Potato-Chip Cookies

Potato-Chip Cookies
Photo by Scott Phillips


  • 1 tsp. pure vanilla extract
  • 8 oz. (scant 2 cups) all-purpose flour
  • 2 oz. (½ cup) finely chopped pecans
  • 8 oz. (1 cup) unsalted butter, softened at room temperature; more for shaping
  • ½ cup granulated sugar; more for shaping
  • ½ cup finely crushed potato chips

Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes,...

View full recipe at Fine Cooking


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