For added taste, pecans are added to this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 14 mins |
| Additional Time: | 14 mins |
| Total Time: | 48 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup butter
- ½ cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅔ cup crushed potato chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
- Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 66 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These were amazing
I skipped the pecans & added chocolate chips. Amazing!
They are just Okay. I thought I missed SOMETHING in the recipe. However I did not. An okay cookie, however lacking in flavor..
I work the overnight shift at an assisted living home….I absolutely cannot keep these cookies in stock! When I’m off for 7 days every two weeks, I get phone calls asking when I’m coming back (not that they miss me…more, that they miss these cookies!!!) Thank you!!!
These are exactly what I was hoping for when I thought about adding potato chips to cookies. They’re super rich, crispy, salty and sweet and have an amazing texture, kind of like pecan sandies. I added a bit more crushed chips than the recipe called for, and also tossed in a few handfuls of chocolate pieces, which went fabulously with the salt and crunchy texture.
I also dusted the finished cookies with powdered sugar and then increased the potato chips to one cup…other than that I followed the recipe exactly. These cookies came out perfect! Very reminiscent of a pecan sandy but with a nice crunch inside. Definitely will be making these again!
tasty. I cut the recipe in half (concerned about the amount of butter) and they still turned out delish. Light tasting, quick and easy. Excellent use for leftover potato chips!
I must have used some kind of wrong ingredient, but these cookies were not too good at all. Will try again some other time.
This is a standard recipe from an old church cookbook I have been making for years, we make them for Xmas and dust with powdered sugar, and green and red sprinkles. Thanks for sharing! For those who are complaining about the cookies falling apart, remember to use the yolk ONLY, not the whole egg. Also, using Lay’s chips that are a day old works great!
I grew up on these cookies. Pretty much the same except use powdered sugar in dough instead of granulated. Makes the much lighter and will melt in your mouth. It really makes a difference with this cookie. Dust with powdered sugar when almost cool.
These cookies are WONDERFUL.
Worth the calories! Use a thin potato chip like Lays. Do not flatten dough with a fork. Just drop dough from a teaspoon or a medium/small scoop. Bake cookies only until edges are slightly browned (do not over cook). Dust with powdered sugar when still warm. Enjoy!
i made this exactly how stated but it turned out a mess. the chips became chewy (in a bad, stale-like, way) and the cookie did not hold up as one piece. not worth all of the calories.
I made this out of curiosity. Was wondering how can savoury potato chips be a major ingredient in making cookies. It was worth trying. Whoever tried the cookies loved it! But the only problem is that it’s very very greasy. It’s like eating butter mixed with chips. I personally don’t like it for the oily taste.
Loved these cookies. I used a few more crushed chips and way less pecans. I also didn’t flatten them, just dropped dough on the sheet. Delicious.
These are one of my favorite cookies. For best flavor and texture, do NOT overbake – the cookies pictured with the recipe are overdone. I bake about 9 1/2 minutes. Dusting with powdered sugar is a must. Thanks for contributing this recipe!!
Very dry yet they totally melted off the sides of the cookie sheet… soooo much butter! Will try this again with another recipe.
My knitting group raves over this one. I get asked to make them for every party. With and without pecans. They just melt in your mouth. Try them! Don’t forget to sprinkle with powdered sugar hot out of the oven.
These cookies were awesome!! Made them to take to work and everyone loved them. Passed the recipe on to several people. I think using good butter makes all the difference
So-so…. not very flavorful. Seemed dry.
These cookies are well worth heating up the oven on a summer day!! I took another cooks advice and used the saltier chips–excellent. These will be a favorite in my house.