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Potato Chip Cookies
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 18
Ingredients
Ingredient Checklist
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 (about 10 ounces), divided
1 cup pecans, toasted and coarsely chopped
Cook's Notes
Cookies can be stored in an airtight container up to 5 days.
Gallery
Potato Chip Cookies
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 18
Gallery
Potato Chip Cookies
Credit:
Johnny Miller
Potato Chip Cookies
Credit:
Johnny Miller
Potato Chip Cookies
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 18
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 18
prep: 25 mins
total: 1 hr 10 mins
prep:
25 mins
total:
1 hr 10 mins
Yield: Makes 18
Makes 18
Ingredients
Ingredients
- 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 (about 10 ounces), divided
- 1 cup pecans, toasted and coarsely chopped
Directions
Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet.
Cook's Notes
Cookies can be stored in an airtight container up to 5 days.
Cook’s Notes
Cookies can be stored in an airtight container up to 5 days.
Reviews (24)
Add Rating & Review
502 Ratings
5 star values:
72
4 star values:
110
3 star values:
194
2 star values:
99
1 star values:
27
Load More Reviews
Reviews (24)
Add Rating & Review
502 Ratings
5 star values:
72
4 star values:
110
3 star values:
194
2 star values:
99
1 star values:
27
Add Rating & Review
502 Ratings
5 star values:
72
4 star values:
110
3 star values:
194
2 star values:
99
1 star values:
27
502 Ratings
5 star values:
72
4 star values:
110
3 star values:
194
2 star values:
99
1 star values:
27
502 Ratings
5 star values:
72
4 star values:
110
3 star values:
194
2 star values:
99
1 star values:
27
- 5 star values:
- 72
- 4 star values:
- 110
- 3 star values:
- 194
- 2 star values:
- 99
- 1 star values:
- 27
Martha Stewart Member
Rating: 5 stars
08/25/2019
LOVE IT!! I have no idea what the haters are talking about. I’m going to try to make a Hawaiian variation with Macadamia nuts...! Wish me luck!
Martha Stewart Member
Rating: 4 stars
02/24/2017
These cookies have a good sweet salty balance. Made them for a potluck at work and didn't have any left. I did add bacon bits.
Martha Stewart Member
Rating: 2 stars
02/05/2017
The baking time seems to be quite a bit too long. I reduced the bake time on my 2nd batch to 15 min, then dipped my cooled cookies in melted milk chocolate. The sweetness from the chocolate really helped balance the saltiness of the chips. In my opinion, before adding the chocolate the cookies really were too salty.
Martha Stewart Member
Rating: Unrated
12/22/2016
I don't quite understand those who are disappointed in this recipe because the cookie isn't sweet enough. Why would you want it any other way it's made to turn out? It's a 'Potato Chip' cookie recipe! If there was too much sweetness to it, it would spoil the whole concept! Just sayin'...
Martha Stewart Member
Rating: Unrated
10/21/2014
After reading the other reviews, I played around with the ingredients and definitely came up with a winner (in my book!) I bumped up the brown sugar to a generous cup, added 1 1/2 tsp cardamom, a cup of semi sweet chocolate chips. I also dropped the temperature to 360 and baked for 12 minutes. They were GOOD!
Martha Stewart Member
Rating: 2 stars
08/28/2014
Quite a disappointment - were not well received by either of the groups I served them to - suggested size of cookie would be much bigger than shown in the photo - I made mine smaller and adjusted the cooking time. Loved the idea of this cookie - they just were not good.
For those who are going to try the recipe, a bit more sugar than called for might help.
Martha Stewart Member
Rating: Unrated
05/30/2014
4 issues - 1. 1/4 cup balls are way 2 big 2. 18 mins is way too long (16 is also too long) because the day after I made them (wrapped tightly night b4) they were hard (edible but hard). 3. They don't spread much so spacing the 1 1/2" balls an inch apart works (this size gives you over 30 cookies that are thick & big). 4. They're not sweet enough but the chip flavor comes through. Even so, most people who tried them liked them & took them home. If I make them again, I'll add chocolate chips.
