Maple Pecan Potato Chip Shortbread Cookies
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Cook time: 
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Yield: 2 to 2½ dozen cookies
These Maple Pecan Potato Chip Shortbread Cookies feature a deliciously balanced salty/sweet flavor profile and are easy to make! They're a fun addition to a festive holiday cookie tray.
  • 1 cup (230 g/2 sticks) unsalted butter, at room temperature
  • ½ cup (100 g) sugar
  • ¾ teaspoon maple flavor
  • 1½ cups (190 g) Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 1 cup (100 g) toasted pecans, chopped
  • 1½ cups (90 g) coarsely crushed salted potato chips (I used the kind with ridges)
  1. Preheat oven to 325F; line 2 large baking sheets with silpat liners or parchment paper.
  2. Cream together the butter, sugar, and maple flavor, and then mix in the flour. Fold in the pecans and potato chips.
  3. Use a 1½-tablespoon scoop to measure out the dough and drop it onto the prepared baking sheets, leaving about 1½ inches between each cookie.
  4. Bake until the cookies are golden on the bottom, about 18 to 20 minutes, rotating the trays once halfway through.
  5. Let the cookies cool completely on the trays before removing.
  6. Store covered at room temperature for up to 1 week.
Recipe by An Edible Mosaic™ at