Potato Chip Sandies

chipcookies1For last week’s “Fancy Friday,” I brought you dressed up peanut butter cookies. This week, I’m not sure if my featured dessert is a classy cookie dressed down, or an average cookie dressed up. Dipped in chocolate and then sprinkled with crushed potato chips? Is your head exploding like mine was when I stumbled across this recipe?

Make these, and I assure you that your doubt will turn to sheer delight upon first bite! (Swear I didn’t mean for that rhymeage to happen. Rhyme- age. Totally a word.)

These are pecan sandies with a fun twist. My husband, who is known for proclaiming his dislike for a food based on his knowledge of a strange ingredient, loved these. After he had eaten two, I revealed the mystery ingredient, and he still loved them! Winner.

I may have mentioned before that sweet and salty is pure addiction to me. I cannot buy chocolate or yogurt covered pretzels for fear that I will eat the entire stock of it in one sitting! Thus, these cookies sent my tastebuds into an outbreak of the Hallelujah chorus and left my waistline begging for mercy.

This is why I am a runner…

chipcookies2Potato Chip Sandies
makes 10-12 cookies
recipe originally found at Keep It Simple Foods.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar, divided
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/4 cup chopped pecans, toasted
  • 1/2 cup finely crushed potato chips, divided
  • 1 cup all-purpose flour
  • 4 oz bittersweet chocolate for melting (I like Ghiradelli bittersweet 60% cacao!)
  1. Preheat oven to 350 F.
  2. Cream together butter, 1/4 cup sugar, vanilla, and salt. Add the flour and mix to combine.
  3. In a food processor, process potato chips until fairly small but not like breadcrumbs. A little texture is magical! (you’re going to start with a couple large handfuls of chips to get 1/2 cup crushed) If you don’t have a food processor, throw those chips into a large Ziploc and crush them with your hands!
  4. Add pecans and 1/3 cup of chips, and mix to combine.
  5. Divide dough into ten to twelve balls, roll in the remaining sugar, and place on a parchment lined cookie sheet. Flatten slightly with the palm of your hand.
  6. Bake for about 15 minutes, or until the edges are golden brown.
  7. While cookies are cooling (on a cookie rack would be nice), melt your chocolate according to instructions on bag.
  8. When cookies are cooled, dip cookies halfway in chocolate and generously sprinkle remaining potato chip crumbles on top.
  9. Let chocolate cool to harden, and try not to eat them all in one sitting!

Happy birthday Dad! Carrot cake macadamia-nut cookies.

My Dad is having a birthday today! Since work schedules and distance prevent me from being able to give him a big, fat hug and a homemade cake today, I settled for some mail-sent love.

In the form of…COOKIES! (lit candle was not included in package.)

Carrot-cake-macadamia-nut cookies, to be precise. I can’t recall a birthday of his when he didn’t request a carrot cake. I do know, however, that since my brother and I have moved out, he and my mom have taken to going out to dinner on their birthdays and sometimes skipping the dessert altogether. Gasp gasp gasp.

Hopefully, this year, he and my mom will indulge in a little birthday-cookie treat since it should have arrived in their mailbox yesterday.

In my opinion, if you are reading this, Dad, the candle is not optional. Light ‘er up and make a wish!To my Dad-

the man who never runs out of bear hugs…

who told me that the boys at school must have been crazy when I came home from middle/high school dances, shy and awkward, reporting that I hadn’t been asked to dance…

who was a wonderful model of a loving and giving husband, so that I recognized the right guy when he came along for me…

who took his socially-uncommon role as stay-at-home Dad in great stride and with all the love in the world…

who taught me a love for the outdoors, jogging, and country music…

who was the only person that got me to cry at my own wedding with his genuine, loving speech…

Happy birthday, Daddy! Love you with all of my heart.

Love, your girl.

Best Friend Almond Butter Cookies (that’s a two-fer-one deal!)

Let me tell you about a few little things that make me big-time excited.Number one: recipes containing a number of whole, natural ingredients that I can count on my one hand.

Number two: a kitchen scale that allows me to measure my cookies to come out the exact same size. Hello, even and not-burnt cooking! (and thank you Mr. Webb!)

Number three: finding a healthy but sweet-satisfying cookie recipe that makes both me and my Mister happy. Finding two in the same day??

That is what I call best friend cookies. Meant for each other and meant for your tummy.

The original recipes both called for peanut butter, which I am sure would be amazing as well, but I only ever have almond butter on-hand. Why? The Costco nearby us doesn’t sell natural peanut butter… and we all know I like my Costco deals. So I opt for almond butter, and love it just as much if not more than peanut.

It is a fact that I literally had to stop buying any sort of nut butter for a year in college because of my tendency to take a spoon to the jar and dip once, twice… fifteen times… Stress and lack of time for any real eating patterns will do that to a girl! And I looooove my nut butters. Raise your hand if you are with me?

Let’s get back to cookies. Because I know that’s why you all are here. Heck, that’s why I’m here!

The first of the friends is a gluten-free, vegan, no-artificial-sugar added, no-bake cookie. Aka: this cookie is for real.


  • 1/4 cup almond butter
  • 1/4 cup plus 3T raisins
  • 2 T roasted, salted peanuts
  • 1/8 tsp pure vanilla extract
  • 2 T cocoa powder (you can do less if you don’t like a really dark chocolate taste)

Blend all ingredients in a blender or food processor, scoop out every delicious gob, and shape. I’ve followed the example of the original recipe and made them into cookie-shaped-rounds, but I’m sure they would be just as wonderful in the shape of a bar. …and if you are thinking that the contents of that bowl look fudgy and worthy of satisfying your largest chocolate craving ever, you are right… if you are thinking that it resembles a pile of dog doo… you are also a little bit right.

I didn’t even plan on offering any of these to Mr. Webb, thinking that they would be too “healthy” as a dessert for him. Upon being asked if we had any dessert in the house, however, I caved and offered him one. To my surprise and great delight, he ate two!

Well, not to my complete delight… he left none for me, which meant that I had to bake again the next day…

Day two: the next best friend almond butter cookie… very closely resembles a traditional peanut butter cookie. Also vegan and can be gluten-free.


  • 1/2 cup almond butter
  • 3/4 tsp baking soda
  • 3 T flour (mine was gluten-free, but regular should work too)
  • 1/4 cup + 2 T brown sugar
  • 2 T applesauce
  • 1/2 tsp pure vanilla extract

Mix dry ingredients, add wet and mix again, shape into balls, and refrigerate for at least an hour. The refrigerating should make the cookies soft. Press down cookie balls with a fork, and bake for 8 minutes at 350.

These are heavenly. If you have ever been afraid of something because it was labeled “vegan,” try making these. Just try.

Feel free to, of course, use peanut butter as the original recipes (here and here) suggest.

Rainy day, sick day, bad day… sometimes all you need is a plate of cookies and a best friend to share them with.