Light and Crispy Potato Chip Cookies

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“I got this recipe from my mother-in-law years ago. This is a family favorite...the cookies are so light, crispy and aren't overly sweet and they are so easy to make. I like to change the colored sugar for different holidays to make them look festive. I hope you love these cookies as much as my family does!”
36 cookies

Ingredients Nutrition

  • 1 cup butter, room temperature, do not substitute with margarine
  • 12 cup sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 cup potato chips, finely crushed Lays, do not use Wavy Lays
  • 12 cup pecans, finely chopped
  • 12 cup sugar, to roll cookies in
  • colored sprinkles, if desired


  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time.
  2. Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid.
  3. With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix!
  4. Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well.
  5. Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target). Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color). These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet.
  6. Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.) till light and golden around the edges. Baking them till they're golden results in a crispier cookie.
  7. Cool on a cooling rack and enjoy!

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