Potato Chip & Pecan Sandies
- 20m Prep Time
- 18m Cook Time
- 43m Ready In
These sweet and salty sandies use crushed potato chips and pecans for a crunchy twist on a classic cookie. They're perfect for using up chip crumbs from the bottom of the bag.
Ingredients
- 177 ml unsalted butter at room temperature
- 4.93 ml pure vanilla extract
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 355 ml all-purpose flour
- 118 ml pecans chopped
- 177 ml crushed potato chips
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10 mg
- Iron: 0.48 mg
- Magnesium: 7.96 mg
- Phosphorus: 27.4 mg
- Potassium: 29.1 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml pure vanilla extract
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 355 ml all-purpose flour
- 177 ml crushed potato chips
Prepare
- 177 ml unsalted butter, at room temperature
- Chop 118 ml pecans
Let's Cook
-
Step 1.
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
-
Step 2.
Using an electric mixer, beat butter, vanilla, salt and ½ cup sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and mix in flour until just incorporated. Stir in chopped pecans and crushed potato chips.
-
Step 3.
Place remaining ¼ cup sugar in a small bowl. Roll level tablespoonfuls of dough into balls, then roll each ball in the sugar to coat. Place balls onto the prepared baking sheets, spacing them 2 inches apart. With a flat-bottomed measuring cup or glass, press each ball into a ¼-inch-thick disk.
-
Step 4.
Bake until lightly golden brown, 16 to 18 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.