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!
Potato Chip Cookies
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, I was excited. And it’s pretty easy.
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. While the cookies are baking, stick the extra dough in the fridge, cover it with plastic wrap, or roll the balls ahead of time and cover them with plastic wrap. If you don’t, there might not be enough dough left to actually make the cookies!
How to Make Chocolate Chip Cookies
This is a standard chocolate chip cookie recipe. No surprises here. Cream all of the ingredients together in a mixing bowl and you are set.
Here’s a few hints for the absolute best potato chip cookies, though.
- 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.
- Another hint for cookies? Don’t melt your butter…just soften it. Melted butter makes for flat cookies. I also recommend that you refrigerate this cookie dough for at least one hour before you bake it. This is not 100% required, but our cookies always turn out the best when we refrigerate the dough.
- Once the dough has been chilled, roll it 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!
P.S. These Potato Chip Cookies taste best right out of the oven!
Other Cookie Recipes
- Soft Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Shortbread Cookies
- Cranberry Almond Chocolate Cookies
Potato Chip Cookies
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups potato chips
- 2 cups chocolate chips
- Preheat the oven to 350 degrees.
- Cream together the butter, sugar, and brown sugar.
- Mix in the eggs, flour, salt, baking soda, and vanilla until combined.
- Add in the potato chips and chocolate chips.
- Refrigerate for at least 1 hour.
- Roll into balls and place them on a non-stick baking sheet or a baking pan that has been sprayed with cooking spray.
- Bake for about 11 minutes, or until the cookies are lightly brown around the edges.