Saturday, March 7, 2015

Potato Chip Cookies

Mary Parker is always creative in the kitchen. She brought in these sweet, salty, buttery delights for the March Historical League meeting. Yummmmmm . . . . Although not an AZ historic recipe, I remember my mother making these in 1969 in Michigan, using a recipe she found in the Detroit News. The minute I tasted them, the memories came flooding back.

  •   2 sticks unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
  • 1 cup pecans (3 3/4 ounces), toasted and coarsely chopped


  1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
  2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
  3. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.