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Crispy Potato Chip Cookies

If you like a sweet-and-salty treat, this cookie is perfect! They quickly bake to a crispy, golden brown...and they disappear even faster! —Monna Lu Bauer, Lexington, Kentucky
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups crushed potato chips
  • 1 cup butterscotch chips

Directions

  • 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.
  • 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.
Nutrition Facts
1 cookie: 123 calories, 6g fat (3g saturated fat), 9mg cholesterol, 48mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • mommabear0297
    Oct 19, 2014

    I have made these a few times, and every time everyone raves about them! They all ask for the recipe.

  • syrajoan
    May 16, 2014

    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?

  • Marykauhi
    Apr 13, 2014

    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.

  • sandrasu
    Apr 12, 2014

    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!

  • paul3303
    Dec 21, 2013

    These were a good cookie but I expected more of a sweet and salty taste.

  • germanycook
    Sep 28, 2013

    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.

  • alliegator333
    Sep 2, 2013

    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

  • freshd
    Jul 23, 2013

    awesome

  • Caroldelg
    Jul 4, 2013

    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!

  • vdp1972
    Dec 29, 2012

    No comment left