Martha Stewart Member
Rating: Unrated
08/23/2013
soooo good as usual, thank you Martha
Martha Stewart Member
Rating: Unrated
06/27/2013
I made these and they were sooooo good. Also the ingredients are not very extravagant. Very simple to make and little effort needed :)
Martha Stewart Member
Rating: Unrated
05/28/2013
These look delicious for a treat. I don't think a cardiologist appointment would be necessary. Everything in moderation. I will definately be making these.
Martha Stewart Member
Rating: Unrated
03/05/2013
Wow!! I have no problems with making sweets every once in a while but why not make a cardiologist apt. after eating these. 4 cups of potato chips and 2 sticks of butter. That is way too much fat!!! No thanks. There are better cookies lower in fat
Martha Stewart Member
Rating: Unrated
08/16/2012
Do you ever test your recipes? I followed this one, and the baking time was way too long, the count was off (I made about 40 cookies) and the cookies were not very sweet. I also had a pile of potato chip crumbs left over. Will NOT be making again.
Martha Stewart Member
Rating: 5 stars
08/15/2012
These turned out great! The key to making them not too salty is to use unsalted butter, as the recipe states. Our were not too salty. I made 2 inch balls as in the recipe, and I got 2 dozen large, yummy cookies!
Martha Stewart Member
Rating: Unrated
07/25/2012
I forgot to add it made 4 dozen cookies! Not 18!!
Martha Stewart Member
Rating: Unrated
07/25/2012
Problem with the recipe is it says it makes 18 cookies. Those would have to be huge cookies. I used my larger cookie scoop 1 1/2 inches I baked for 12 min. and the cookies were a large 3 inch cookie. They look nice...... I did toast the pecans which did add some flavor. My dh complained they were too salty for him. I'm not sure if I made again I would use the coarse salt........I used Lays brand potato chips and they are fairly salty.
Martha Stewart Member
Rating: Unrated
07/16/2012
I love this cookie, but I think the next time I make it I will add milk chocolate chips to make them even better!
Martha Stewart Member
Rating: 5 stars
07/07/2012
Very good cookie. Different than most of the cookies I've made. I loved the crunch and salty taste along with the mild sweet taste. I think they'd be delicious dipped in chocolate.
Martha Stewart Member
Rating: Unrated
07/01/2012
HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.
Martha Stewart Member
Rating: Unrated
07/01/2012
I agree with everyone. There isn't much taste and I will not make them again.
Martha Stewart Member
Rating: Unrated
06/23/2012
Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.
Martha Stewart Member
Rating: Unrated
06/13/2012
Salty, but not salty and sweet as described. (kinda bland) Next time I'll try using 1-1/2 c. brown sugar rather than 3/4 c. brown and 3/4 c. white (granulated). I made them smaller and baked them for less time -- that seemed to work. 2-inch balls, as directed, must make for some BIG cookies!
Martha Stewart Member
Rating: 5 stars
08/25/2019
LOVE IT!! I have no idea what the haters are talking about. I’m going to try to make a Hawaiian variation with Macadamia nuts...! Wish me luck!
Rating: 5 stars
Rating: 4 stars
02/24/2017
These cookies have a good sweet salty balance. Made them for a potluck at work and didn't have any left. I did add bacon bits.
Rating: 4 stars
Rating: 2 stars
02/05/2017
The baking time seems to be quite a bit too long. I reduced the bake time on my 2nd batch to 15 min, then dipped my cooled cookies in melted milk chocolate. The sweetness from the chocolate really helped balance the saltiness of the chips. In my opinion, before adding the chocolate the cookies really were too salty.
Rating: 2 stars
Rating: Unrated
12/22/2016
I don't quite understand those who are disappointed in this recipe because the cookie isn't sweet enough. Why would you want it any other way it's made to turn out? It's a 'Potato Chip' cookie recipe! If there was too much sweetness to it, it would spoil the whole concept! Just sayin'...
