Potato-Chip Cookies


2-1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 cups crushed potato chips, plus 2 cups more for rolling
3/4 cup finely chopped pecans or walnuts


Preheat your oven to 350° and position racks in the middle, with space in between. Line two cookie sheets with parchment paper and set aside.

Using a standing or hand-held mixer, cream the butter, sugar, and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat 1 minute. In a medium-size bowl, whisk together the flour and baking powder. Add the dry mixture to the wet ingredients and beat until combined. Add 1-½ cups crushed potato chips and the nuts and stir to combine.

Fill a medium-size bowl with the remaining 2 cups of potato chips. Portion and roll the dough into 1-½-inch balls, and roll each in the chips to coat. Arrange 2 inches apart on the prepared sheets, and bake until just barely golden on the bottom (they won’t brown much), 12 minutes. Rotate pans halfway through. Remove cookies from the oven and cool on wire racks.


about 4 dozen cookies

Preparation Time

40 Minutes

Total Time

55 Minutes

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