Potato Chip Cookies

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

  • Prep:
  • Total Time:
  • Yield: Makes 18
Potato Chip Cookies

Photography: Johnny Miller

Source: Martha Stewart Living, July 2012


  • 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 (about 10 ounces), divided
  • 1 cup pecans, toasted and coarsely chopped


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

  3. Roll dough into 2-inch balls, 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 to 20 minutes. Let cool completely on baking sheet.

Cook's Notes

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


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