Pecan Crunch Cookies

I have amassed a large number of cookie recipes over the years and some of the best ones have come from cookie exchanges. So when Di from Di's Kitchen Notebook sent invitations out to her second annual Virtual Cookie Exchange, I got so excited because this is my favorite time of the year to bake. I am late posting my cookie recipe, but Di said not to worry if we were running late because she will be posting the cookie exchange round-up on December 11th. I am really looking forward to seeing everyone's cookies and adding even more cookie recipes to my collection.

The recipe I selected for Di's Christmas Cookie Exchange is one that I got from a co-worker at a holiday party at work quite a few years ago, but I have never made them even though I got the recipe after tasting them at the party. I've had them on my "Christmas Cookies to Make" list every year, but this year I decided was the year I was finally going to make them. It took me two attempts to get them the way that I remembered them, but even though the first batch spread a little too much and got a little too brown on the bottom they tasted just as good as my second batch.

What makes these Pecan Crunch Cookies so crunchy are crushed potato chips. Yes, potato chips! These cookies are buttery, crunchy, flaky bites that are so delicious. 

They are a great cookie to package and even send in the mail because they stay fresh longer than most cookies since they have no milk or cream in them. 

Now that I finally got around to making them, I will be making another batch for our family gathering on Christmas Eve and since they have become a hit with my family I have a feeling I will be making them often throughout the year.

Thank you to Di for hosting another wonderful seasonal virtual exchange! I am already looking forward to the next one. Don't forget to visit Di's Kitchen Notebook to see links to some fabulous cookies.

Pecan Crunch Cookies

1 cup unsalted butter (2 sticks), softened

1/2 cup sugar

1 teaspoon vanilla

1/2 cup crushed potato chips

1/2 cup chopped pecans

2 cups sifted flour

Cream together butter, sugar, and vanilla.

Add crushed potato chips and pecans. Stir in flour. The dough will be crumbly, but don't worry. Form dough into small balls. Place each ball on an ungreased cookie sheet. Press balls flat with the bottom of a glass dipped in sugar. Bake at 350 degrees 16-18 minutes. (I had to turn my oven down to 325 degrees) or until lightly brown. Makes 3-1/2 dozen cookies.