a blue rimmed plate with potato chip and pecan sandies
Print Recipe
5 from 5 votes

Potato Chip and Pecan Sandies

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, pecan cookies
Servings: 20 cookies
Calories: 186kcal
Author: Lisa Longley

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.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 25mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g