Julie Clark
Updated:
Potato Chip Cookies
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Two of your favorite snacks come together beautifully in these Sweet & Salty Potato Chip Cookies. Be warned, though…this cookie dough is delicious. 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
This Potato Chip Cookie recipe has an unbelievable taste that makes your mouth water when you look at it. But I will warn you:
This cookie dough is 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.
And if you love butterscotch, try our butterscotch potato chip cookies! They are every bit as good.
Ingredients for Potato Chip Cookies
- Use any potato chips you’d like. Ruffled, plain, kettle chips. Ruffled or wavy potato chips are my favorite to use because of the texture they give.
- Light brown sugar and granulated sugar. The combination of both sugars give unbeatable flavor!
- Room temperature butter. Don’t soften the butter in the microwave so that it gets melted. Just let it sit at room temperature for about an hour so that it gently gives if you press your finger into it. If it is too melty, the cookies will spread more than you may like.
✨ For full recipe ingredients and amounts, see the recipe card below. ✨
How to Make Potato Chip Cookies
This is a standard chocolate chip cookie recipe. No surprises here. Here are 2 hints before you begin:
- Use an electric 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.
- 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.
- Cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes on medium speed.
- 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, gently 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. Hint: Roll the dough into balls, but make the balls taller rather than rounder. This is a tip from Sally’s Baking Addiction that we love to use. It gives you the thickest cookies you can get.
- 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. Place cookies on a cooling rack to cool completely.
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.
How to Store Potato Chip Cookies
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.
Here are our tips for freezing cookie batter.
Looking for help with your cookies?
Other Cookie Recipes
Potato Chip Cookies
Potato Chip Cookies are a unique combination of your favorite sweet snack and salty snack. Chocolate chip cookies and potato chips!
Servings 36 cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Ingredients
- 1 cup unsalted butter 8 ounces room temperature
- 1 cup brown sugar 200 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 1 teaspoon vanilla extract 5 grams
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
- 2 cups coarsely crushed potato chips 113 grams (4 ounces)
- 2 cups chocolate chips 340 grams
Instructions
- Using a large bowl and a hand mixer or the bowl of a stand mixer (with the paddle attachment), cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1 cup granulated sugar
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined. 2 large eggs, 1 teaspoon vanilla extract
- Add in the flour, salt and baking soda. Mix until combined. Lastly, mix in the potato chips and chocolate chips. 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 cups coarsely crushed potato chips, 2 cups 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.
Video
Notes
- Store in an airtight container at room temperature.
- Refer to the article above for more tips and tricks.
Nutrition
Serving: 34g | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
I was thinking about potato chip chocolate chip cookies which I haven’t made in many years and couldn’t find a recipe that I thought I had. Went on-line and found this recipe. I used krinkle cut Himalayan salt potato chips. On small group night I set them out without saying anything about them. One lady suddenly stopped and said “where did you get these?” and another person said they were the best he had ever had. Left one in a bowl for one of my clients and the next time I saw her, she gave the bowl back empty with… Read more »
Ok, I know we are all here because we want a salty sweet crunchy chocolate chip cookie. I hate to break it to you, but I just don’t think that is a viable recipe. I’m not a food scientist or anything but the chips get absorbed into the cookie & the salty crunchy doesn’t stand out. This particular recipe is indeed an excellent chocolate chip cookie recipe. When I made it as written (using HUGE pieces of potato chips in the dough) I got a perfect chocolate chip cookie with no taste of potato chips. For my next batch, I… Read more »
I love these! I made them a few times now and I use a gluten free flour blend. I’ve made them without the potato chips, just regular chocolate chip and today I did them with potato chips but used butterscotch chips. They are so good!
Can I reduce the sugar? Just add one cup oppose to 2?
Wanted to try a new recipe and this had so many great reviews, I was looking forward to tasting them. They taste like average chocolate chip cookies. Fine, but nothing special. The chips didn’t really add anything. Will go back to my usual recipe.
Made these cookies and they are good but I can’t tell there are potato chips in them. There is no distinct taste. Taste like a chocolate chip cookie.
I will be making these to share at work over the holidays. Love the sweet and salty…
Here is something for you to try on the same wave. My husband was playing around and made peanut butter cookies with fritos. optional, add chocolate chips. Yum!
How long would this cookie dough be okay in the fridge?
I was searching for a chocolate chip cookie recipe to make today for my grandaughters last day of school swim party. I came across this recipe and the reviews were so good I just had to try them. I’ve never thought of putting potato chips in cookies. This is by far the best chocolate chip cookie recipe I have ever made. Not one cookie left and I wish I had hid a few HaHa. This is definitely a keeper and I will make them again very soon. I made it exactly according to directions and they were perfect.
These are so delicious and addictive! I made a batch to keep in the fridge for “the week” to bake when I wanted some. It’s day 2, and I would say I only have enough left to make three cookies. LOL. Make these, you won’t regret it!
To die for!!!
great recipe, thank you! i subbed earth balance with no issue. to reinforce the potato chip flavor, i coated the cookies in ruffles after rolling them into balls. i rested the dough for 24s hours because i i had the time and the flavor + texture really benefitted from the extra time, it was worth the wait.
This recipe turned out great! I ended up refrigerating the dough overnight and they still turned out wonderful. Will definitely use again in the future!