Potato Chip And Pecan Cookies Recipes

POTATO CHIP CLUSTERS

Steps:

• In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

POTATO CHIP COOKIES

Steps:

• 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.

POTATO CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
• Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.

POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

POTATO CHIP AND PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

POTATO CHIP & PECAN SANDY COOKIES

Steps:

• Heat oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• Using an electric mixer beat butter, vanilla, salt and sugar until light and fluffy, about 3 minutes.
• On low, beat in flour until just incorportated.
• Stir in pecans and crushed potato chips.
• In small bowl, place sugar. Roll level teaspoons of dough into balls and roll them around in sugar to coat.
• Place on prepared baking sheets, spacing them 2" apart. With flat bottomed cup or glass, press each ball in to 1/4" thick round.
• Bake until lightly brown, 16-18 minutes.
• Let cool for 5 minutes before transferring to wire racks to cool completely.

MIMI'S POTATO CHIP COOKIES

Steps:

• With an electric mixer, in a large mixing bowl, cream together butter, granulated sugar, and vanilla extract.
• Add flour, crushed potato chips, and pecans and stir together with a wooden spoon until well mixed.
• Form into small balls.
• Place on greased cookie sheets (or spray with cooking spray).
• Press cookies flat with glass dipped in sugar or with fork dipped in sugar.
• Bake at 350° about 12-14 minutes or until lightly browned.
• Rotate cookie sheets on oven racks after 7 minutes of cooking time.
• Cool completely.

PECAN CRUNCH COOKIES/POTATO CHIP COOKIES (GRANDMA M/CAROL)

Steps:

• Cream together butter, sugar, vanilla. Add crushed potato chips and nuts. Stir in flour. Form into small balls, place on greased cookie sheet. Press balls with bottom of tumbler tipped in sugar. Bake 350 degrees 16 - 18 minutes until light browned.