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 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.
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 !