Potato Chip and Pecan Cookies Recipe

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These treats get their crunch from potato chips and pecans. My grandson, Cameron, enjoys helping make these deliciously different cookies, which are a family favorite.—Dona McCloskey, Minerva, Ohio
Recommended: Fall Cookies
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min./batch
MAKES: 30 servings


  • 2 cups butter, softened
  • 1 cup sugar
  • 4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup crushed potato chips
  • 1 cup chopped pecans

Nutritional Facts

2 each: 232 calories, 16g fat (8g saturated fat), 33mg cholesterol, 135mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Potato Chip Cookies in Taste of Home June/July 2002, p14

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Robin1021 User ID: 1299840 52910
Reviewed Sep. 3, 2008

"I made these for my son's wedding reception and got rave reviews and lots of requests for the recipe! Everyone thought they tasted like homemade Pecan Sandies."

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