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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Potato Chip Cookies

Yield: about 40 cookies
Prep 20 mins Bake 350°F 10 mins
Potato Chip Cookies
  • 1  cup  butter, softened
  • 1  cup  sifted powdered sugar
  • 1  egg yolk
  • 1  teaspoon  vanilla
  • 1 1/2  cups  all-purpose flour
  • 3/4  cup  crushed fresh potato chips
  • 1/2  cup  finely chopped pecans
  •  Powdered sugar

1. Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon.

2. Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar. Cool completely. Store in airtight containers. Makes 40 cookies.

From the Test Kitchen
  • Freeze baked cookies in a freezer container up to 1 month.
Nutrition Facts (Potato Chip Cookies)
  • cal. (kcal) 83,
  • Fat, total (g) 6,
  • chol. (mg) 18,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • pro. (g) 1,
  • vit. A (RE) 52,
  • sodium (mg) 54,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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