August 4, 2006
Potato Chip Cookies
A while back, Quinn and I came into possession of a box of potato chip cookies from Immaculate Baking Company. We were instantly enamored. If we’d not had a free box of these cookies, I’m not sure we would have ever tried cookies made with potato chips. Oh, but they were good. Since then, I’ve been on a quest to duplicate these cookies in my own kitchen. This is one of the many recipes I’ve found in my search.
Yield: 30 cookies
Potato Chip Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 & 1/4 cups (150g) all-purpose flour
- 3/4 cup crushed potato chips
- 3/4 cup (90g) finely chopped pecans
- 3 tablespoons sugar for dipping
- 30 pecan halves for the tops of the cookies
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Using an electric mixer on medium speed, beat the butter, sugar, egg yolk, and vanilla until light and fluffy.
- Reduce mixer speed to low. Gradually add the flour and crushed chips, mixing just until combined. Stir in the pecans.
- Using about 2 tablespoons of dough at a time, form the dough into balls. Place 3 inches apart on the prepared pans.
- Lightly coat a flat-bottomed glass with cooking spray.
- Dip the glass into the sugar and then flatten each ball of cookie dough.
- Place a pecan half on top of each cookie.
- Bake 8 to 10 minutes, or until golden brown.
- Cool on the pan on a wire rack for 5 minutes. Then carefully transfer the cookies to a wire rack to cool completely.
Notes
Recipe slightly adapted from CDKitchen.
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10 Comments on “Potato Chip Cookies”
Potato chips in a cookie? Crazy! Actually I’ve heard of these before, but I’ve never tried them. It scares me a little. But if they were free, I’d certainly try them too.
loved your web site
I LOVE these cookies. My grandma used to always have them on hand when we came to visit. I posted her recipe yesterday, and I think it’s a good one.
I make potato chip cookies for work alot and all the people there just love them. Try putting in alittle salt. The Chips don’t really have enough to flavor the dough. Also use real butter. If you want my recipe just let me know.
Carla, I’d love to see your recipe. I’ve never found one that I really like. Thanks!
Here is my recipe:
1 cup butter softened
1/2 cup of sugar
1 2/3 cups of flour
1/2 salt or sea salt
1 tsp. fo vanilla
1 overflowing cup of crushed potato chips.
1/2 c. of pecan nuts chopped almost fine.
Mix butter and sugar together well . Now the flour and salt, vanilla and mix well again. When you put in the potato chips and nuts you might want to use your hands. The dough will be stiff. I use a scoop for the dough at this point to put on the cookie sheet which can be lightly greased if you don’t have a non-stick pan. You want about a rounded teaspoon of dough or if you want larger…go for the tablespoon scoop. Being the scoops are rounded I lightly flatten each with the back of a spoon dipped in sugar…just slightly now not completely flat. Bake at 350 for about 10 to 15 minutes. Check after 10 min. though. You don’t want them brown but set. The larger cookies will take more time. Cool on cookie rack and when cooled dust with confectioner’s sugar. Small cookies make about 40 and larger about 30. P.S. Don’t crushed your potato chips to dust. You want to feel the crunch and taste the chip. Also use good chips. I use Lay’s classic
Thanks so much, Carla! ๐
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Did you ever revisit this? I have some leftover chips! ๐
Steph, I haven’t remade these! I’ve been thinking about them a lot for the last few months, so maybe I’ll try another variation soon.