Potato Chip Cookies

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.[/donotprint]

Potato Chip Cookies

Yield: about 24 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.

63 Responses to “Potato Chip Cookies”

  1. Shaina — April 11, 2011 at 12:31 pm

    Such a fantastic idea for the end of the bag.


  2. Momma — April 11, 2011 at 1:34 pm


    I made your cookies over the week end, they were very good . Your brother and boys at Mullinax’s loved them. Your biggest fan John said they weren’t sweet enough, but we know that the big old cookie monster love sweet,sweet, sweet.


  3. Rachel — April 14, 2011 at 11:21 pm

    I made these last night and they tasted AMAZING. My only problem was the batter was so crumbly that I couldn’t actually get the dough to form together. I ended up adding a little water and they held together much better. Not sure what happened


  4. Allison — April 15, 2011 at 12:55 pm

    I absolutely have to make these for my boyfriend! Two of his favorite things are potato chips and cookies. What better treat for him then something that combines the two?


  5. Lisa — July 5, 2011 at 9:27 pm

    I made these cookies today and they are wonderful! I used macadamia nuts instead of pecans, because I already had them. Still turned out great though.


  6. jeanniebee — August 28, 2011 at 4:33 pm

    Wow! These were great! I love finding new cookie recipes, especially ones that make people go, “WHAT?!?!?” and then, “WOW!!!” Thanks for sharing. These were delicious!


  7. gail — November 9, 2011 at 9:49 pm

    made these cookies today. can’t wait to share them at work tomorrow. this is one of the best cookie recipes i have ever tasted! thanks so much for sharing!!!!! i know i will be making these again and again!


  8. Polly — January 27, 2012 at 2:06 pm

    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.


  9. Daniel Margolies — March 6, 2012 at 6:07 am

    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.


  10. Steve Fentriss — December 19, 2013 at 2:41 am

    Those look SO GOOD.


  11. jan — December 10, 2014 at 11:45 am

    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!!


    • Jamie — December 10, 2014 at 11:49 am

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

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