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Potato Chip Cookies Recipe

Potato Chip Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on February 09, 2013

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    My dough was extremely crumbly and the cookies burnt. Would not recommend

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  • on October 13, 2012

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    Sent some with my hubby for his lunch and when he came home he said "You can make THESE all the time!" (My hubby doesn't even comment too frequently on food.. is just thankful and eats about anything I fix.
    I do just a couple of things differently. I don't make the chocolate dip/sauce listed in the recipe. Instead, I dip about 1/3 of the cookie (after it's cooled in melted Ghirardelli white chocolate. Oh my... so yummy!!
    I also do not roll into a ball, but I do have one of the cookie scoopers with the flexible rubber bottom and dip it in sugar before each scoop. They come out almost in the ball shape without the extra trouble. Follow the rest of the directions to a "t" though, pressing them flat with the glass dipped in sugar etc.

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  • on December 10, 2011

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    I have made this cookie for gifts the last four years. I like that it is more a traditional shortbread than the recipes with egg. I've also used toasted pecans or pistachios. You can also dip them in powdered sugar when they're still hot. An alternative to the chocolate sauce is to melt dark chocolate (I prefer the 60% cacao over hot water. While the cookies are on the racks, put two forks "back to back". Dip the tines in the chocolate, then drizzle it across the cookies. It makes a great presentation, with or without the powdered sugar. These can also be rolled into a log and refrigerated. Slice and bake. The texture is a little different when they're refrigerated. I think it's because the chips absorb the moisture the longer they are unbaked.

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  • on September 10, 2009

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    These yummy little cookies, with their sandy texture and nutty taste, are extremely simple to make. I wish I'd found this recipe years ago - it beats my former mother-in-law's recipe hands down!

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  • on July 08, 2009

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    Half an hour from start to finish! So fast and tasty.

    Photo of these tasty little morsels: http://beetsandbites.blogspot.com/2009/07/oddball-of-cookie-world-potato-chip.html

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  • on March 26, 2008

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    I loved these cookies that were so easy to make. The only thing I changed was I put a little raspberry preserves on top of them when they came out of the oven, and of course didn't use the chocolate sauce. The combo of the salty/sweet cookie and the tart raspberry is great!

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  • on August 17, 2007

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    I love these cookies. so easy!

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  • on August 16, 2007

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    I read through some of the reviews and thought I would give these cookies a try because they sounded easy and different. I wasn't disappointed at all, they were very good. The potato chips added a different texture to the cookies and I would make these again. They really tasted very good and the chocolate was an added bonus.

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  • on August 13, 2007

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    I'm *not* a good baker; have trouble, in fact, with most cookie recipes (unless the Doughboy helps. This cookie recipe was easy and painless. I did a great job with it - if truth be told. ;-

    I would, however, leave off the chocolate dip as both my husband, nephew, and myself preferred the cookies plain.

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  • on July 14, 2007

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    A perfect balance of sweet and salty. Very easy to make. I would keep an eye on them because it is very easy to burn the cookies. The first time I made them...it was an interesting taste that I wasn't sure I or my husband liked. I ended up making three more batches in the next two days. The same thing happened when I took some to work. People weren't sure if they liked them or not...at the end of the day I had no left overs to take home.

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