These cookies offer the ideal balance of salty and sweet flavors! Any salted potato chip would do, although I personally think Ruffles® are the best. This dish is proof positive that opposites do attract.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup crushed potato chips
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- 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.
- Bake in preheated oven until golden around the edges, 10 to 13 minutes.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 18 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My cookies ended up not spreading out at all, and I cooked them for 16 minutes instead. In later batches I spread the cookies out with a fork. They taste good, but are literally one bit.
Great combination of sweet & salty. I have several Potato Chip Cookie recipes & this one is at the top. I didn’t make any changes but sometimes I will add finely chopped pecans, sometimes not depending on my mood. They have the consistency of a shortbread cookie & are wonderful!
Cookies we’re a little chewy, and very moist. A hit with the family.
Very dry, crumbly texture.
Salty and sweet, deliciousness! I made one change, while still warm from the oven, rolled them in powdered sugar. Taste sort of like those Russian tea cake cookies and adds a bit more sweet to the cookie.
Have made these twice-will make again-have to share recipe every time.
I didn’t put in the nuts. My cookies came out very crumbly. I didn’t sift the flour, which might have been the problem. Taste was good. Cookies a bit flat.
followed the recipe and used Lays potato chips. My family loved them.
I made the mistake of making these with lightly salted potato chips. These cookies were good but definitely needed saltier chips. Otherwise, I think this is a very good recipe. Will make again using regular chips.
Added a pinch of sea salt to the top of the cookie before baking, it was amazing! Tastes like a crunchy, salty shortbread cookie!
Love the sweet and salty taste and the soft and crunchy texture. Skipped the nuts, but rolled some of the dough balls in crushed potato chips for texture. Very good cookie. Used Land O Lakes butter. Very nice results.
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.