Skip to main content New<> this month
Get the Allrecipes magazine

Potato Chip Cookies IV

Rated as 3.38 out of 5 Stars

"This recipe uses "lite" potato chips which makes this version of the Potato Chip Cookie much less oily."
Added to shopping list. Go to shopping list.


servings 63
Original recipe yields 60 servings (3 -5 dozen)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the shortening and the sugar together until light. Stir in the vanilla and the flour then carefully fold in the potato chips.
  3. Drop by spoonfuls onto an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes or until just golden brown, do not over bake. Sprinkle warm cookies with confectioners' sugar and remove to wire racks to cool.

Nutrition Facts

Per Serving: 63 calories; 4.1 6.3 0.5 0 9 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

This recipe is very good..has good texture and flavor with low calories, cabrs and zero cholesterol.

I liked these alot, they came out crispy and kept real well in a plastic bag. I loved the sweet/salt flavor.

In the second instruction it says cream shortening and sugar. There's no shortening, it's oil. I thought they were a little oily. I didn't love them. I don't think I'll make these again. They w...

Do NOT use oil. Use 1 full stick of vegetable shortening. Heavenly good, they taste better the next day...after the shortening has had a time to fully cool and firm up.

The dough for these cookies was REALLY runny... had to add flour. The taste is not good with oil, if I'm going to make potato chip cookies, it's not going to be health food, so might as well us...