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


  • 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


  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on medium speed, beat the butter, sugar, egg yolk, and vanilla until light and fluffy.
  3. Reduce mixer speed to low. Gradually add the flour and crushed chips, mixing just until combined. Stir in the pecans.
  4. Using about 2 tablespoons of dough at a time, form the dough into balls. Place 3 inches apart on the prepared pans.
  5. Lightly coat a flat-bottomed glass with cooking spray.
  6. Dip the glass into the sugar and then flatten each ball of cookie dough.
  7. Place a pecan half on top of each cookie.
  8. Bake 8 to 10 minutes, or until golden brown.
  9. Cool on the pan on a wire rack for 5 minutes. Then carefully transfer the cookies to a wire rack to cool completely.


Recipe slightly adapted from CDKitchen.

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