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Potato chip cookies stacked on a baking sheet.

Potato Chip Cookies

Sometimes, the most unlikely combinations turn out to be completely, mind-blowingly delicious. Take this recipe for Potato Chip Cookies, for example. It's quite possibly the perfect combo of sweet/salty, tender/crunchy; in other words, the perfect cookie.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 80kcal



  • Adjust an oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or foil. 
  • In a medium bowl, combine flour, potato chips, pecans, and salt. Set aside.
  • In a standing mixer fit with the paddle attachment, or using an electric mixer by hand, on medium-high speed cream butter, sugar, and powdered sugar together until pale and fluffy, about 3 minutes.
  • Add egg yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 batches, beating well after each batch to combine.
  • Roll dough into 1-inch balls. Flour the bottom of a drinking glass and flatten balls into 1/4-inch thick. 
  • Bake one sheet at time until cookies are set and lightly browned on the bottom, 10 to 13 minutes. Cool completely on baking sheets, about 15 minutes.


Reduced-fat potato chips are best in this recipe because they have less grease than regular potato chips (so the cookies don't get too greasy). I like kettle chips for the extra crunch.
Adapted from Cook's Country Eats Local.


Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 34mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg