Julie Clark
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Potato Chip Cookies with Chocolate Chips That Are Soft & Chewy
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These potato chip cookies are soft, chewy chocolate chip cookies packed with crunchy, salty potato chips. The potato chips add just enough salt and texture to balance the sweet chocolate chips. They are a fun twist on the classic chocolate chip cookie.
The key to thick, soft cookies is chilling the dough for at least 1 hour before baking. I recommend ruffled or wavy potato chips crushed into to small pieces for noticeable potato chip crunch in every bite.
Love cookies? Try our buckeye brownie cookies, butterscotch potato chip cookies, pumpkin cookies with chocolate chips or mocha chocolate chip cookies.
What do potato chip cookies taste like?
Potato chip cookies taste like a chocolate chip cookie with a salty crunch from the crushed potato chips. Don’t worry, they don’t taste like a potato! Instead, they are a perfect contrast of sweet and salty flavor. What makes our potato chip cookies different from others are the chocolate chips.
I’ll give you a warning: You’ll have a hard time resisting the cookie dough. It’s delicious!
If you’re looking for another classic cookie with that soft, chewy texture, try our brown sugar butter cookies. They’re especially good when you want a cookie without the chocolate.
What kind of potato chips are best for potato chip cookies?
Use salted ruffled or wavy potato chips for the best texture. The ridges add extra crunch. Crush the chips into small pieces rather than fine crumbs. You want to be able to see the chips after baking.
A few other important ingredients:
- 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 do you make potato chip cookies?
Cream the room-temperature butter and sugars first, mix in the eggs and vanilla, then add dry ingredients. Fold in the crushed potato chips and chocolate chips last. Chill the dough for at least 1 hour before baking.
Chilling the dough is important for this recipe. The dough contains butter plus the oil from the potato chips, so baking it immediately can result in cookies that spread more than you’d like.
- Cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes on medium speed. Don’t skip this part since creaming the butter and sugar gives the best texture.
- 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.
Why do potato chip cookies spread?
Potato chip cookies can spread more than regular cookies because different potato chips contain different amounts of oil. Chilling the dough for at least 1 hour helps the cookies hold their shape while baking.
If your cookies still spread a little, don’t worry. You can easily reshape them while they’re hot.
How to make 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.
This is my favorite trick for getting bakery-style round cookies without changing the recipe.
How do you store potato chip cookies?
Store the cookies in an airtight container at room temperature for 4 days.
You can also freeze the cookie dough or baked cookies. Scoop the dough into balls and freeze until firm. Then transfer the dough balls to an airtight freezer container or bag. Bake the frozen dough as needed. Add a minute or two baking time if necessary.
Frequently Asked Questions
What kind of potato chips should I use for potato chip cookies?
Salted ruffled or wavy potato chips are my favorite for potato chip cookies because they add both salt and texture. Plain salted potato chips or kettle chips also work. Crush the chips into small pieces rather than fine crumbs so you can still see them in the cookies.
Potato Chip Cookies with Chocolate Chips
These potato chip cookies are soft and chewy with crunchy, salty chips. Get the simple tips for thick cookies that don't spread too much.
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 room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coarsely crushed potato chips
- 2 cups chocolate chips
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
Looking for help with your cookies?
- Why are my cookies flat?
- Is shortening or butter better for cookies?
- Here are our tips for freezing cookie batter.
When I put these in for 11 minutes they were almost burnt, I took them out and they were golden and perfect but after letting them cool they were completely rock solid and very hard to eat.
These are some of the best cookies I have ever made. Amazingly delicious! WOW
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!