Julie Clark
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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
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 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.
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.
- 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.
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
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.**
Nutrition
Serving: 34g | Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g
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.
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!
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
what kind of potato chips do you recommend
Have you tried small bacon chunks in this?
my family likes either pecans or walnuts in their chocolate chip cookies would this ruin this recipe to add some
For the potato chip cookies, do you measure chips after you crush them or before?
Could you make these are a bar cookie? I’m looking for a quick easy dish to take to a potluck…
Alright, I have to know…. Concerning the potato chips, ridges or no ridges? 😆.
These look amazing and I can’t wait to try them
The first time I baked these was for a bake sale a month ago. These are just amazing! I am about to bake them again this weekend for a family get-together next week. Thank you for sharing this 5 star recipe. I am so glad I found it!
These are by far the best chocolate cookies I have ever tasted. I have made them sooo many times, they are just so good! Chewy and chocolatey and the chips add a nice little crunch and saltiness. Thank you so much for sharing this recipe!
Greetings from Saudi Arabia 🙂
I’m going to make these today i will let you know how they turned out..
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.
Do you use milk chocolate chips or semi sweet
For butter, is it unsalted or salted?
These turned out good, but make sure not to crumble the chips too much or they’ll be lost. Taste great.