Rating: Unrated
Rating: Unrated
10/21/2014
After reading the other reviews, I played around with the ingredients and definitely came up with a winner (in my book!) I bumped up the brown sugar to a generous cup, added 1 1/2 tsp cardamom, a cup of semi sweet chocolate chips. I also dropped the temperature to 360 and baked for 12 minutes. They were GOOD!
Rating: 2 stars
08/28/2014
Quite a disappointment - were not well received by either of the groups I served them to - suggested size of cookie would be much bigger than shown in the photo - I made mine smaller and adjusted the cooking time. Loved the idea of this cookie - they just were not good.
For those who are going to try the recipe, a bit more sugar than called for might help.
Rating: Unrated
05/30/2014
4 issues - 1. 1/4 cup balls are way 2 big 2. 18 mins is way too long (16 is also too long) because the day after I made them (wrapped tightly night b4) they were hard (edible but hard). 3. They don't spread much so spacing the 1 1/2" balls an inch apart works (this size gives you over 30 cookies that are thick & big). 4. They're not sweet enough but the chip flavor comes through. Even so, most people who tried them liked them & took them home. If I make them again, I'll add chocolate chips.
Rating: Unrated
08/23/2013
soooo good as usual, thank you Martha
Rating: Unrated
06/27/2013
I made these and they were sooooo good. Also the ingredients are not very extravagant. Very simple to make and little effort needed :)
Rating: Unrated
05/28/2013
These look delicious for a treat. I don't think a cardiologist appointment would be necessary. Everything in moderation. I will definately be making these.
Rating: Unrated
03/05/2013
Wow!! I have no problems with making sweets every once in a while but why not make a cardiologist apt. after eating these. 4 cups of potato chips and 2 sticks of butter. That is way too much fat!!! No thanks. There are better cookies lower in fat
Rating: Unrated
08/16/2012
Do you ever test your recipes? I followed this one, and the baking time was way too long, the count was off (I made about 40 cookies) and the cookies were not very sweet. I also had a pile of potato chip crumbs left over. Will NOT be making again.
Rating: 5 stars
08/15/2012
These turned out great! The key to making them not too salty is to use unsalted butter, as the recipe states. Our were not too salty. I made 2 inch balls as in the recipe, and I got 2 dozen large, yummy cookies!
Rating: Unrated
07/25/2012
I forgot to add it made 4 dozen cookies! Not 18!!
Problem with the recipe is it says it makes 18 cookies. Those would have to be huge cookies. I used my larger cookie scoop 1 1/2 inches I baked for 12 min. and the cookies were a large 3 inch cookie. They look nice...... I did toast the pecans which did add some flavor. My dh complained they were too salty for him. I'm not sure if I made again I would use the coarse salt........I used Lays brand potato chips and they are fairly salty.
Rating: Unrated
07/16/2012
I love this cookie, but I think the next time I make it I will add milk chocolate chips to make them even better!
Rating: 5 stars
07/07/2012
Very good cookie. Different than most of the cookies I've made. I loved the crunch and salty taste along with the mild sweet taste. I think they'd be delicious dipped in chocolate.
Rating: Unrated
07/01/2012
HI - I did not make this cookie - and I hate to do this on Martha's page but, I did make the one from the latest Cooks Magazine and it is yummy. It made a small batch, which is good, because my husband and I ate them all in two days.
I agree with everyone. There isn't much taste and I will not make them again.
Rating: Unrated
06/23/2012
Kind of disappointing. These were very bland, almost biscuit like. I followed the recipe and made no substitutions. I am bummed because I was really looking forward to these cookies.Maybe peanut butter and chocolate added in. Oh well.
Rating: Unrated
06/13/2012
Salty, but not salty and sweet as described. (kinda bland) Next time I'll try using 1-1/2 c. brown sugar rather than 3/4 c. brown and 3/4 c. white (granulated). I made them smaller and baked them for less time -- that seemed to work. 2-inch balls, as directed, must make for some BIG cookies!
All Reviews for Potato Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Potato Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
