Two of your favorite snacks come together beautifully in these Sweet & Salty Potato Chip Cookies. Be warned, though…this cookie dough is completely addicting. You’ll need self-control not to eat it all before you bake it!
It’s a cold, wet, rainy day. No playing outside, riding bikes, or reading in the sun. Fortunately, it’s a perfect day for making your favorite batch of chocolate cookies.
Let me just say that I think every day is a cookie day, but rainy days especially. Sometimes I get in the mood to experiment. And look for great recipes. So, when I found out about this family recipe for potato chip cookies, I was excited. And it’s pretty easy.
The Best Cookie Dough
These Potato Chip Cookies have an unbelievable taste that makes your mouth water when you look at it. But I will warn you:
This dough is completely addicting and delicious and calls to you every time you look in that direction. If you’re like me and can’t get away from it, take my advice. Cover the cookie dough balls loosely with plastic wrap and pop that pan in the fridge while the others are baking. If you don’t, there might not be enough dough left to actually make the cookies. Don’t ask me how I know.
Use a hand mixer or stand mixer to cream the ingredients. Because the butter isn’t melted, a spoon won’t get the cookie dough creamed as well.
Along those same lines, use room temperature butter, but not melted butter. The stick of butter should give just slightly when you touch it. If it is too melty, the cookies will spread more than you may like.
For the best textured cookies, don’t just throw all of the ingredients in a bowl. Cream the ingredients in the order shown in the recipe below, and mix for the amount of time it suggests, especially the initial mixing of the butter and sugar.
Chill the dough. I usually roll the dough balls first, but you can refrigerate first if you’d like. Either way works. Roll the dough into balls, but make the balls taller rather than rounder. This is a hint from Sally’s Baking Addiction that we love to use. It gives you the thickest cookies you can get.
When you are putting in the potato chips, it’s best not to crush them too much. You don’t want potato chip dust. You want pieces of potato chips. That way you can taste the salty-sweetness of the cookie.
The secret to making perfectly round cookies.
Depending on the amount of oil in your potato chip cookies, these cookies may spread slightly more than you’d like. Here’s the trick to making perfectly round cookies:
Place a large round cookie cutter (or a wide mouth mason jar ring) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and round out the cookie.
You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
Store the cookies in an airtight container at room temperature. Can you freeze potato chip cookies? Yes. The cookies freeze well, but you can also freeze the dough balls before baking. Then you can pull them out and have freshly baked cookies whenever you’d like.
Using a hand mixer or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes.
Mix in the eggs and vanilla. Mix for 1 minute or until well combined.
Add in the flour, salt and baking soda. Mix until combined.
Lastly, mix in the potato chips and chocolate chips.
Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet.
Refrigerate for at least 1 hour.
Preheat the oven to 350ºF.
Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra chocolate chips on the top of the dough balls which will make them look pretty after baking.
Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 36, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**