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Potato Chip Cookies

Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.

  • prep: 25 mins
    total time: 1 hour 10 mins
  • yield: Makes 19
Photography: Johnny Miller

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Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
  • 1 cup pecans (3 3/4 ounces), toasted and coarsely chopped

Cook's Note

Cookies can be stored in an airtight container up to 5 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

  2. Step 2

    Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

  3. Step 3

    Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.

Source
Martha Stewart Living, July 2012

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Reviews (18)

  • 30 May, 2014

    4 issues - 1. 1/4 cup balls are way 2 big 2. 18 mins is way too long (16 is also too long) because the day after I made them (wrapped tightly night b4) they were hard (edible but hard). 3. They don't spread much so spacing the 1 1/2" balls an inch apart works (this size gives you over 30 cookies that are thick & big). 4. They're not sweet enough but the chip flavor comes through. Even so, most people who tried them liked them & took them home. If I make them again, I'll add chocolate chips.

  • 23 Aug, 2013

    soooo good as usual, thank you Martha

  • 27 Jun, 2013

    I made these and they were sooooo good. Also the ingredients are not very extravagant. Very simple to make and little effort needed :)

  • 28 May, 2013

    These look delicious for a treat. I don't think a cardiologist appointment would be necessary. Everything in moderation. I will definately be making these.

  • 5 Mar, 2013

    Wow!! I have no problems with making sweets every once in a while but why not make a cardiologist apt. after eating these. 4 cups of potato chips and 2 sticks of butter. That is way too much fat!!! No thanks. There are better cookies lower in fat

  • 16 Aug, 2012

    Do you ever test your recipes? I followed this one, and the baking time was way too long, the count was off (I made about 40 cookies) and the cookies were not very sweet. I also had a pile of potato chip crumbs left over. Will NOT be making again.

  • 15 Aug, 2012

    These turned out great! The key to making them not too salty is to use unsalted butter, as the recipe states. Our were not too salty. I made 2 inch balls as in the recipe, and I got 2 dozen large, yummy cookies!

  • 25 Jul, 2012

    I forgot to add it made 4 dozen cookies! Not 18!!

  • 25 Jul, 2012

    Problem with the recipe is it says it makes 18 cookies. Those would have to be huge cookies. I used my larger cookie scoop 1 1/2 inches I baked for 12 min. and the cookies were a large 3 inch cookie. They look nice...... I did toast the pecans which did add some flavor. My dh complained they were too salty for him. I'm not sure if I made again I would use the coarse salt........I used Lays brand potato chips and they are fairly salty.

  • 16 Jul, 2012

    I love this cookie, but I think the next time I make it I will add milk chocolate chips to make them even better!

  • 7 Jul, 2012

    Very good cookie. Different than most of the cookies I've made. I loved the crunch and salty taste along with the mild sweet taste. I think they'd be delicious dipped in chocolate.

  • 1 Jul, 2012

    HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.

  • 1 Jul, 2012

    HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.

  • 1 Jul, 2012

    HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.

  • 1 Jul, 2012

    I agree with everyone. There isn't much taste and I will not make them again.

  • 23 Jun, 2012

    Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.

  • 23 Jun, 2012

    Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.

  • 13 Jun, 2012

    Salty, but not salty and sweet as described. (kinda bland) Next time I'll try using 1-1/2 c. brown sugar rather than 3/4 c. brown and 3/4 c. white (granulated). I made them smaller and baked them for less time -- that seemed to work. 2-inch balls, as directed, must make for some BIG cookies!