Skip to main content
FR
FR
Main Content
Photo for - Potato Chip Cookies

Potato Chip Cookies

It may seem unusual, but the crushed potato chips added to this buttery cookie, adds a salty crunch that is totally addictive.

  • Yields: about 30 cookies
  • Preparation: 45 minutes

Ingredients

  • 1/4 cup (50mL) toasted pecans, chopped
  • 1 tsp (5mL) vanilla extract
  • 1 cup (250mL) GAY LEA - Salted Butter
  • 1/2 cup (125mL) brown sugar, packed
  • 2 cups (500mL) all purpose flour
  • 2 cups (500mL) potato chips, crumbled

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Beat butter with sugar and vanilla until fluffy. Blend in flour until well-combined. Stir in chips and pecans; mix well to combine.
  3. Drop rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake, in batches, for 11 to 12 minutes until just pale golden on bottom. Transfer to a cooling rack to cool completely.
  • Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.
  • Ripple chips hold their crunch well in this recipe. To crumble, place the chips in a ziptop bag and squeeze bag.
  • Toast pecans in the preheating oven for 4 to 6 minutes or until fragrant. Cool and chop.
  • Add 1/4 cup (50 mL) chopped dark chocolate to the dough along with dry ingredients.
Photo of - Potato Chip Cookies

Ingredients

  • 1/4 cup (50mL) toasted pecans, chopped
  • 1 tsp (5mL) vanilla extract
  • 1 cup (250mL) GAY LEA - Salted Butter
  • 1/2 cup (125mL) brown sugar, packed
  • 2 cups (500mL) all purpose flour
  • 2 cups (500mL) potato chips, crumbled

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter