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Buttery Potato Chip Cookies

Total Time

Prep: 15 min. Bake: 10 min./batch


4-1/2 dozen

Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. —Rachel Roberts, Lemoore, California
Buttery Potato Chip Cookies Recipe photo by Taste of Home
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  • 2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 cups crushed potato chips
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.

Nutrition Facts

1 cookie: 126 calories, 9g fat (5g saturated fat), 18mg cholesterol, 67mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.

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  • hchambers
    Aug 30, 2017

    These were pretty good cookies. I eliminated the walnuts because I do not care for them and added peanut butter chips in their place. I think you could play around with these cookies. Maybe replace chips with pretzels and add some M&M's. Have with it.

  • Ruffshse
    Sep 23, 2016

    Was not impressed with the cookies. Will not make again.There is another recipe for potato chip cookies made with white chocolate that are really good .That i found a while back on taste of home.But have not been able to find it again

  • Barbara Coulter
    Jan 30, 2016

    I received this recipe from a client back in 1974. The only change is I sprinkle them with powdered sugar after they have cooled a little. They are truly wonderful.

  • mrslenamae
    May 11, 2015

    These are delicious! ! Roasted the nuts first as some suggested. Even cut back sugar a tad. Just cause I don't like things sugary sweet. A really easy recipe. I am always looking for different type shortbread or sugar cookie recipes, these are #1 on my list now.

  • walkbal
    Feb 9, 2015

    Thought these were quite good. I would make sure to use the thicker cut potato chips (with ridges) which helps gives the cookies more texture.

  • asandilla
    Jan 1, 2015

    These are AMAZING!!!!!!!!!!!!! For the review saying these were bland, ARE YOU KIDDING ME, do you have tastes buds? Easy to make, and AMAZING FLAVOR!!!!!!!! Ang knows best!!!!!!

  • feli1719
    Dec 25, 2014

    These are my Grandma's FAVORITE cookie so i make them for her every year around Christmas! you want to sprinkle these with a little powdered sugar when they cool off a bit, makes them amazing

  • Mary GIll
    Dec 15, 2014

    These did spread a bit, I added 1/2 cup chocolate chipss and used almond extract instead of vanilla.. They were great

  • jacki13
    Nov 2, 2014

    It is difficult to know when these are done baking- in that they do not change shape or color during the process. They stayed pale, listless spheres of disappointment, and I finally removed them from the oven out of sheer pity. I think these cookies want to be a "shortbread"- but they aren't good at it. They have the taste and consistency of radiator dust, and no ambition at all. I tried adding butterscotch chips out of desperation, but it was too late. There is nothing inherently "wrong" with them, in the way that there is nothing wrong with toilet paper, but I don't put that on a plate.

  • AdnilUol1
    Aug 15, 2014

    I made these for an Ice Cream Social . Everyone loved them (no one could guess the secret ingredient) I also made 1/2 of the recipe, next time I'll make it complete. Fantastic!!!