Potato Chip and Pecan Cookies
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
Total TimePrep: 10 min. + chilling Bake: 15 min./batch
- 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.
Nutrition Facts2 each: 232 calories, 16g fat (8g saturated fat), 33mg cholesterol, 135mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 2g protein.
Originally published as Potato Chip Cookies in Taste of Home June/July 2002
Follow along as we show you how to make these fantastic recipes from our archive.