swapping the positions of the sheets for even baking.
  8. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Sprinkle cookies with powdered sugar.
  9. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
  10. Don't refrigerate or freeze the unbaked dough, as the potato chips will become soggy.
Recipe by Moore or Less Cooking at https://mooreorlesscooking.com/2016/08/29/potato-chip-cookies/