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
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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Elizabeth O
This cookie dough is completely addicting. I think I will need self-control not to eat it all before I bake it
Lisa
Wow, I never thought of making potato chip cookies. Im so excited to make this.
Rosey
My first to hear of chips going in cookies, but why not? They look and sound good to me.
Ave
I have to say that I have never tried Potato Chip Cookies but they look mouthwatering. The combination of soft & crunchy and sweet & salty must be delicious. Have to give these cookies a try soon.
Predrag Kovačević
Never actually heard of this before. With quality butter and homegrown eggs, they should turn up just fine!
Elise
This would be an amazing combination of salty and sweet. We have a tried and true Christmas cookies but I will keep this in mind for another time.
Nicole Anderson
I had never actually heard of potato chip cookies before reading this post. The sweet-salty combination sounds really interesting and the whole concept makes me really want to give this a go. Yours looks like they turned out just fabulous!
Ebony
I’ve never heard of potato chip cookies but this actually sounds amazing! lol! I love a good mixture of sweet and savory!
Amanda Livesay
The sweet and salty combo is the best! We love these cookies.
Sandra
This is so good! Everyone at my house loved these cookies!
Catalina
wow! This is new for me and I am so curious to try it! I have all the ingredients in my house.
Beti
I LOVE this combo!! I need to try these cookies asap!!
katerina
Oh WOW! This is such an incredible treat!! YUM!
Cathy
These are the BEST! So addictive!
Juliane
SO in love with this!
Erik
Such a treat! I know quite a few people who would absolutely devour these. 🙂