Are you a fan of sweet and salty? How about chewy and crunchy? If so, these potato chip cookies are perfect for you.
They feature all the classic comfort of chocolate chip cookies, with an unexpected bonus. Potato chips!
The chips give the cookies a unique texture and a subtle saltiness.
They’re absolutely addictive and will probably become your new favorite sweet treat.
Why You’ll Love These Potato Chip Cookies
Incredible Taste & Texture: You’ll never go wrong with sweet and salty snacks. Plus, the richness of chocolate chips pairs perfectly with the chips’ savory crunch. A crunch, by the way, that’s extremely satisfying inside the soft, chewy cookies.
A Real Conversation Starter: Let’s be honest, these guys are a bit “unconventional.” But that’s exactly what will make people talk! Everyone who tries them will want to know the recipe.
Simple Ingredients, Big Impact: This recipe transforms everyday ingredients – butter, sugar, potato chips – into a gourmet treat. No need to bother with exotic or hard-to-find items.
Ingredients
- Salted Potato Chips: I use Lay’s Classic Potato Chips because they add an irresistible salty crunch to every bite. Feel free to use your own favorite brand.
- Unsalted Butter: Cream it with the sugars for a tender, perfectly aerated base.
- Sugars: Both granulated and light brown for creaming with the butter.
- Large Eggs: For moisture and to hold the batter together. You’ll add an extra yolk to guarantee a delightfully chewy texture.
- Vanilla Extract & Salt: Two easy flavor enhancers that’ll give the cookies a warm, well-rounded taste.
- All-Purpose Flour & Cornstarch: Flour is the base of any good cookie, and cornstarch is my secret to super chewy cookies.
- Baking Soda: Important for getting the cookies to rise to an ideal thickness.
- Mini Semisweet Chocolate Chips: Use a high-quality brand to add little pockets of gooey, decadent chocolate in every bite. I’m partial to Ghirardelli.
How to Make Potato Chip Cookies
Between the crispy edges, chewy middle, and yummy sweet-n-salty taste, these potato chip cookies with mini chocolate chips are almost too good to share.
Luckily, the recipe is similar to most homemade cookie recipes in that it features several steps, but they aren’t difficult to follow.
1. CREAM. Beat the butter and sugars with a hand or stand mixer until pale and fluffy, about 2 to 3 minutes.
2. ADD EGGS. Beat them in one at a time, then add the vanilla.
3. MIX DRY. Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Then, add this mixture to the butter-sugar mixture until just combined.
4. STIR. Gently fold the potato chips and chocolate chips into the batter. Mix them in by hand until evenly distributed.
5. CHILL. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
6. PREP & SHAPE. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Scoop 2 tablespoons of dough and roll them into balls.
7. BAKE. Place the dough balls two inches apart on the baking sheets. Bake for 10 to 12 minutes or until the edges are lightly browned.
8. COOL & SERVE. Remove the cookies from the oven and let them cool on the sheets for 10 minutes. Transfer to a wire rack to finish cooling. Enjoy!
Tips for the Best Potato Chip Cookies
Not ready to jump into the recipe just yet? These tips can help:
- Stick to plain salted chips. I’m a sucker for potato chips, but this recipe really works best with plain, salted chips. For extra crunchiness, use kettle-cooked chips.
- Don’t skip the chilling time. The dough needs at least 1 hour in the fridge. You can even prepare it the day before and let it chill for up to 24 hours! These cookies are prone to spreading, and chilling the dough will help mitigate that issue.
- Crush, don’t powder. Crush the chips in your hand gently, leaving some larger pieces for extra texture. They’ll break up more in the bowl as you mix and scoop.
- Use a cookie scoop. This is kind of a general tip for all cookie recipes. Cookie scoops help you portion the same amount of dough in each cookie for even baking.
- Make the cookies perfectly round. I kind of like the rough edges of these cookies. But if you want them picture-perfect, use a large round cookie cutter or wide-mouth jar ring to shape them as soon as they come out of the oven. Make quick circles until the cookie becomes a perfect circle.
- Dust the tops. For extra sweetness, dust the tops of the cooled cookies with powdered sugar. If you want a more salty flavor, try sea salt.
- Add mix-ins. Chopped nuts, toffee bits, pretzels, and other types of chocolate chips all work well in this recipe. Just don’t use too many, or the batter won’t hold together.
How to Store
Have a few leftovers? No problem!
To Store: Transfer the cooled cookies to an airtight container. Place parchment paper between layers to separate them. Store at room temperature for 5 days or in the fridge for up to 1 week.
To Freeze: Flash freeze the cooled cookies in a single layer on a baking sheet. When solid, store them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
More Cookie Recipes You Don’t Want to Miss
Pumpkin Snickerdoodle Cookies
Double Chocolate Skillet Cookie
No-Bake Avalanche Cookies
Chocolate Chip Treasure Cookies
Potato Chip Cookies
25-30
servings20
minutes12
175
kcalBetween the crispy edges, chewy middle, and yummy sweet-n-salty taste, these potato chip cookies with mini chocolate chips are almost too good to share.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs + 1 egg yolk, room temperature
1 teaspoon vanilla extract
2 1/2 cups (300g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (100g) salted potato chips, roughly broken (see note)
1 1/2 cups mini semisweet chocolate chips
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer to low and blend in the eggs, yolk, and vanilla, one at a time, until smooth.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add the potato chips and mini chocolate chips and mix very gently by hand until evenly distributed. Cover and chill the dough for at least 1 hour or up to 24 hours.
- Preheat the oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper.
- Portion the dough into 2 tablespoonful balls. Roll gently and arrange on the baking sheets about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly browned. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Press a few more pieces of potato chip into the top of the cookies while they’re still warm.
- Serve and enjoy!
Notes
- Gently break the potato chips in your hand, but do not crush them. They will break up more as you mix them into the dough.
- The number of cookies you make depends on how you portion the dough. Use a cookie scoop to measure out uniformly sized dough balls.
- Feel free to add toffee bits or pretzels or to sprinkle the cookies with sea salt for even more flavor.
