Mimi’s Potato Chip Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Mimi’s Potato Chip Cookies is an absolutely delightful recipe! It is different than my regular Potato Chip Cookie recipe in that this cookie has both potato chips and pecans. It is so delicious! When I served this at the Fine Arts and Music Gala our church was presenting the other night, people kept coming up to me and asking me, “Potato chips in cookies, seriously????” But once they tasted the three kinds of potato chip cookies I offered I made believers out of all of them! These are fabulous cookies.
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I’ve been making some version of Potato Chip Cookies since 1979 when I received my first recipe for these cookies from a coworker. Since then, we have made Potato Chip Cookies almost every year for our Christmas Cookie Extravaganza.
Everyone loves Mimi’s Potato Chip Cookies even if they have a kooky name or kooky ingredients! These cookies are different from my original version as well as my Chocolate Potato Chip Sandwiches, so because the texture and ratio of ingredients is different I’m treating it as a separate cookie. You will love these heavenly cookies once you taste them. Additionally, they are so easy to throw together. You can have these cookies made up and ready to eat in no time.
I received this recipe from Mimi Pownall, back in 1984 when I typed all of her recipes into our first personal home computer! Most of you young readers will not even understand what a daisy-wheel printer is but that’s what we printed everything on back in those ancient days!
This was when word processing first became available on a massive and affordable scale. I had compiled all my recipes onto floppy disks and printed out my own treasured recipes and she wanted me to go through her shoe box of recipes and do the same thing with her recipes. This was one of those jewels I collected from her. I printed out two of Mimi’s cookbooks. One for me and one for her.
I can’t tell you how many of her recipes I have used over the years–and she’s used an equal number of mine. We both love cooking so much. I have no idea where Mimi got this recipe but it has been around for a long time in some version or another.
So, if you’re looking for something different, or just want to use up the last of a bag of potato chips here’s a fantastic recipe to try out on your friends. Don’t tell them what the secret ingredient is in these cookies until after they taste a bite. Then they’ll devour every bite!
When I initially posted this recipe in December 2012 I was still using an iPhone for a camera. Yikes! The pictures were a little on the blurry and grainy side, plus I added too many props so the pictures were a little on the busy side as well.
I recently remade this recipe (January 2016) for friends I was taking a meal to and retook the pictures. Yes, I was nibbling on them as I was removing them from the pan. They still are as great a cookie as ever!
We love potato chip cookies and Mimi’s Potato Chip Cookies with pecans are exceptionally good. The nice thing about these cookies is you can make them all year round. So if you’re trying to get rid of an old bag of plain potato chips you might try out this recipe!
Pack up Christmas boxes or tins of Mimi’s Potato Chip Cookies for friends and neighbors. They will love sinking their teeth into these wonderful cookies.
Mimi’s Potato Chip Cookies are great to take to holiday parties, too.
Here’s what I did.
I used these ingredients.
Place softened butter in a large mixing bowl. Add sugar and vanilla. If you’re vegan, you may consider using coconut oil in place of the butter.
Cream ingredients with an electric mixer until well combined.
You will need a bag of simple plain potato chips. Wavy are okay, but plain ones work better. I used Lay’s for this recipe but any cheap brand I find in the store will work as well. I would NOT recommend any of the specially seasoned chips for this recipe. Crush up potato chips. I just do it in my hands.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Add crushed potato chips and finely diced pecans.
Stir all the ingredients together with a wooden spoon. This cookie mixture is a little on the dry side.
Roll the cookie mixture into balls and place on well-sprayed cookie sheets. Press cookies down with a glass dipped in sugar or a fork dipped in sugar and make a criss-cross pattern on each cookie.
Sprinkle a little more sugar on the top of each cookie if you like.
Bake the cookies at 350 for about 12-14 minutes or until lightly browned.
Here’s a look at lots of these delicious jewels! This plate is for Santa.
These pack nicely for shipping. You can also freeze them for later if you desire. Your friends and family will rave over these amazing cookies.
Mimi’s Potato Chip Cookies are so quick and easy to put together you can have them baked in no time.
Here’s the recipe.
MIMI’S POTATO CHIP COOKIES
(Recipe from Mimi Pownall, when we attended First Baptist Church Indian Rocks, Largo, FL)
Mimi's Potato Chip Cookies
Equipment
- 2 large 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper unless you purchase chopped pecans
- 1 spatula
- 1 fork or glass to flatten cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 tsp. real vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 cup crushed potato chips (crush potato chips in your hands until you have one cup crushed potato chips)
- 1/2 cup pecans finely chopped (measure after chopping)
Instructions
- 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.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup Land O’ Lakes unsalted butter, softened
- ½ cup sugar
- 1 tsp. McCormick’s real vanilla extract
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ cup crushed Lay’s potato chips
- ½ cup finely chopped pecans
- Cream together butter, sugar, and vanilla.
- Add flour, 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.
You can sprinkle these cookies with colored sugar if you want them to be more festive for the holiday season or other holidays.
Take along a batch of Mimi’s Potato Chip Cookies to your relatives for the holidays and you will be cleaned out in no time. Everyone marvels that these cookies have potato chips in them. But they are definitely spectacular!
You may also enjoy these delicious recipes!
Chocolate Potato Chip Sandwiches
Mimi’s Potato Chip Cookies
Equipment
- 2 large 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper unless you purchase chopped pecans
- 1 spatula
- 1 fork or glass to flatten cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 tsp. real vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 cup crushed potato chips (crush potato chips in your hands until you have one cup crushed potato chips)
- 1/2 cup pecans finely chopped (measure after chopping)
Instructions
- 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.