Potato Chip Cookies
"A easy and unique cookie that will impress all. I hope you enjoy these as much as my family does."
photo by Ashley Cuoco
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 1 cup margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon vanilla
- 1 cup chopped nuts (your choice)
- 6 ounces butterscotch chips
- 2 cups crushed potato chips
directions
- Cream margarine, sugars, and eggs.
- Mix all other ingredients in order.
- Drop by teaspoons on greased cookie sheet.
- Bake at 350 for 10-12 minutes.
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Reviews
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These are weird. But they are weird in a good way! My whole family loved them! I think these will be a staple from now on. I can't wait to take these to the family reunion! :) I did find that they spread a LOT when I baked them on a greased pan. When I used parchment paper, they turned out a lot better. I will do it that way next time too. Thanks for sharing! -
I have long heard of potato chip cookies and been quite intrigued by the concept. Decided to make these as a gift and the recipient is a lucky gal. My batch was made with butter instead of margarine with walnuts as my nut of choice and otherwise followed the recipe. The results were just delicious with the striking combination of brown sugar and butterscotch chips. The cookies themselves were buttery and lightly puffy with a crisp exterior and softer chewier inside. I was a little uncertain just how much to crush the chips, so most of mine were less than a half inch but a little more than a quarter inch. Thank you! -
I would give them 6 stars if it were possible! Second time making them and they are even better than last time. They are literally the best cookies I've ever made in 38 years of life. -
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Made these lastnight with a great deal of success. My mom said she felt like eating them all. She loves to guess the ingredients and missed the potato chips completely. This is definitely a keeper. Thanks. -
These were too sweet for me. I expected them to be salty and sweet, but they were just sweet. I think the butterscotch chips are what pushed it over the edge for me... I did like the potato chip flavor! I think it could use a lot more potato chips.
see 13 more reviews
Tweaks
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I have long heard of potato chip cookies and been quite intrigued by the concept. Decided to make these as a gift and the recipient is a lucky gal. My batch was made with butter instead of margarine with walnuts as my nut of choice and otherwise followed the recipe. The results were just delicious with the striking combination of brown sugar and butterscotch chips. The cookies themselves were buttery and lightly puffy with a crisp exterior and softer chewier inside. I was a little uncertain just how much to crush the chips, so most of mine were less than a half inch but a little more than a quarter inch. Thank you!
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I used a cup of butter flavor crisco in place of the butter and ommitted the nuts.....WOW!! What a fun cookie!! I doubled the recipe in order to have enough for all of my xmas cookie plates and they were a hit across the board. I did not notice any spreading during cooking, maybe the crisco helped? They had a yumy texture and nice light crunch -
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These were excellent cookies. I left out the nuts and added some toffee chips and used an assortment of chocolate chips and they turned out perfect. I also used butter instead of the margarine. They were nice and chewy just the way I like them. Thanks so much for sharing. Made for I Recommend Tag Game.
RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
