Potato Chip Cookies with Toasted Pecans

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

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.

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?

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!

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’

Yield: 4 dozen cookies

Potato Chip Cookies with Toasted Pecans

Print

A shortbread cookie filled with pecans and potato chips; the perfect blend of sweet and salty.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 tsp vanilla
• 3-1/2 cups all-purpose flour
• 1/2 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

1. Preheat oven to 350°.
2. Cream butter and sugar in a large mixing bowl until light and fluffy. Add vanilla and beat in well.
3. Combine flour and salt if using and whisk together.
4. Gradually add flour mixture to creamed mixture and mix well. Stir in potato chips and toasted pecans.
5. 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).
6. Bake 10-12 minutes or until very lightly browned.
7. Remove from the oven and cool 2 minutes before removing from cookie sheet.
8. Put confectioners sugar into a wide bowl and dust cookies all over with sugar.
9. 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.