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Potato Chip Cookies with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Potato Chip Cookies combine the salty crunch of ridged or regular potato chips with the rich flavor of ground pecans and buttery dough, creating an irresistible sweet and savory treat. Soft on the inside with a slight crisp on the outside, these cookies are finished optionally with melted chocolate and flaky sea salt for a gourmet touch, perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup crushed potato chips (ridged or regular)
  • ½ cup ground pecans
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour

For Finishing (Optional)

  • ¼ cup confectioners’ sugar (for dusting and flattening dough balls)
  • Melted chocolate (for drizzling)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, or using a hand mixer in a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes. This step creates a tender texture in the cookies.
  3. Add Potato Chips, Pecans, and Vanilla: With the mixer on low speed, incorporate the crushed potato chips and ground pecans until evenly distributed. Then add the vanilla extract and mix until fully combined to enhance flavor depth.
  4. Incorporate Flour: Stir in the all-purpose flour gradually and mix just until combined. Overmixing can develop the gluten too much and make the cookies tough, so mix carefully.
  5. Scoop Dough Balls: Using a medium cookie scoop (about 1½ tablespoons), portion out the dough into approximately 1-inch balls. Space each ball about 2 inches apart on the prepared baking sheets to allow for spreading.
  6. Flatten and Dust Dough Balls: Slightly flatten each dough ball with the bottom of a glass dipped into confectioners’ sugar. This prevents sticking and adds a delicate outer texture to the cookies.
  7. Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges start to turn a light golden brown. This ensures a tender yet slightly crisp cookie.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
  9. Optional Garnish: Once cooled, drizzle melted chocolate over the cookies and sprinkle with flaky sea salt to add an extra layer of flavor and a beautiful finish.

Notes

  • Use ridged potato chips for extra texture, but regular chips work well too.
  • Do not overmix after adding flour to keep cookies tender.
  • Flattening the dough balls with a sugared glass helps create a pretty crackled top and prevents sticking.
  • Allow cookies to cool slightly before moving to avoid breaking.
  • The optional chocolate drizzle and sea salt elevate the flavor but can be omitted if preferred.
  • Store cookies in an airtight container for up to one week for optimal freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 8g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://piesbypaula.com/potato-chip-cookies-with-pecans-recipe/