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Potato Chip Cookies V

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"These were a popular cookie at the Omaha Nebraska Parks and Recreation Department thirty to forty years ago." — Juanita

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Original recipe makes 2 to 3 dozen Change Servings

3/4 cup butter
3/4 cup white sugar
1 egg yolk

1 1/2 cups all-purpose flour
3/4 cup crushed potato chips
1/2 cup chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and sugar until smooth. Stir in the egg yolk. Add the flour and nuts, mix until well blended. Stir in the potato chips last, so they don 't get too crunched up.
Roll the dough into walnut sized balls. Place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.

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I made a few adjustments to this recipe and it turned out wonderfully! For starters, I doubled the recipe exactly. I added 3/4 c. brown sugar and 2 tsp. baking powder. Also, I flattened each cookie with a fork prior to baking - these cookies won't flatten on their own! Very nice flavor and so easy to make! The only other suggestion I can think of is to possibly cut back on the butter due to the oily-ness of the potato chips, though I didn't find that the amount of butter was necessarily a problem. Thanks for the recipe!

—Jessie

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Jul 31, 2005

I've never had cookies made with potato chips before, so I didn't know how finely to crush the chips. I crushed them rather finely, and they turned out all right. Next time I think I won't crush them quite as much because it may improve the texture. These cookies tasted great - buttery and sweet, with just a touch of walnut flavor. I also like that they don't flatten out as they bake!

—STARABOVETHEI

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5 Ratings

Feb 20, 2008

kind of bland. i added more potato chips just to give them more of an edge. i think it would be interesting to try lime juice in this recipe...?

—mdoman2

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Sep 22, 2010

This recipe needs adjustments. After making as written, the first batch came out somewhat bland, crumbly balls of dough. I then added some vanilla and pressed them down before baking; this helped. These have a very grainy texture. I think it needed the whole egg and probably a whole cup of butter to improve it more.

—Tammy Lynn

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Apr 08, 2011

I chose to give it 4 stars because they do taste good but I am a sucker for a shortbread cookie anyway. I combined many of the suggestions such as: added 3/4 C packed brown sugar, 1 tsp vanilla, 1 tsp baking powder and I put in 1 C of crushed potato chips. I didn't have any walnuts so I used pecans. I also flattened them with a glass before baking. My issue is even though they tasted great I really didn't taste any potato chip. I can see the potato chips so I know I didn't crush them too finely. Maybe I will make them as a shortbread cookie and see if I notice a difference then.

—torgyx2

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Nutrition

Calories
90 kcal
4%

Carbohydrates
9.2 g
3%

Cholesterol
16 mg
5%

Fat
5.7 g
9%

Fiber
0.3 g
1%

Protein
1 g
2%

Sodium
36 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Chip Cookies V

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 90
Calories from Fat: 51

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 2.8g 14 %
Cholesterol 16mg 5 %
Sodium 36mg 1 %
Potassium 40mg 1 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 0.3g 1 %
Protein 1g 2 %
Sugars 4.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 2 %
Magnesium 2 %
Folate 7 %

* 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.