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.
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!
WHAT ARE POTATO CHIP AND PECAN SANDIES
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.
INGREDIENTS
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.
MEASURING FLOUR
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.
OTHER TIPS AND TRICKS
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.
MORE COOKIES TO LOVE
Here are some other great easy cookie recipes you are sure to love:
- My Peanut Butter No Bake Cookies are super easy and delicious!
- I can never get enough of my Sugar Cookies.
- And I just love this M&M Cookie Recipe so much.
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.
Potato Chip and Pecan Sandies
Ingredients
- 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
Instructions
- 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.
did you make this
Potato Chip and Pecan Sandies
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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!
Thank you Zainab!
Lynne says
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!
HA! I love you, Lynne
Carol says
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❤️❤️
I’m so happy your family liked them Carol! Thank you for taking the time to come back and let me know.
Marcella says
Can you freeze these after baking to use at a later date (about 2 weeks)?
Yes!
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)
thanks
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.