Noble Pig

Never Miss A Recipe

· 47 Comments

Potato-Chip Cookie

Add potato chips. 

If you take your traditional Pecan Sandie and add potato chips, you get a delicious crunch with a buttery cookie, not to mention a light and flaky texture.

This Potato-Chip Cookie is a fun twist on a classic cookie, plus you get the bonus of snacking on chips while you work.

Because this a Potato Chip Cookie, I am entering it into January’s Potato Ho-Down, a monthly blogging event.  The Ho Down is crossing hemisphere’s to be hosted by Christie of Fig & Cherry in Australia on January 21st.

So if you are making potatoes of any kind between now and then, enter them into the Ho Down and send your entry over to Christie.

If you would like to host this event, please contact me by email.

Now let’s make these together…


Here is what you will need: Potato Chips, granulated sugar, all-purpose flour, unsalted butter, pure vanilla extract and pecans.


Beat 1 cup unsalted butter and  1/2 cup granulated sugar on medium speed until creamy and well blended; about 5 minutes.  Scrape the bowl as needed.  Add 1 teaspoon pure vanilla extract and beat again until well blended. 

Add a scant two cups flour (1/2 pound or 8 ounces), 1/2 cup finely chopped pecans (2 ounces) and 1/2 cup finely crushed potato chips.  Mix on low speed until just blended.

Shape heaping teaspoons of dough into 1-inch balls, arranging them 2 inches apart on baking sheets covered in parchment.


Put some sugar in a shallow bowl.  Lightly grease the bottom of a glass or measuring cup with soft butter.  Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4-inch thick.  Repeat dipping and pressing with the remaining balls.

Position oven racks in the middle and top of the oven and heat the oven to 350 degrees.  Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking.

Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.

Perfect with coffee, tea or milk.

Nice gifts too.

Potato-Chip Cookies
Adapted from Fine Cooking

Yields about 30 cookies

1 cup unsalted butter, softened at room temperature; more for shaping
1/2 cup granulated sugar; more for shaping
1 teaspoon pure vanilla extract
1/2 lb. (a scant 2 cups or 8 ounces) all-purpose flour
2 oz. (1/2 cup) finely chopped pecans
1/2 cup finely crushed potato chips

Beat 1 cup unsalted butter and  1/2 cup granulated sugar on medium speed until creamy and well blended; about 5 minutes.  Scrape the bowl as needed.  Add 1 teaspoon pure vanilla extract and beat again until well blended. 

Add a scant two cups flour (1/2 pound or 8 ounces), 1/2 cup finely chopped pecans (2 ounces) and 1/2 cup finely crushed potato chips.  Mix on low speed until just blended.

Shape heaping teaspoons of dough into 1-inch balls, arranging them 2 inches apart on baking sheets covered in parchment.

Put some sugar in a shallow bowl.  Lightly grease the bottom of a glass or measuring cup with soft butter.  Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4-inch thick.  Repeat dipping and pressing with the remaining balls.

Position oven racks in the middle and top of the oven and heat the oven to 350 degrees.  Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking.

Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.

*Do not freeze or refrigerate the unbaked dough or the potato chips will become soggy.

Never Miss a Recipe

Subscribe by Email

Comments

  4. A strange combination, but I can just imagine the taste sensation once it all gets blended together. Reminds me of a high school craze when I was going to school. A crumbled “butterfinger” candy bar into a bag of potato chips. A remarkable tasting sensation! I bet those potato chip pecan sandies are a remarkable tasting sensation also. My mother would probably serve a sweet homemade blackberry wine with them!

    Reply

  24. hmmmm, I plan to make rangers today, but don’t have rice krispies. I was thinking of trying corn flakes which I have on hand and am pretty sure will work. I wish I had some potato chips I would try those instead! Those sandies look delicious!

    Reply

  28. OH MY STARS!!!! Pecan Sandies are one of my all time favorite cookies….YUMMMM!!! I am definately nuts about nuts…anything with nuts! You always have the best recipes…thank you!

    Reply

  33. what?!?! good grief, sometimes i’m completely convinced that i live in a cave. tater chips in cookies? what a tremendous idea. it seems like i always have some (semi-stale) chips on hand. 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.