I love potato chip cookies. They are so easy to make and, if you have an allergy to eggs, this is the cookie for you. I take mine a little further by adding some sweet and spicy pecans. So easy, and so tasty! This is another recipe from my mom that I grew up loving and it never disappoints.
I use plain lays for these. I also kick up my pecans a bit my making them spicy and sweet. This is one of my favorite cookies to gift during Christmas. Everyone loves them.
Recipe highlights:
- I measure the chips by crushing them in the 1 Cup measuring cup. Just keep pushing them down in the cup until you fill it.
- Be sure that your butter is room temp. You should be able to bend the butter when it’s at the right temp.
- You can make these without the pecans. I like the additional salty goodness and nutty flavor they provide, but it’s optional.
- The kickin pecans can be made ahead of time. I typically make them while I am putting the batter together. You will want to cool them before adding them to the cookie dough.
Kickin Potato Chip Cookies
Ingredients
Kickin Pecans
- 2 Cups Pecans chopped
- 1 Egg white
- ¼ Cup Brown Sugar
- 1 Tbsp Cayenne Powder
- ¼ Tsp Salt
Potato Chip Cookies
- 1 Cup Butter room temperature
- ¾ Cup Sugar
- 1 ½ Cup Flour
- 1 Cup Lays Potato Chips crushed
- 1 Cup Kicken Pecans
- 1 Tsp Vanilla
- Powdered Sugar
Instructions
- Preheat oven to 325 degrees.
Kickin Pecans
- Combine brown sugar, cayenne, and salt.
- Mix pecans with egg whites. Sir in dry ingredients.
- Bake at 325 for 5-10 minutes stirring occasionally.
Potato Chip Cookies
- Cream butter and sugar for 5 minutes scraping down sides as you mix.
- Gradually add flour.
- Mix in vanilla potato chips, and pecans.
- Drop by spoonful and back for 12-15 minutes until lightly brown on the bottom.
- Cool on cooling rack and dust with powdered sugar.
