- 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
- 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.