Potato Chip Cookies with Toasted Pecans

Despite the advent of Salted Caramel everything that started in the early years of 2000; this recipe for Potato Chip Cookies with Toasted Pecans is even older and my first foray into the delights of sweet and salty. These shortbread cookies are absolutely divine!

Potato Chip Cookies with Toasted Pecans Stacked on Small White Dessert Plates

I agree with you. potato chip cookies probably sound a bit weird, but add pecans and these Potato Chip Cookies with Toasted Pecans sound over the top weird. But they are so not. Think of anything with a touch of salt added to a favorite sweet and these shortbread cookies are simply amazing.

The truth is I had been making plain potato chips cookies for years and while I loved the salty crunch the chips added, it wasn’t until I decided to blend that recipe with some pecans (totally inspired by my Grandma’s recipe for Pecan Butter Balls) that I discovered something fantastic.

I love you Grandma but these Potato Chip Cookies with Toasted Pecans might just be my absolute favorite cookie ever.

Potato Chip Cookies with Toasted Pecans on a Cooling Rack

They don’t even look that stupendous; they barely brown in the oven and they have no ooey gooey anything in them or on them. But they skyrocketed to the top on one criteria only. Taste. Simply the perfect blend of buttery, crunchy, salty, toasted pecan goodness.

I thought I might drizzle some chocolate on them one day but I so do not want to do anything that would alter them in a bad way. How could chocolate be bad? Well, not bad but not sure I want them any different then this. They are so perfect ‘just the way they are.’

The first time I made them I made a big batch but only baked a handful and froze the rest. When friends dropped by over the course of the next week, I removed a couple from the freezer each time and made them and they both uttered almost identical words, ‘These are the BEST cookies I have EVER had.’

Which is sort of amazing if you think about it. I mean really…where is the booze or salted caramel you might expect for any cookie to get that high of praise?

Potato Chip Cookies with Toasted Pecans

I wanted to have a good supply to keep in the freezer so this recipe makes a lot. But apparently not quite enough; I’m dying for some RIGHT NOW but they are gone. Sob.

The good news is that I bought some chips this week and while ostensibly I thought to accompany sandwiches; who am I kidding? I eat a lot of sandwiches without chips but I can’t make my new favorite cookie without them…ruffled or ridges or simply plain Jane, no matter, they are SO good!

The process is relatively straightforward and includes:

  • Preheat oven to 350°.
  • Cream butter and sugar in a large mixing bowl until light and fluffy. Add vanilla and beat in well.
  • Combine flour and salt if using and whisk together.
  • Gradually add flour mixture to creamed mixture and mix well. Stir in potato chips and toasted pecans.
  • Roll into 1 inch balls and place 2 inches apart on cookie sheets. Flatten slightly with a glass (if it sticks; rub a bit of butter on the bottom).
  • Bake 10-12 minutes or until very lightly browned.
  • Remove from the oven and cool 2 minutes before removing from cookie sheet.
  • Put confectioners sugar into a wide bowl and dust cookies all over with sugar.
  • Allow to cool completely on a wire rack.

Try not to eat a whole plate in one sitting!

Potato Chip Cookies with Toasted Pecans - Creative Culinary

The day I made this batch my neighborhood boyfriends showed up at the front door. Four of them. Yep, that’s the way I roll! They all wanted to come in and visit, especially when they heard cookies might be in the mix.

These were the perfect cookie for helpers. Really, what little boy doesn’t want to CRUSH something right? They crushed, they rolled, they smushed, they ate. Not sure I squirreled many away that day but I will be making these again soon. Just give me a bit of notice to get some in the oven, OK?

Feeding America

Did you know that milk is one of the most requested and yet least donated food to food banks? To make a difference, I want to share with you a campaign to encourage readers to make an online donation of just one gallon of milk for those in need.

This is part of the Great American Milk Drive’s national effort through Feeding America and it’s so simple.

Click on the link and select your state and choose your donation amount and your donation will be distributed to a food bank that will help someone in your own community. Won’t you join me? You can donate as little as $5 to insure kids have milk and food on the table.

The entire dairy industry from dairy farmers to dairy processors has come together and joined with Feeding America food banks to help get milk to those who need it most.

