- 2 cups butter, softened
- 1 cup sugar
- 4 cups all-purpose flour
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup crushed potato chips
- 1 cup chopped pecans
- 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.
- 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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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."