If you’re craving something salty but sweet, then you need to try this delightful potato chip cookie recipe. It might seem odd to have potato chips inside chocolate chip cookies, but the combination is unexpectedly delicious. You get a nice crunch and salty kick from the chips throughout the soft, sweet cookies.
All you need are ten simple ingredients, and you’ll have these cookies ready in no time. While this cookie dough requires chilling, it’s only for an hour, and it’s worth the wait! Perfect for bake sales, potlucks, or just as an afterschool snack, these cookies are going to disappear fast. Need another tasty cookie recipe? Try my double chocolate chip cookie recipe, cookies and cream cookies, and banana oatmeal cookies recipe!
What You Need to Make This Recipe
Butter — be sure to buy unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt across different brands, so you should add your own, or you might have an overly salty cookie. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be difficult to cream it.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure, whereas brown sugar adds color and a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft in the center.
Potato chips — you want to use good-quality thick, crispy chips like Ruffles Original potato chips as they hold up well and have more of a crunch to them. Thinner chips break down more in the cookie.
Chocolate Chips — I use semi-sweet chocolate chips, but you could also use milk chocolate chips, dark chocolate chip, or cut a chocolate bar into chunks.
How to Make Potato Chip Cookies
1. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until fluffy, about 5 minutes.
3. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.
4. With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl.
5. Add the potato chips and chocolate chips. Mix until just combined.
6. Use a cookie scoop to scoop the dough into balls on a lined baking pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days. Place the dough balls 2 inches apart on another cookie sheet. Bake 1 sheet at a time for 12 to 14 minutes or until the potato chip cookies are golden brown on the edges.
Pro Tips for Making This Recipe
- When crushing the potato chips, don’t crush them into crumbs. You want there to be texture still.
- To crush the potato chips, I place them into a ziptop bag, press the air out, seal the bag, and press down on them with the palms of my hands or with a rolling pin. If I’m making a large batch, a food processor speeds the process up.
- I like holding onto a few potato chips to press into the tops of the cookies, so there are larger pieces on top.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the potato chip cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
- Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t skip chilling your cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined cookie sheet helps the potato chip cookies bake more evenly. Also, if you add the cookie dough directly onto a cookie sheet, they’ll stick, and the bottoms will be browner.
Frequently Asked Questions
How do I store leftovers?
This potato chip cookie recipe will keep in an airtight container at room temperature for up to 1 week. Just like a bag of chips, the chips in the cookies will become stale if you leave them out uncovered.
How do I freeze cookie dough?
Instead of chilling the unbaked dough balls in the fridge, you can freeze them. Once frozen, transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. You can bake the cookie dough straight from frozen; simply add an extra minute to the baking time.
How do I freeze baked cookies?
Let the cookies cool to room temperature on the wire rack. Then, transfer them into a freezer-safe bag or container. You can freeze the cookies for up to three months.
If you love this recipe try these out!
If you’ve tried this Potato Chip Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Potato Chip Cookies
Equipment
- Electric or stand mixer
- Baking Sheets
- Parchment paper
- Small cookie scoop
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened, (227g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups crushed salted potato chips (80g)
- 1¼ cups semi-sweet chocolate chips (225g)
Instructions
- Line a small baking pan with parchment or wax paper. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until nice and fluffy, about 5 minutes. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.
- With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined.
- Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days.
- Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.
- Place the dough balls 2 inches apart on the baking sheet. Press extra crushed chips or chocolate chips to the outside of the dough balls if desired.
- Bake 1 sheet at a time for 12 to 14 minutes or until golden brown on the edges. Let cool on the pan for a few minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
Notes
- When crushing the potato chips, don’t crush them into crumbs. You want there to be texture still.
- To crush the potato chips, I place them into a ziptop bag, press the air out, seal the bag, and press down on them with the palms of my hands or with a rolling pin. If I’m making a large batch, a food processor speeds the process up.
- I like holding onto a few potato chips to press into the tops of the cookies, so there are larger pieces on top.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t skip chilling your cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be browner.
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