Potato Chip Cookies
Disclaimer: This post contains affiliate links.
Several years ago, my grandma brought a new dessert to our Superbowl party. I’ve told you all this before, but my grandma was a master chef. She was always in the kitchen, creating new recipes and perfecting published recipes. She was featured on cooking radio shows and published in the cooking column in the newspaper and brought home blue ribbons from local fairs. Our family isn’t the same without her food.
Back to the Superbowl party. Grandma brought over a new dessert that she called “potato chip cookies”. I know what you’re thinking: “what the heck??”
You aren’t alone. We all looked at each other sideways when she told us what they were. The thought of potato chips in my cookies didn’t sound too appealing, but then again, this was Grandma and Grandma was known for her amazing recipes. Rather skeptically, we each bit into a cookie. The rest, as they say, is history. Grandma didn’t disappoint! Her cookie was sheer perfection; with the contrast of salty and sweet, these cookies are chewy and crispy at the same time, which I didn’t even know was possible. They taste similar to those pecan sandies cookies that you buy at the store, except way better because they are fresh and homemade and have Grandma’s secret ingredient (potato chips). I can’t even explain to you how delicious these cookies are. You are gonna have to try them for yourself to see. With the Superbowl coming up this weekend, these would make the perfect game time treat! Your friends will be intrigued and impressed. Give them a try and let me know what you think!
What you will need:
First thing you need to do is prep your chips and pecans. You want your chips crushed and your pecans chopped. Do that and set it aside.
Also, separate your egg yolk and slightly beat your yolk. It seems like whenever I go to other people’s houses to bake, they don’t have an egg yolk separator. I don’t know how people bake regularly without one; I guess I don’t have skills. I do enough baking that I don’t wanna live without my egg separator.
Also, can we just take a little time out real quick to talk about my cute kitchen utensils? I got spoiled a little last Christmas with Pioneer Woman cooking utensils. My sister-in-law got me the cutest kitchen accessory pack. I don’t know she found it so cheap (our spending limit was $20); I think it was a Black Friday sale so I totally scored on that one. It makes for cute tutorials, am I right?
Back to business. In a large mixing bowl or with your kitchen aid, cream your butter and sugar with a beater. Then, add your egg yolk. Add salt, vanilla, chips and flour, in that order.
Mix in your pecans.
Roll your dough into small balls and place them on a parchment lined cookie sheet. Then, take a glass and flatten the balls onto the sheet. Jeff remembers my grandma flattening them more than I did, and that would make sense since they are potato chip cookies, and potato chips are thin. They taste good either way and I kind of like them a little thicker; don’t be afraid to experiment and see what you like.
Pop them in a preheated oven (350) for 10-15 minutes. If you are going on the thinner side, you’ll need less time, but if you want them thicker like I did, it will take closer to 15 minutes. Keep an eye on them so they don’t get overcooked. They should look slightly golden brown around the edges when they are done.
Sprinkle on some powdered sugar while they are still hot. If you don’t have one of these powdered sugar shakers, do yourself a favor and get one. They are great for baking and even for sprinkling French toast. I love mine! I got mine from Pampered Chef but you can find them other places. I’ll post a link for you at the end.
Now the best step of all: EAT. Try not to eat them all. I am warning you now that they are addicting.
That’s all there is to it! This recipe is simple but delicious and I guarantee they’ll be a hit at your Superbowl party (or any party, for that matter).
Don’t forget your sugar shaker and egg yolk separator:
- In a kitchen aid, or in a big bowl with a hand mixer, cream together butter and sugar. Add the egg yolk.
- Add vanilla, salt, crushed potato chips, and flour. Mix well.
- Stir in pecans.
- Form into small balls and place on cookie sheet lined with parchment paper.
- With the bottom of a glass, flatten down the cookies.
- Bake at 350 for 10-15 mins, until they are starting to turn a light golden brown on the edges.
- Sprinkle powder sugar on top of cookies while they are still warm.
