This Maple Pecan Potato Chip Cookies Recipe features a deliciously balanced salty/sweet flavor profile and is easy to make! They’re a fun addition to a festive holiday cookie tray.
- Preheat the oven to 325F; get out 2 large cookie trays (I use half sheet pans).
- Cream together the butter, sugar, and maple flavor, and then mix in the flour. Fold in the pecans and potato chips.
- Use a 1 1/2-tablespoon scoop to measure out the dough and drop it onto the cookie trays, leaving about 1 1/2 inches between each cookie.
- Bake until the cookies are golden on the bottom, about 18 to 20 minutes, rotating the trays once halfway through.
- Let the cookies cool completely on the trays before removing.
- This recipe makes about 30 cookies. Each serving is 3 cookies, for a total of 10 servings.
- Store these cookies covered at room temperature for up to 2 weeks.
- You’ll need about 2 to 2 1/2 cups of whole potato chips to get 1 1/2 cups of crushed chips.
- This recipe is easy to customize! You can use any type of nuts you like instead of pecans. And if you can’t find maple extract, you can use vanilla extract instead.
Prep: 20 minutes Bake: 20 minutes
about 30 cookies
- 1 cup unsalted butter at room temperature
- 1/2 cup sugar
- 3/4 teaspoon pure maple extract or pure vanilla extract
- 2 pouches (2 cups) GOOD MEASURES® all-purpose flour
- 1 cup pecans toasted and chopped
- 1 1/2 cups coarsely crushed salted potato chips
GLUTEN FREE OPTION:
Replace Good Measures® traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative. All ingredients are readily available as gluten free. Please read package on all ingredients to ensure gluten free.