potato-chip-cookies

Potato Chip Cookies

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
CookieeMonster13
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 24 cookies

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.

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Review (1)

Rate This Recipe
Sarah Jo
13

Sarah Jo

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.

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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Tina's Shortbread Chocolate Chip Cookies

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Potato Chip Cookies II