Fine Cooking Potato Chip Cookies
The Iowa Housewife
The Iowa Housewife
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  • ½ lb. (1 cup) butter at room temperature (about 20 minutes to soften)
  • ½ cup granulated sugar; more for shaping
  • 1 teaspoon vanilla extract
  • 8 ounces (scant 2 cups) all purpose flour
  • 2 ounces (i/2 cup) finely chopped pecans
  • ½ cup finely crushed potato chips (try crushing in a ziplock bag with a rolling pin)
  • 1 inch balls (I used cookie scoop). Place about 2 inches apart on lined cookie sheets. Lightly butter the bottom of a flat bottomed glass, dip into granulated sugar and press cookie to about ⅛ to ¼ inch thick. Bake at 350° for 10 to 11 minutes until edges are brown. Cool on pans for 5 minutes and then on wire rack.
  • 30 cookies



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