Yield: Yields about 30 cookies.
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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Easy-peasy cookies to make, and even easier to eat! I melted some caramel chips with a bit of coconut oil for a drizzle of frosting - yum!
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!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?