I am so excited! Today my friends and I are getting together to celebrate a very special blogging friend we adore, Juliane from Beyond Frosting! Julianne is pregnant with her very first little one, a sweet boy, and today is her virtual baby shower! I have known Julianne for ages, and she has a heart of gold. She is so quiet in big groups, and then when I spend time with her one on one we have the best conversations. I just love her and she is already the best mom. Julianne is a talented blogger and known for her amazing desserts, like her Moist Vanilla Cake and her Chocolate Pie. I’m bringing these super simple Potato Chip and Pecan Sandies to the party! For the full list of what everyone else brought, make sure to check out my friends below the recipe card!
WHAT ARE POTATO CHIP AND PECAN SANDIES
This is an old school recipe that I found in a church basement cookbook, and I’m kind of obsessing over it. It is like a regular pecan sandies recipe, but with potato chips for an added salty crunch. You guys, I just feel like those grandmas really knew what they were doing.
INGREDIENTS
These cookies are so simple to make, you are going to wonder if it’s really going to come together to make a great cookie. It is.
ButterSugarPotato ChipsVanillaFlourPecans
Be sure to see the full list of ingredients and printable instructions at the bottom of the post.
MEASURING FLOUR
For this recipe even more than my other cookie recipes, it is important that you properly measure the flour. To do this, scoop the flour with a spoon into the measuring cup and then level off the top. If you scoop right from the bag of flour you can get up to 25% more flour, making this recipe crumbly and impossible.
OTHER TIPS AND TRICKS
Here are some other great tips that will help make sure that the recipe turns out perfect:
Use room temperature butter. You should be able to easily dent the butter without your finger pushing all the way through. Cut the butter up and leave it on the counter for 30 minutes to achieve this.Crush your potato chips completely before measuring them. Half a cup of full chips will be very different than half a cup of crushed chips.Use a cookie scoop. Using a cookie scoop keeps all of the cookies the same size. This way they cook evenly and you don’t have some browning while others aren’t even done. This is the cookie scoop I use.
MORE COOKIES TO LOVE
Here are some other great easy cookie recipes you are sure to love:
My Peanut Butter No Bake Cookies are super easy and delicious!I can never get enough of my Sugar Cookies.And I just love this M&M Cookie Recipe so much.
If you make these amazing cookies, come back and let me know what you think! And don’t forget to scroll beneath the recipe to see what everyone else brought to the party. Banana Fritters from Grandbaby Cakes Mama’s Best Banana Pudding from The Novice Chef Snowy Mountain Baby Shower Cake from Life, Love and Sugar Fruity Pebbles Muffins from Crazy for Crust Mountain Baby Shower Cookies from Glorious Treats Instant Pot Cheesecake from Dinners, Dishes and Desserts No Bake Turtle Dream Bars from 365 Days of Baking and More Churro Cupcakes from Spoonful of Flavor Classic Lemon Bars with Shortbread Crust from A Classic Twist Peanut Butter Chocolate Poke Cake from The First Year Blog Chocolate Raspberry Layer Cake from A Dash of Sanity This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.
