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Soft, chewy cookies are dotted with salty potato chips, dark chocolate, and semi-sweet chocolate in these Potato Chip Cookies. They’re sweet, salty, and completely addicting!
As much as I love classic cookies, like chocolate chip or oatmeal raisin, I also love playing around with new flavors and ingredients. When someone suggested adding potato chips to cookies, I raised my eyebrow…and then I had to try! It turns out, they were right! These potato chip cookies are my new obsession.
Why These Potato Chip Cookies Are So Addictive
I betcha can’t eat just one of these potato chip cookies! I certainly have never been able to. Here are a few reasons why.
- Sweet & salty. The potato chips add a fun salty element to the cookies, which is balanced by the dark brown sugar and chocolate added to the dough. They’re the perfect combination of salty and sweet.
- Chewy with a crunch. These potato chip cookies are soft and chewy, just like a regular chocolate chip cookie, but with the added texture of the potato chips. If you use thick, wavy potato chips, you should still have a nice crunch in some bites!
- Quick & easy to make. It takes just over an hour to make these cookies, mostly because the dough needs to chill for 30 minutes. I definitely recommend trying one warm from the oven!
Recipe Ingredients
These cookies are made with many of the ingredients of chocolate chip cookies, plus potato chips. Scroll down to the recipe card below for the exact measurements.
- Butter – Be sure to use unsalted butter because the potato chips will add a salty flavor too.
- Dark brown sugar – Brown sugar adds a rich molasses flavor to the cookies and is also key in achieving the chewy texture.
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Potato chips – Plain wavy salted chips are best as they can withstand being stirred into the dough.
- Chocolate – I used both a bar of coarsely chopped dark chocolate and semi-sweet chocolate chips. Feel free to use all one or the other.
How To Make Potato Chip Cookies
These cookies are so quick and easy to make. Just make sure to leave time for the dough to chill! The printable version of the instructions can be found in the recipe card below.
- Make the dough. Beat the butter with a paddle attachment until smooth and creamy. Add the sugars and beat on medium for 5 minutes then beat in the eggs and vanilla. Mix in the flour on low/medium until just combined. Stir in the chocolate and potato chips.
- Chill. Cover and refrigerate the dough for 30 minutes.
- Bake. Preheat the oven to 350 degrees. Use a cookie scoop to drop balls of dough 2 inches apart on a baking sheet lined with parchment paper. Press extra chocolate or potato chips into the top if desired. Bake for 12-14 minutes until the edges are set and golden.
- Cool. Let the cookies cool for a few minutes on the baking sheet then transfer to a cooling rack.
Tips & Variations
Here are a few things I’ve found helpful when making these potato chip cookies.
- Leave bigger pieces of chips. When crushing the potato chips make sure to leave them in pretty large pieces. I just slightly crushed them with my hands. When mixing the ingredients they will naturally break into even smaller pieces.
- Use salty, sturdy chips. You can use other types of potato chips, just make sure they are plain salted and have a sturdier form like wavy or kettle. Regular potato chips can be absorbed into the cookie, and you want that extra texture to stand out.
- Chill the dough. Make sure not to skip the chilling as it will keep the cookies from spreading too thin.
- Dark chocolate is best. I really love to use the combination of dark chocolate and semi-sweet in these cookies. It balances out the salty flavor of the chips without making them too sweet. Milk chocolate didn’t offer enough contrast, in my opinion.
Proper Storage
- Counter. Store potato chip cookies in an airtight container on the counter. They’re best enjoyed within 2-3 days.
- Freezer. These cookies can also be frozen in an airtight container. Keep in mind that the chips may not be as crunchy after thawing.
More Fun Cookie Recipes
- Cool Whip Cookies
- Oreo Stuffed Cookies
- Strawberry Cheesecake Cookies
- Peanut Butter M&M Cookies
- Brownie Mix Cookies
Potato Chip Cookies
Soft, chewy cookies are dotted with salty potato chips, dark chocolate, and semi-sweet chocolate in these Potato Chip Cookies. They're sweet, salty, and completely addicting!
Servings: 40 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 1 cup dark brown sugar firmly packed
- ½ cup white granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups potato chips coarsely broken (plain salted and wavy texture work best)
- 1 bar dark chocolate coarsely chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Add the softened butter to a mixing bowl and use a paddle attachment to beat the butter on medium speed until creamy and smooth.
- Add the white and brown sugar to the butter and beat on medium speed for approximately 5 minutes, or until it’s smooth and fluffy.
- Add the eggs and vanilla and beat on medium speed, until fully combined, making sure to scrape down the bowl as needed.
- Add the flour and mix on low/medium speed until just combined.
- Add chocolate pieces, chocolate chips and potato chips and mix until just combined on low speed.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees.
- Line a large baking sheet with parchment paper and use a 1 ½ Tablespoon cookie scoop to scoop the dough into balls and place them approximately 2 inches apart on the prepared sheet.
- Press extra pieces of chocolate or potato chips if desired.
- Bake for 12-14 minutes or until the edges are set and golden.
- Remove and allow the cookies to cool for a few minutes on the baking sheet before transferring them to a cooling rack.
Last Step:
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Notes
Tip – When crushing the potato chips make sure to leave them in pretty large pieces. I just slightly crushed them with my hands. When mixing the ingredients they will naturally break into even smaller pieces.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 113mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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2 comments on “Potato Chip Cookies”
Love them potatoes chip cookies. They were a little sweet for me. Made them again without white sugar and awesome sauce
Thanks Toni!