An unusual cookie but incredibly delicious. It is a recipe that I adapted from a 3M co-worker of mine many, many years ago. We use to have amazing holiday office parties where everyone would bring in their special side dishes or desserts. My friend and fellow co-worker, Barbara House brought in these amazing cookies. I was in my mid-twenties at the time. They were so darn good that she shared her recipe with me. And, I have been baking them for 30+ years now. My family loves them so much that my mother started to bake them as well.
I only make them at Christmas time. Why? Three sticks of butter along with 1-1/2 cups sugars and a entire bag of potato chips that’s why. It is so worth the splurge during the holiday season.
These cookies remind me of a Pecan Sandy only better! The Potato Chip Cookie is also a favorite among all three of my sons. Once I bake them, they are gone within a day.
It is also a very easy cookie to make during the holidays. This recipes yields approximately 4 dozen cookies. You may want to double the recipe because the cookies are so good that they will disappear fast!
Potato Chip Cookies
- Kitchenaid Mixer
- Measuring Cups
- Measuring Pans
- Parchment Paper
- Measuring Spoon
- Cookie Sheets (non-stick baking pans)
- 3 Sticks Salted Butter
- 1 1/2 Cups Granulate White Sugar
- 2 Large Egg Yolks
- 1 tsp Vanilla
- 3 Cups All Purpose Flour
- 1 1/2 Cups Crushed Potato Chips Use a gallon Ziplock bag to pour the potato chips in and crush with your hands by squeezing the bag. I usually will leave a corner unzipped so the bag does not burst.
- 1 Cup Chopped Pecans
- 1 TBSP Sugar Set Aside
- Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper.
- In Kitchenaid cream together butter, sugar and vanilla.
- Separate egg yolks from whites. You will only be using 2 egg yolks. Beat yolks and add to butter mixture. Scrap the sides of the bowls with a spatula.
- Add the flour, one cup add a time. Scrap the sides of the bowls with a spatula in between each batch of flour. Continue until all flour is combined into the butter mixture.
- Slow pour in the crushed potato chips. Your mixer should be on a medium speed until well mixed.
- Add chopped pecans and mix well.
- Roll the cookie mixture into 1" balls and place on baking sheets that has been lined with parchment paper.
- Using the tablespoon of sugar that you set aside, place in a bowl on plate. You will use this to dip your fork in to keep the cookie dough from sticking to your fork. You will need to make a criss cross mark across each cookie.
- Bake cookies for 9-11 minutes. Until the edges of the cookies are golden brown.