New This Month

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

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.

Reviews Add a comment

  • ljdanderson2011
    24 FEB, 2017
    These cookies have a good sweet salty balance. Made them for a potluck at work and didn't have any left. I did add bacon bits.
    5 FEB, 2017
    The baking time seems to be quite a bit too long. I reduced the bake time on my 2nd batch to 15 min, then dipped my cooled cookies in melted milk chocolate. The sweetness from the chocolate really helped balance the saltiness of the chips. In my opinion, before adding the chocolate the cookies really were too salty.
  • ALR7726720DW
    22 DEC, 2016
    I don't quite understand those who are disappointed in this recipe because the cookie isn't sweet enough. Why would you want it any other way it's made to turn out? It's a 'Potato Chip' cookie recipe! If there was too much sweetness to it, it would spoil the whole concept! Just sayin'...
  • MS10256246
    21 OCT, 2014
    After reading the other reviews, I played around with the ingredients and definitely came up with a winner (in my book!) I bumped up the brown sugar to a generous cup, added 1 1/2 tsp cardamom, a cup of semi sweet chocolate chips. I also dropped the temperature to 360 and baked for 12 minutes. They were GOOD!
  • MS12389278
    28 AUG, 2014
    Quite a disappointment - were not well received by either of the groups I served them to - suggested size of cookie would be much bigger than shown in the photo - I made mine smaller and adjusted the cooking time. Loved the idea of this cookie - they just were not good. For those who are going to try the recipe, a bit more sugar than called for might help.
  • pattyannep
    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.
  • MS10589452
    23 AUG, 2013
    soooo good as usual, thank you Martha
  • mjiseminger
    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 :)
  • punkinhead
    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.
  • Toni Caddell South
    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