Reviewed: Apr. 12, 2011

These are exactly what I was hoping for when I thought about adding potato chips to cookies. They're super rich, crispy, salty and sweet and have an amazing texture, kind of like pecan sandies. I added a bit more crushed chips than the recipe called for, and also tossed in a few handfuls of chocolate pieces, which went fabulously with the salt and crunchy texture.

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Reviewer:

greylightning

Reviewed: Feb. 22, 2011

I also dusted the finished cookies with powdered sugar and then increased the potato chips to one cup...other than that I followed the recipe exactly. These cookies came out perfect! Very reminiscent of a pecan sandy but with a nice crunch inside. Definitely will be making these again!

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Reviewer:

FrogandCricket

Reviewed: Jan. 17, 2011

tasty. I cut the recipe in half (concerned about the amount of butter) and they still turned out delish. Light tasting, quick and easy. Excellent use for leftover potato chips!

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Reviewer:

keelysmum

Reviewed: May 28, 2010

I must have used some kind of wrong ingredient, but these cookies were not too good at all. Will try again some other time.

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Reviewer:

gabbydabbydoo

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

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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Reviewer:

Diane J.

Cooking Level: Intermediate

Home Town: Northlake, Illinois, USA

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

Reviewed: Oct. 12, 2008

These cookies are WONDERFUL.

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ALEXIS4000

Cooking Level: Intermediate

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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Reviewer:

Nancy

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Tinley Park, Illinois, USA

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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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Chicago, Illinois, USA

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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