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Cook's Country Potato Chip Cookies

Oustanding. You'll need to use Cape Cod 40 percent Reduced Fat Potato Chips. They're super crunchy. Smash them in a baggie with a rolling pin. Don't use regular potato chips. They make the cookies too greasy.

Ready In:
28mins
Yields:
Units:

ingredients

directions

  • Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  • Combine: flour, potato chips, pecans and salt in one bowl.
  • In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.).
  • Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes.
  • Can be stored in airtight container at room temp for up to 2 days.
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RECIPE MADE WITH LOVE BY

@Debbie R.
Contributor
@Debbie R.
Contributor
"Oustanding. You'll need to use Cape Cod 40 percent Reduced Fat Potato Chips. They're super crunchy. Smash them in a baggie with a rolling pin. Don't use regular potato chips. They make the cookies too greasy."
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  1. Debbie R.
    Oustanding. You'll need to use Cape Cod 40 percent Reduced Fat Potato Chips. They're super crunchy. Smash them in a baggie with a rolling pin. Don't use regular potato chips. They make the cookies too greasy.
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