Potato Chip Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Cynthia Ross
Reviewed: Dec. 10, 2014
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.
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Reviewer:

Photo by Cynthia Ross

Cooking Level: Intermediate

Home Town: Beverly Hills, California, USA
Living In: San Angelo, Texas, USA
Reviewed: Jul. 28, 2012
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.
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Reviewer:

Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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