Potato Chip Cookies

Potato Chip Cookies

CookieeMonster13 8

"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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20 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
  3. Bake in preheated oven until golden around the edges, 10 to 13 minutes.



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 the...

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 but...

Added a pinch of sea salt to the top of the cookie before baking, it was amazing! Tastes like a crunchy, salty shortbread cookie!