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Potato Chip and Pecan Sandies

4.78 from 9 votes

posted: 04/20/20

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

Potato Chip and Pecan Sandies are an old school cookie that you are going to fall in love with! These cookies are easy to make, with the perfect buttery crunch.

a blue rimmed plate with potato chip and pecan sandies

I am so excited!

Today my friends and I are getting together to celebrate a very special blogging friend we adore, Juliane from Beyond Frosting! Julianne is pregnant with her very first little one, a sweet boy, and today is her virtual baby shower!

I have known Julianne for ages, and she has a heart of gold. She is so quiet in big groups, and then when I spend time with her one on one we have the best conversations. I just love her and she is already the best mom.

Julianne is a talented blogger and known for her amazing desserts, like her Moist Vanilla Cake and her Chocolate Pie.

I’m bringing these super simple Potato Chip and Pecan Sandies to the party!

For the full list of what everyone else brought, make sure to check out my friends below the recipe card!


This is an old school recipe that I found in a church basement cookbook, and I’m kind of obsessing over it.

It is like a regular pecan sandies recipe, but with potato chips for an added salty crunch. You guys, I just feel like those grandmas really knew what they were doing.

overhead close up photo of a pecan sandies cookie


These cookies are so simple to make, you are going to wonder if it’s really going to come together to make a great cookie. It is.

  • Butter
  • Sugar
  • Potato Chips
  • Vanilla
  • Flour
  • Pecans

Be sure to see the full list of ingredients and printable instructions at the bottom of the post.


For this recipe even more than my other cookie recipes, it is important that you properly measure the flour.

To do this, scoop the flour with a spoon into the measuring cup and then level off the top.

If you scoop right from the bag of flour you can get up to 25% more flour, making this recipe crumbly and impossible.


Here are some other great tips that will help make sure that the recipe turns out perfect:

  • Use room temperature butter. You should be able to easily dent the butter without your finger pushing all the way through. Cut the butter up and leave it on the counter for 30 minutes to achieve this.
  • Crush your potato chips completely before measuring them. Half a cup of full chips will be very different than half a cup of crushed chips.
  • Use a cookie scoop. Using a cookie scoop keeps all of the cookies the same size. This way they cook evenly and you don’t have some browning while others aren’t even done. This is the cookie scoop I use.
stack of pecan sandies made with potato chips with the top one broken in half


Here are some other great easy cookie recipes you are sure to love:

If you make these amazing cookies, come back and let me know what you think!

And don’t forget to scroll beneath the recipe to see what everyone else brought to the party.

a blue rimmed plate with potato chip and pecan sandies
4.78 from 9 votes

Potato Chip and Pecan Sandies

Serves: 20 cookies
(tap # to scale)
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Potato Chip and Pecan Sandies are an old school cookie that you are going to fall in love with! These cookies are easy to make, with the perfect buttery crunch.


  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar (plus extra for pressing cookies)
  • 1/2 cup crushed potato chips (see post for more details)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour sifted
  • 1/2 cup chopped pecans


  • Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • In a stand mixer or in a large bowl with your hand mixer, cream together the butter, sugar, and crushed potato chips for 3 to 6 minutes. The mixture should be light and fluffy.
  • Mix in the vanilla extract.
  • Mix in the flour. Add all the flour at once, set the mixer to low, and as soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined, being careful not to over mix.
  • Stir in the pecans.
  • Using a 1 1/2 tablespoon cookie scoop, scoop out the dough and roll into balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/4 inch thick. You will need to re dip the glass in sugar between cookies.
  • Bake for 16 to 18 minutes, rotating the baking sheet in the middle of baking, until the cookies are just beginning to brown around the edges. Remove the cookies from the oven, allow to cool 2 minutes on the baking sheet, before transfering to a wire rack to cool completely.
Serving: 1cookie Calories: 186kcal (9%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 13g (20%) Saturated Fat: 6g (38%) Monounsaturated Fat: 1g Cholesterol: 30mg (10%) Sodium: 25mg (1%) Potassium: 52mg (1%) Fiber: 1g (4%) Sugar: 5g (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
a blue rimmed plate with potato chip and pecan sandies

did you make this

Potato Chip and Pecan Sandies

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

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This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you.  Thank you in advance for supporting Wine & Glue.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Zainab says

    They look so buttery!! These are the perfect afternoon snacks and now that I need more projects with the kids, I will be adding it to the list. I am not sure if he will let us use all the potato chips for the cookies though!

    • Lisa Longley says

      Thank you Zainab!

  2. Lynne says

    5 stars
    What, what, WHAT??!! Potato chips in one of my favorite cookies? I have GOT to make these, but not so sure I’d be able to save enough chips to put into the cookies! HA!

    • Lisa Longley says

      HA! I love you, Lynne

  3. Carol says

    5 stars
    These are delicious, very much like a shortbread cookie, love the crunch of the pecans
    With a surprise of a hit of chip.
    Went over well in the family, will make again❤️❤️

    • Lisa Longley says

      I’m so happy your family liked them Carol! Thank you for taking the time to come back and let me know.

  4. Marcella says

    Can you freeze these after baking to use at a later date (about 2 weeks)?

    • Lisa Longley says


  5. Julie says

    I am going to make these using GF flour. are there any other adjustments I would need? (it seems like GF anything, comes out a bit dryer and crumbly for me)

    • Lisa Longley says

      Hi Julie! I just don’t have much experience baking GF, so it’s hard for me to advise on it. Given your previous experience and the fact that these could easily be crumbly if they had too much flour (for example), you may want to consider throwing in an extra tablespoon or two of butter to start with.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners