Description
These Potato Chip Cookies with Pecan and Chocolate combine the sweet, salty, and crunchy goodness of potato chips with buttery cookie dough, ground pecans, and a touch of vanilla. The addition of melted chocolate and flaky sea salt as a finishing touch elevates these cookies to an irresistible treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup crushed potato chips (ridged or regular)
- ½ cup ground pecans
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup confectioners’ sugar (for flattening dough balls)
For Finishing (Optional)
- Melted chocolate
- Flaky sea salt
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the pure vanilla extract and beat until combined.
- Add dry ingredients: Gradually mix in the all-purpose flour, ground pecans, and crushed potato chips until just combined, being careful not to overmix to maintain a tender texture.
- Shape the cookies: Using a spoon or cookie scoop, form dough balls about 1 to 1.5 inches in diameter. Roll each dough ball lightly in confectioners’ sugar to help with flattening.
- Flatten the dough balls: Place dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each ball gently with your fingers or the bottom of a glass to form cookie shapes.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until edges are lightly golden and centers are set.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Finish with chocolate and salt (optional): Once cooled, drizzle melted chocolate over the cookies and sprinkle lightly with flaky sea salt for an added layer of flavor and contrast.
Notes
- Use ridged potato chips for extra crunch and texture if desired.
- Ground pecans can be replaced with other nuts such as walnuts or almonds for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free option, substitute butter with vegan butter.
- Make sure to cool cookies completely before adding melted chocolate to prevent melting and smudging.
