This recipe for Potato Chip Cookies caught my eye in the July edition of Martha Stewart Living Magazine. What a fun summer time treat combo: potato chips and cookies mixed together! Since my dad is such a huge potato chip fan I thought i’d whip up a batch.

These cookies are super easy to make, the hard part was keeping my dad away from the potato chips before I could get them into the cookies. The combination of sweet and salty is always a plus in my book, and these cookies satisfy with that chewy-crunchy-buttery-salt sweet flavor and texture. Try these out for your next BBQ or picinic.


You can find the recipe here. I used a 10 oz. bag of Lay’s Original Potato Chips for my cookies. These potato chips are thin, light and crispy with the right amount of salt and really worked well with this recipe.

Preheat the oven to 375 degrees and line a baking sheet with parchment or Silpat and set aside.

In a small pan toast the 1 cup of pecans and then coarsely chop. Set nuts aside. Crush the 10 oz. bag of potato chips so that they are coarsely crushed. Set 2 cups aside for rolling later.

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, light brown sugar and granulated sugar. Mix in the eggs and vanilla until completely incorporated. Beat in the flour mixture until a dough just begins to come together.

Scrape down the bowl and add the 2 cups crushed potato chips and toasted, chopped pecans. Mix together until just combined.

Using a #24 scoop, scoop out dough into 2 inch balls and roll in remaining 2 cups of crushed potato chips.

I like to roll all my dough balls and coat with potato chips first before I start any baking. That way I can clean up and have dough-free hands while using the oven. I leave the rolled dough balls in the fridge and take them out when i’m ready to bake.

Place dough balls 2 inches apart on prepared baking sheet. I was able to bake 4 cookies per sheet.

Bake cookies for 16-20 minutes or until golden brown. Let cookies cool completely on wire rack before storing in airtight container. This recipe makes around 18 cookies.

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