Please feel free to share; those of us so fortunate to not have to worry about milk and cookies can make a big difference and not just in one particular time of need but all year round.

PIN IT! ‘Potato Chip Cookies with Toasted Pecans’

Potato Chip Cookies Stacked on a White Plate

Potato Chip Cookies on a White Plate Trimed with Black and Gold

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Potato Chip Cookies with Toasted Pecans

A shortbread cookie filled with pecans and potato chips; the perfect blend of sweet and salty.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Cookies, Brownies and Bars
Cuisine: American
Servings: 4 dozen cookies
Calories:
Author: Barb

Ingredients

  • 2 cups butter softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 3-1/2 cups all-purpose flour
  • ½ tsp salt optional - depends on how salty your chips are
  • 2 cups crushed potato chips
  • 1 cup chopped and toasted pecans
  • 1 cup confectioner's sugar for dusting cookies.

Instructions

  • Preheat oven to 350°.
  • Cream butter and sugar in a large mixing bowl until light and fluffy. Add vanilla and beat in well.
  • Combine flour and salt if using and whisk together.
  • Gradually add flour mixture to creamed mixture and mix well. Stir in potato chips and toasted pecans.
  • Roll into 1 inch balls and place 2 inches apart on cookie sheets. Flatten slightly with a glass (if it sticks; rub a bit of butter on the bottom).
  • Bake 10-12 minutes or until very lightly browned.
  • Remove from the oven and cool 2 minutes before removing from cookie sheet.
  • Put confectioners sugar into a wide bowl and dust cookies all over with sugar.
  • Allow to cool completely on a wire rack.

Notes

Allergic to pecans/nuts? Simply delete them from the recipe and you'll have the original version.

Nutrition

Serving: 28

 

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23 Comments

  1. Made the cookies last night for the 1st time. They are increduble!! I have a questionsl…. dough seemed a bit crumbly and had to squish to make the balls then when I tried to flatten thet came bit appart. Is that normal?

    1. I don’t recall mine being that crumbly Liza. I would add a tiny bit of milk until the dough holds together. Sometimes it’s a matter of our flour simply getting too dry. I know this…I live at high altitude!

  2. Has anyone ever tried adding toasted chopped coconut to this recipe? Our family has taste tested several recipes but have never gotten just the right taste. My wife would think I shot a bear if I got this right with the addition of the coconut.

    1. I have not tried that JB but I see no reason why you can’t. I honestly love them so much just the way they are, just the right blend of sweet and salty but coconut would add a little bit more flavor and a bit more texture, I’m sort of game for anything when it comes to trying something that interests me I would say go for it and then you have to let me know how they turn out.

  3. I booked marked your potatoe chip cookie a few years ago, and have always made these during the holidays. The original recipe did not have nuts. I have a nut allergy and was hoping you could post original recipe? This time I will print it out. They were the best potatoe chip cookie I tried.

  4. These look delicious and since tomorrow is National Bake Cookies day – I think my grandson and I will be making these! Of course, that is if I have some potato chips in the cupboard.

  5. Ok, I must have been living under a rock my whole life because I have never heard of potato chip cookies!!! It’s one of those “duh” moments for me – of course adding crushed potato chips would be awesome – why has this never occurred to me??? I am with you Barb – sometimes it’s better not to “gild the lily” – or douse it with booze as the case may be!!!!

  6. I’ve heard of potato chip cookies, but I’ve never had a chance to even taste them. But now with your recommendation, I must give them a try (with pecans, of course!). Heading your way on Wednesday! Fingers crossed for nice weather. My other two sisters and my dad’s cousin will also be in Denver…so it should be a blast. My dad will be on cloud-nine with all the attention.

    1. Wish your folks were closer so it was an easy thing to catch coffee…but hope you are having a great time. Next time? OK. 🙂

    1. Be very careful because I can attest to that be a real possibility. It’s why I HAVE to freeze some dough. To save me from me. 🙂

    1. I’ll probably drizzle a bit of chocolate on a couple of the next batch but it’s not necessary…they really are that good!

    1. Whenever I post something that I’ve had a recipe I’ve used for years I worry it might be redundant to many…so always glad to hear that it’s still new to a lot of people. These are perfect; it’s that crunch and bit of salt that takes them over the top John…a must try!

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