Recipe by CookieeMonster13
"These cookies have the perfect combination of salty and sweet! You can use any type of salted potato chips but I think Ruffles® are the best. This recipe proves that opposites really do attract!"
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unsalted butter, softened
crushed potato chips
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.
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.
Added a pinch of sea salt to the top of the cookie before baking, it was amazing! Tastes like a crunchy, salty shortbread cookie!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 95
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