My Recipe Box

Potato-Chip Cookies


Yields about 30 cookies.

  • by from Fine Cooking
    Issue 61

Potato chips in a cookie? You bet. My version of my grandmother’s recipe adds a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a light and flaky texture. Don't refrigerate or freeze the unbaked dough, as the potato chips will become soggy.

  • 8 oz. (1 cup) unsalted butter, softened at room temperature; more for shaping
  • 1/2 cup granulated sugar; more for shaping
  • 1 tsp. pure vanilla extract
  • 8 oz. (scant 2 cups) all-purpose flour
  • 2 oz. (1/2 cup) finely chopped pecans
  • 1/2 cup finely crushed potato chips
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.

With a stand mixer (use the paddle attachment) or 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 the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended.

Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4 inch thick. Repeat dipping and pressing with the remaining balls.

Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.

Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

Photo: Scott Phillips

Excellent, as so many have said. I used rainbow sanding sugar to jazz them up a bit, and they looked adorable!

These were really delicious! Watched very carefully for browning around the edges -- probably took close to 15 minutes in my oven. Served them with fruit and dark chocolate fondue for Valentine's Day dessert and while excellent plain they were out of this world when dunked in the warm, dark chocolate!

I thought the process oif making them quite easier than it sounds. The cookies were delicious and perfect for the cookie swap that I'm attending tomorrow. Thank you!!


This recipe is need to say or look anywhere else OMG

This recipe is need to say or look anywhere else OMG

Tasted great but turned out too thin and crispy. I did weigh the flour (soft white wheat that I ground myself). My dough came out super wet and sticky. There was no way to roll them into balls as instructed, so I ended up adding more flour to compensate. It did not help with the stickiness. What did I do wrong to make such wet dough?

Nom, Nom, Nom! Upscale Pecan Sandies and VERY addictive.

OMG! Fabulous! Yum, my, yum,yum. I had to give the rest away because they are so good. Thanks Candice for sharing with us! ;)

Just tried this recipe and it is awesome. Like potato chips, no one can eat just one. I had a few white chocolate chips left from another recipe, so melted them with a little shortening, and drizzled those over the cookies. Yum. My husband thought it was a maple flavoring.

Just delicious. I would definitely make them again. They're incredibly easy to put together, and the flattening technique isn't nearly as labor-intensive as it sounds, it just takes a few minutes. I had to bake them a little longer than the recipe said to get them to start browning, about 14 minutes at 350 and then another three at 350 with the convection on. Other than that, I didn't change a thing, and I wouldn't change a thing if I made them again.

I love shortbread so they were a hit with me however even "non" shortbread lovers gave it 5 stars. I dipped 1/2 of them in chocolate and that really "dressed" them up. The flavors were more developed after a couple days and while they're good fresh out of the oven, I'd give them a day or two to sit. I know they say in the recipe that when shaping you need to butter and dip the glass in sugar every single cookie and they were right! You do otherwise the glass sticks to the dough.

Absolutly AMAZING!!and EASY!! I iced some with chocolate and they were fabulous. Great tip by poster of the recipe to NOT REFRIDGERATE OR FREEZE DOUGH. I would have done that if it wasn't instructed not to because the chip bits would get soggy. The texture is nice. I used regular Lay's chips. A KEEPER!!

Potato-chip cookies are so addictive! I've started making these for Christmas gifts but somehow half of them disappear before making it to a gift bag. I like to dip some of the cookies in milk chocolate, which makes for an unbelievable treat.

Every year at Christmas we "do" cookies and in recent years all cookies have to be new to us. We had seven cookies this year I like this cookie best. It is a rather plain looking cookie but it's marvelous flavor and texture make it a sure favorite. Well worth your cookie tray.

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