Potato Chip Cookies

These scrumptious soft and chewy Potato Chip Cookies are chocolate chip cookies loaded with crunchy, salty, rippled potato chips and semi-sweet chocolate chips, making them the perfect balance of salty sweetness. These are one of our all-time favorites cookies, and they come together quite quickly and easily.

Cookies are a hot commodity in our house. I really enjoy sharing them with friends and neighbors. These cookies, Iced Lemon Cookies, Snickerdoodle Cookies, and Homemade Sugar Cookies, are just a few of our favorites.

How to make Potato Chip Cookies

Start by whisking together the flour, baking soda, and salt. Then using a stand mixer or hand mixer on medium speed, cream the butter and both sugars until light and fluffy. Now reduce the mixer to low speed. Then add the vanilla and the eggs one at a time, mixing until incorporated. Add the flour mixture in three intervals scraping the bowl and beaters when necessary. Then stir in the crushed potato chips and the chocolate chips.

Now using a 1 1/2 tablespoon cookie scoop drop the cookie dough balls onto a parchment paper or silicone mat-covered baking sheet. Bake in a preheated oven for 11-12 minutes or until golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool.

Recipe notes and helpful tips

• For optimal flavor and texture, use good-quality butter. I use Land O Lakes or Kerrygold. I find they are well worth the extra cost.
• Soften the butter and warm the eggs to room temperature.
• I love using Ghirardelli bittersweet chocolate chips in these cookies, but other chocolate chips can also be substituted.
• Use crisp wavy ruffled potato chips or kettle chips to maintain crispiness.
• Hold on to a few potato chips to press into the tops of the cookies.
• If you love nuts, add 1/2 cup of chopped walnuts or pecans.
• Cover the baking sheet with parchment paper or a silicone mat. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
• Always preheat the oven and load your cookies on the middle rack in the center of the oven.
• Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
• Store on the counter in an airtight container for 3-4 days.

What are the best potato chips to use for these cookies?

You can, of course, use any potato chips for these cookies, but for best results, use good thick, crispy wavy chips like Lays Wavy or Ruffles Original potato chips. Kettle chips also work well. Salted and unflavored is your best option. Good thick, sturdy salted chips add a little bit of crunch to that sweet and salty experience.

More cookie recipes you will enjoy!!

Potato Chip Cookies

These scrumptious Potato Chip Cookies with chocolate chips are the perfect balance of sweet and salty.  Bake a batch today and enjoy.  

4.97 from 28 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 30 cookies

Calories: 217kcal

Author: Beth Pierce

Ingredients

• 2 ¼ cups all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/2 cups crinkle cut crushed potato chips reserve a 1/2 cup for the tops of the cookies
• 2 cups semisweet chocolate chips

Instructions

• Preheat the oven to 350 degrees.  Cover a baking sheet with parchment paper. 
• Whisk together the flour, baking soda, and salt.
• Using a stand or hand mixer on medium, cream the butter and both sugars until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated. Add the flour mixture in three intervals scraping the bowl and beaters when necessary. Remove the bowl from the mixer and stir in the potato chips and chocolate chips.
• Using a 1 1/2 tablespoon cookie scoop drop the cookies onto the prepared baking sheet. Gently press a few potato chip pieces into the tops of the cookies.  Bake for 11-12 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to cookie cooling wire racks. 

Notes

• For optimal flavor and texture, use good-quality butter. I use Land O Lakes or Kerrygold. I find they are well worth the extra cost.
• Soften the butter and warm the eggs to room temperature.
• I love using Ghirardelli bittersweet chocolate chips in these cookies, but other chocolate chips can also be substituted.
• Use crisp wavy ruffled potato chips or kettle chips to maintain crispiness.
• Hold on to a few potato chips to press into the tops of the cookies.
• If you love nuts, add 1/2 cup of chopped walnuts or pecans.
• Cover the baking sheet with parchment paper or a silicone mat. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
• Always preheat the oven and load your cookies on the middle rack in the center of the oven.
• Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
• Store on the counter in an airtight container for 3-4 days. 

Nutrition

Calories: 217kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 65mg | Potassium: 168mg | Fiber: 2g | Sugar: 15g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

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