Description
These Potato Chip Cookies offer a delightful blend of sweet and salty flavors with a satisfying crunch. Made with crushed potato chips, ground pecans, and a hint of vanilla, they’re soft-baked to golden perfection and optionally finished with melted chocolate and flaky sea salt for an irresistible treat.
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
- ¼ cup confectioners’ sugar (for flattening dough balls)
For Finishing (Optional)
- Melted chocolate
- Flaky sea salt
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar. Using a stand mixer with a paddle attachment or a hand mixer, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes. This step creates a tender texture in the cookies.
- Add potato chips and pecans. Lower the mixer speed and gradually add the crushed potato chips and ground pecans. Mix gently until the ingredients are fully incorporated to distribute the chips evenly throughout the dough.
- Incorporate vanilla and flour. Add the teaspoon of vanilla extract and mix until combined. Then stir in the all-purpose flour carefully, mixing just until the flour disappears; over-mixing can result in tough cookies.
- Scoop the dough. Use a medium cookie scoop (about 1½ tablespoons) to portion the dough into balls approximately 1 inch in diameter. Place them spaced at least 2 inches apart on the prepared baking sheets to allow spreading during baking.
- Flatten the dough balls. Dip the bottom of a glass into confectioners’ sugar, then use it to gently press down each dough ball to slightly flatten them. This prevents excess sticking and helps achieve the cookie shape.
- Bake the cookies. Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies turn lightly browned on the edges, indicating they are perfectly baked but still tender inside.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and allows them to firm up properly.
- Optional finishing touch. Once cooled, drizzle the cookies with melted chocolate and sprinkle lightly with flaky sea salt. This step enhances the sweet and salty flavor profile and adds an elegant look to the cookies.
Notes
- You can use either ridged or regular potato chips for different texture experiences.
- Ground pecans can be substituted with walnuts or almonds if preferred.
- Be careful not to over-mix the dough once flour is added to keep the cookies tender.
- Melted chocolate and sea salt are optional but highly recommended for added flavor contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
