Search thousands of recipes reviewed by home cooks like you.

Potato Chip Cookies

Potato Chip Cookies

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
CookieeMonster13

CookieeMonster13

These cookies have the perfect combination of salty and sweet! You can use any type of salted potato chips but I think Ruffles® are the best. This recipe proves that opposites really do attract!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
  3. Bake in preheated oven until golden around the edges, 10 to 13 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
13

Sarah Jo

7/28/2012

I only made one substitution, I used chopped pecans instead of walnuts. I took the recipe submitter's advice and use Ruffles chips. Baking at 350*, my cookies were done at NINE minutes--once they cooled they were soft and chewy. I think these are good, my whole family seemed to like them. My family thought this cookie could use chocolate chips. I'll make these again but throw a cup of semi-sweet chocolate chips in.

More reviews

Similar recipes

ADVERTISEMENT