Butterscotch Potato Chip Cookies Recipe - Allrecipes.com
Butterscotch Potato Chip Cookies Recipe

Butterscotch Potato Chip Cookies

Recipe by  

"Crunchy, sweet, drop cookie."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream together sugars and butter or margarine. Beat in eggs, add flour and baking soda, mix well.
  3. Fold in butterscotch chips and potato chips.
  4. Drop by tsp. on cookie sheet and bake for 8 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2005

I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :)

Most Helpful Critical Review
Oct 12, 2011

These were good...but honestly...the potato chips did not add anything but calories. Very moist and chewy, but I probably won't make these again.


34 Ratings

Dec 30, 2002

These are surprisingly good - nice and crunchy! I added 1 t of vanilla. Don't let the potato chips put you off.

Jan 13, 2008

Unlike others, my cookies did not spread when baking. They were perfect and like most cookies, though I only bake with butter. (sometimes overbeating/creaming has caused my cookies to spread). I did substitute toffee chips (with the chocolate on them) for the butterscotch chips. They came out great, and the hint of chocolate was great. Also, they didn't seem to be as sweet as when I used the butterscotch chips.

Jan 20, 2003

These cookies were interesting. Quick and easy to make but I don't think I'd make them again with the butterscotch chips. The butterscotch is a little too sweet so it overwhelms the salty taste. Maybe something like semisweet chocolate chips would make it better!

Oct 30, 2002

Very easy to make and tastes great. Excellent way to get rid of the "crumbs" in the bottom of the bag. I put white choclate instead of butterscotch one time and that was good too! Thanks for the recipe.

Oct 10, 2011

Love these.Will definetly make them again.Thanks for the recipe.

Apr 13, 2009

This cookie is a hit every where I go. People are stunned there are potato chips in them. I add a 3rd egg each time I make it, then they turn out perfect.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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