Crispy Potato Chip Cookies Recipe
Crispy Potato Chip Cookies Recipe
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups crushed potato chips
- 1 cup butterscotch chips
- 1. Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips.
- 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool. Yield: 4 dozen.
1 cookie equals 123 calories, 6 g fat (3 g saturated fat), 9 mg cholesterol, 48 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.
Reviews for Crispy Potato Chip Cookies
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"I have made these a few times, and every time everyone raves about them! They all ask for the recipe."
"I haven't tried these yet, so I'm just going to click 1 star so I can ask my question :)What can we use in place of butter flavored shortening ? I want to try these but don't want to buy butter flavored shortening. Would half butter and half regular shortening work?"
"One of the very best cookie recipes I have ever tasted. I like to leave the crushed potato chips just a little coarse for more crunch. I too used the tiny butterscotch chips. Great recipe and I like that it makes so many. Good for a potluck crowd."
"My family loved these cookies. I've made them several times. Different every time. I've added nuts and different flavored chips (chocolate, cinnamon, white chocolate, peanut butter). It also is a great way to use the crushed potato chips in the bottom of the bag. I just save them until I have what I need to make these yummy cookies. Thank you for sharing this recipe!"
"These were a good cookie but I expected more of a sweet and salty taste."
"They were good - not insane like I imagined them, but very good!I took previous reviewer's advice and added less butterscotch chips. But the ones I used were mini ones and probably better than the regular sized ones."
"loved these- made them gluten free using cup 4 cup mix instead of flour and put more chips in at least 1/2 more! very good"
"I didn't have shortening so I substituted butter in its place. Didn't have butterscotch chips so I substituted 1 ag on milk chocolate chips. Delicious with a crunch!"
"These Potatoe Chip cookies have always been a favorate in our family. We love the flavor and they taste just like potatoe chips."
"Suprisingly, these were very light & delicate"
"I have made these many times over the years. They are always a favorite when I take them to potlucks."
"I think I'd like these cookies if there were less butterscotch chips. I think next time I'll use 1/2 a cup instead of a full cup. Otherwise, these cookies tasted alright. I might add a bit more potato chips next time, though. Maybe 2 1/2 cups."
"I agree that it was tough to taste the potato chips so I added some more and a little bit less of the butterscotch chips."
"These cookies were disappointing. I couldn't taste the potato chips, only the butterscotch chips. Nothing special, just Tollhouse cookie dough with butterscotch chips and unremarkable potato chips."
" I love trying new recipes, and this was one of the best ones. They are crunchy and just like my family likes them.
"Since we love butterscotch chips, I added the whole 11 oz. package. Plus I used ridged potato chips for a different texture. Delicious!!"
"sounds as if they would be good, can you just add potato chips to any recipe?"
"Not what I expected either, rather disappointing. Not much flavor, I wouldn't recommend them. I liked the idea of the potato chips in a cookie though, I may try adding them to my own butterscotch chip cookie recipe instead."
"Not what I expected, but still liked them. Not so much salty flavor, and they're crunchy, not soft & gooey like I like my cookies."