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 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.

a pan of chocolate chip potato chip 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.

How to Make Potato Chip Cookies

This is a standard chocolate chip cookie recipe.  No surprises here. Here are a few hints about mixing:

  • 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.
collage of stages of cookie dough in a bowl
  • 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.
chocolate chip cookie dough with potato chips
  • 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.
baked cookies on a piece of parchment paper

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.

Storage Instructions

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 dough.

potato chip cookies with melted chocolate chips
potato chip cookies with melted chocolate chips

Potato Chip Cookies

4.59 from 333 votes
Potato Chip Cookies: 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


  • 1 cup unsalted butter 8 ounces room temperature
  • 1 cup brown sugar 200 grams
  • 1 cup granulated sugar 200 grams
  • 2 large eggs
  • 2 1/2 cups all-purpose flour 325 grams
  • 1 teaspoon baking soda 5 grams
  • 1/2 teaspoon salt 3 grams
  • 1 teaspoon vanilla extract 5 grams
  • 2 cups coarsely crushed potato chips 113 grams (4 ounces)
  • 2 cups chocolate chips 340 grams


  • 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.**


Serving: 34g | Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g
Course Dessert
Cuisine American
Calories 151
Keyword bake sale recipes, chocolate chip cookies, christmas cookies, easy cookie recipes

Looking for help with your cookies? Read our articles:

The Best Chocolate Chip Cookie Recipes

Love homemade chocolate chip cookies? You’ve come to the right place! You’ll love our collection of chocolate chip cookies that range from ready in 30 minutes to needing the dough to chill in the fridge overnight.

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7 years ago

I made these and they were addictive. I didn’t save them for the kids. I ate them. I ate all of them. I even ate the ones I was saving for my boyfriend. I have no shame, and I will be making these cookies AGAIN right away. Was surprised to find they aren’t salty, and the texture is just amazing. I used dirt cheap store brand potato chips. Oh, just sooooooo good. And also fantastic as the sides of ice cream sandwiches. I hid those at the back of the freezer for when the kids go to sleep. These cookies… Read more »

4 years ago

5 stars
These were fantastically good! My boyfriend and I are vegan, so we just used Ener-G egg replacer and Earth Balance for the butter. They were absolutely perfect. Thank you so much for this recipe! My grandmother made potato chip cookies with me growing up, and I couldn’t remember our recipe, so this was really amazing.

Carol H
10 months ago

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!

5 years ago

5 stars
I have made these and everyone that’s tasted them is obsessed! They cause a frenzy when I take them into work.

I’ve made them a few times now. Sometimes I include rice crispies or cornflakes too. Today I tried pretzels. All good 🙂

Thanks for sharing !

2 years ago

5 stars
To die for!!!

2 years ago

5 stars
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.

3 years ago

For the potato chip cookies, do you measure chips after you crush them or before?

5 years ago

Thjis is probably a dumb question but do you put 2 cups of CRUMBLED chips in or bigger pieces?? I don’t bake much – ha! This sounds DELICIOUS!!

3 months ago

4 stars
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.

2 years ago

How long would this cookie dough be okay in the fridge?

2 years ago

5 stars
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.

2 years ago

5 stars
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!

Sarah Wolf
3 years ago

5 stars
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!

3 years ago

I made these for the first time today, followed all your instructions but my cookies don’t look like yours. They really spread out on the cookie sheet and I had to bake them longer so that the centers would not be raw. Any idea what I could’ve done one? I definitely refrigerated them for an hour, soften the butter, can’t think of what the problem would be? Just wondering so next time you’re not so flat and stick to the pan so much

3 years ago

what kind of potato chips do you recommend