Potato Chip Cookies II

Potato Chip Cookies II

Barbara 0

"This recipe adds pecans for extra flavor."

Ingredients 48 m {{adjustedServings}} servings 158 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
  3. Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.
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Reviews 29

  1. 34 Ratings

Sweet Dolly

These are one of my favorite cookies. For best flavor and texture, do NOT overbake - the cookies pictured with the recipe are overdone. I bake about 9 1/2 minutes. Dusting with powdered sugar is a must. Thanks for contributing this recipe!!


These cookies are well worth heating up the oven on a summer day!! I took another cooks advice and used the saltier chips--excellent. These will be a favorite in my house.


Worth the calories! Use a thin potato chip like Lays. Do not flatten dough with a fork. Just drop dough from a teaspoon or a medium/small scoop. Bake cookies only until edges are slightly browned (do not over cook). Dust with powdered sugar when still warm. Enjoy!