Potato Chip Cookies

prepared by and photo by Emily Doscher

A cookie not short of texture.  Sweet and salty.   Chewy, yet crunchy.

Size: makes 18-22

2 sticks of unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp coarse salt
4 cups coarsely crushed salted potato chips (about 10 oz), divided
1 cup pecans, toasted and coarsely chopped (or finely ground)


Preheat oven to 375F.  Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes.  Add vanilla and eggs, and beat on medium speed until just combined.

Add flour, baking soda, and salt, and beat on low speed until just combined.  Stir in 2 cups potato chips and the nuts.

Roll dough into 2″ balls, and then roll balls in remaining potato chips to coat.  Place cookies 2″ apart on parchment-lined baking sheet.  Bake until golden, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 minutes.

(adapted from Martha Stewart)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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