Reviewed: Nov. 18, 2009

This is a standard recipe from an old church cookbook I have been making for years, we make them for Xmas and dust with powdered sugar, and green and red sprinkles. Thanks for sharing!

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Diane J.

Cooking Level: Intermediate

Home Town: Northlake, Illinois, USA

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Reviewed: Nov. 15, 2009

I grew up on these cookies. Pretty much the same except use powdered sugar in dough instead of granulated. Makes the much lighter and will melt in your mouth. It really makes a difference with this cookie. Dust with powdered sugar when almost cool.

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MISSESRITA

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 12, 2008

These cookies are WONDERFUL.

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ALEXIS4000

Cooking Level: Intermediate

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Reviewed: May 24, 2008

Worth the calories! Use a thin potato chip like Lays. Do not flatten dough with a fork. Just drop dough from a teaspoon or a medium/small scoop. Bake cookies only until edges are slightly browned (do not over cook). Dust with powdered sugar when still warm. Enjoy!

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Nancy

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: May 1, 2008

i made this exactly how stated but it turned out a mess. the chips became chewy (in a bad, stale-like, way) and the cookie did not hold up as one piece. not worth all of the calories.

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stephanie

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2007

I made this out of curiosity. Was wondering how can savoury potato chips be a major ingredient in making cookies. It was worth trying. Whoever tried the cookies loved it! But the only problem is that it's very very greasy. It's like eating butter mixed with chips. I personally don't like it for the oily taste.

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Rachel

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Reviewed: Jun. 9, 2007

Loved these cookies. I used a few more crushed chips and way less pecans. I also didn't flatten them, just dropped dough on the sheet. Delicious.

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SummerLynn

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 3, 2006

These are one of my favorite cookies. For best flavor and texture, do NOT overbake - the cookies pictured with the recipe are overdone. I bake about 9 1/2 minutes. Dusting with powdered sugar is a must. Thanks for contributing this recipe!!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: May 7, 2006

Very dry yet they totally melted off the sides of the cookie sheet... soooo much butter! Will try this again with another recipe.

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RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 12, 2006

My knitting group raves over this one. I get asked to make them for every party. With and without pecans. They just melt in your mouth. Try them! Don't forget to sprinkle with powdered sugar hot out of the oven.

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MBAIN

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Reviewed: Dec. 21, 2005

These cookies were awesome!! Made them to take to work and everyone loved them. Passed the recipe on to several people. I think using good butter makes all the difference

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MOUSE67

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Reviewed: Nov. 29, 2005

So-so.... not very flavorful. Seemed dry.

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GOLDILAUX

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Reviewed: Jul. 31, 2005

These cookies are well worth heating up the oven on a summer day!! I took another cooks advice and used the saltier chips--excellent. These will be a favorite in my house.

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Oct. 24, 2004

This is a great recipe. For the best turn-out, use a saltier brand of chips...like Lays.

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Kitten73

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Reviewed: Jan. 2, 2004

These cookies are very chilly and have a great taste. You do not taste the potato chips but they Add of great flavor.

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SEE NU

Cooking Level: Expert

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Reviewed: Dec. 24, 2003

These are so good....just like my husband's grandmother made them!

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phoebe

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Reviewed: Dec. 14, 2003

These cookies are very easy to make. The fork criss-crossing was a little hard, as it is a soft dough. My mother came for thanksgiving and loved them so much i had to give her my recipe...so here I am, printing the recipe again for Christmas! A+ cookie and very unique

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annecrandall

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Reviewed: Apr. 25, 2003

Very good. Different than most cookies. Found they took about 18 minutes at high altitude (mile high) and also, that they didn't flatten at all unless pressed down with the fork. Nice small batch so that they don't dry out. Simple, tasty cookie.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Nov. 12, 2002

These cookies are really tasty. I added a little more potato chips than the recipe calls for, and sprinkled powdered sugar on while they were cooling.

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Meredith

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 11, 2002

These sounded just too weird to pass up. A really good butter cookie with a slight crunch, kind of like a rice crispy candy bar. I thought they would be too salty or taste too much like potato chips but you really don't taste the chips at all. Very easy to make. We loved them!

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