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.
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.
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.
- Potato Chips
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.
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
- 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.
Banana Fritters from Grandbaby Cakes
Mama’s Best Banana Pudding from The Novice Chef
Snowy Mountain Baby Shower Cake from Life, Love and Sugar
Fruity Pebbles Muffins from Crazy for Crust
Mountain Baby Shower Cookies from Glorious Treats
Instant Pot Cheesecake from Dinners, Dishes and Desserts
No Bake Turtle Dream Bars from 365 Days of Baking and More
Churro Cupcakes from Spoonful of Flavor
Classic Lemon Bars with Shortbread Crust from A Classic Twist
Peanut Butter Chocolate Poke Cake from The First Year Blog
Chocolate Raspberry Layer Cake from A Dash of Sanity
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