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Christina Fogal

Christina Fogal Potato Chip Cookies 2.JP
Potato Chip Cookies


1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
1 container Pringles potato chips, roughly crushed (about 2 cups)
1 cup butterscotch baking chips (about ½ bag)
1 cup walnuts or pecans, chopped (optional)


Preheat the oven to 350°F.

In a large bowl, mix together the softened butter, white sugar and packed brown sugar until they are light and fluffy (about a minute).

Add the 2 eggs and mix briefly.  Stir in the vanilla.

Add the baking soda and flour and mix just until combined. 

Roughly crush the Pringle potato chips in a large plastic bag.  I do this by hand so the potato chips don’t become too fine.

Stir the in crushed potato chips, butterscotch baking chips and nuts (optional).

Roll the dough into balls and place on a parchment lined baking sheet.  Allow space between the cookies as they will spread.

Bake the cookies for 10-12 minutes, until the edges of the cookies are golden brown.  (The centers will still look a bit soft but will firm up as they cool). Allow the cookies to cool for a few minutes on the baking sheet before removing to finish cooling on a wire rack.

Recipe makes about 5 dozen cookies

Potato Chip Cookies
Christina Fogal
Christina Fogal Potato Chip Cookies 5.JP
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