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Potato Chip Cookies

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I have been baking for a long time and kinda consider myself a cookie connoisseur, so when my mom mentioned Potato Chip Cookies, I may have had a little tantrum about her never mentioning these before, and mentioning them now like I should have known all along about their sweet and salty perfection. Doesn’t my mother know I relied on her for my culinary education?

Let me explain our chip situation to you. Yes, it is indeed a situation. Ya see, Brian has a thing for chips: whether they’re Doritos, Ruffles, or Tostitos, he’s all about them. But he’s only into them the day he opens the bag. It’s kinda his “thing” and he won’t touch a chip out of a previously opened bag. Needless to say we have countless opened-yet-only-half-eaten chip bags.

So as we were cleaning out the “Chip and Fruit Roll-Up Cupboard” (yes, there is a small cupboard dedicated to the chips and fruit snacks), I came across a half eaten bag of Lays.

Instead of tossing them into the trash, I decided to give these Potato Chip Cookies a whirl.

These Potato Chip Cookies remind me very much of Pecan Sandies. They’re crumbly, shortbread-like texture and salty undertone make them irresistible. Dip ’em in little semisweet chocolate and add a tiny pinch of sea salt, and you’ll pretty much have one of the best tasting and simplest cookies you’ll ever make.

Potato Chip Cookies


1 cup butter, softened
3/4 cup granulated sugar
3/4 cup crushed potato chips (ridged or regular)
1/2 cup ground pecans
1 teaspoon pure vanilla extract
2 cups all-purpose flour

1/4 cup confectioners’ sugar


1. Preheat oven to 350 degrees and line a baking sheets with parchment paper.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream together the butter and granulated sugar until light and fluffy; about 3 minutes. With your mixer on low speed, add in potato chips and pecans and mix on low speed until fully incorporated. Add vanilla and mix until thoroughly combined. Stir in flour and mix the flour is just combined; do not over-mix.

3. Using a medium cookie scoop (1 ½ tablespoons) scoop dough into 1 inch balls. Place dough balls 2 inches apart on prepared baking sheets.

4. Slightly flatten each dough ball with a glass dipped in confectioners’ sugar.

5. Bake in preheated oven for 12-15 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.

6. If desired, garnish cooled cookies with a drizzle of melted chocolate and a sprinkling of fine sea salt.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Saturday 12th of December 2020

I made tgese GF by substituting Bob's Red Mill 1 for 1 GF Baking Mix for the flour. They are delicious, and look identical to your picture.


Friday 18th of December 2020

So happy to hear you enjoyed them. Thanks for the GF tip!


Wednesday 10th of December 2014

I had lost my beloved chip rec. Having looked at them all yours was the one because you used a glass to press down. Yahoo!!


Wednesday 10th of December 2014

Jan- So glad you found it here on MBA! :) Happy Holidays! -Jamie

Steve Fentriss

Thursday 19th of December 2013

Those look SO GOOD.

Daniel Margolies

Tuesday 6th of March 2012

I used to eat Lays potato chips with vanilla ice cream at school lunch. My sister: Fritos and pudding.There is something to be said about the sweet and salty. Chocolate covered pretzels are a favorite Christmas “cookie” of mine.


Friday 27th of January 2012

The dough was way too crumbly. I added egg to my second tray of cookies and that improved the quality. Helps if you roll out a log and cut off slices rather than form a ball.

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