Butterscotch Potato Chip Cookies

Butterscotch Potato Chip Cookies

33 Reviews 5 Pics
Arlene Woodahl
Recipe by  Arlene Woodahl

“Crunchy, sweet, drop cookie.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream together sugars and butter or margarine. Beat in eggs, add flour and baking soda, mix well.
  3. Fold in butterscotch chips and potato chips.
  4. Drop by tsp. on cookie sheet and bake for 8 to 10 minutes.

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Reviews (33)

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I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :)



These are surprisingly good - nice and crunchy! I added 1 t of vanilla. Don't let the potato chips put you off.



Unlike others, my cookies did not spread when baking. They were perfect and like most cookies, though I only bake with butter. (sometimes overbeating/creaming has caused my cookies to spread). I did substitute toffee chips (with the chocolate on them) for the butterscotch chips. They came out great, and the hint of chocolate was great. Also, they didn't seem to be as sweet as when I used the butterscotch chips.

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Amount Per Serving (24 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet



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Potato Chip Cookies III


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Crispy Butterscotch Cookies