Potato Chip Cookies
Potato Chip Cookies combine the delicious sweetness of chocolate chip cookies with the crunchy indulgence of potato chips. The cookies have potato chips at their center as well as an outside coated in potato chip crumbs!
I am a sincere lover of sweet and salty snacks, and if you ask me what my kryptonite is, I will tell you that it is popcorn served with raisinets. A weird combination, I know, but there is nothing more magical than salty, buttery popcorn popped into my mouth at the same time as smooth and sweet chocolate.
That’s why I have been so excited to try out these Potato Chip Cookies, which combine salty, crunchy potato chips with creamy and sweet cookies! And boy was I right!
These cookies are flavorful and addicting, enticing you to eat them without even thinking about it! The variance in textures and flavor profiles means that they are an exciting snack that are bound to be a hit wherever you serve them!
If you, too, are a sucker for sweet and salty treats, try making Easter Bunny Bait, Soft and Chewy Monster Cookies, Easter Pretzels, and Butterscotch Chocolate Chip Cookies.
What are Potato Chip Cookies?
Potato Chocolate Chip Cookies use my Easy Chocolate Chip Cookie base recipe and then add potato chips into them! I prefer to mix the crushed potato chips into the cookie dough and then also roll the dough in potato chips. It creates a salty and sweet combination snack that is guaranteed to be a hit!
Why Make this Recipe
- Sweet and Salty: Chocolate and peanut butter. Popcorn and candy. Chocolate Chip Cookies and Potato Chips. Truly does anything hit your taste buds harder than a sweet and salty combo? You won’t be able to stop eating these!
- Under 25 Minutes: You can have this recipe ready in under 25 minutes from start to finish! In my opinion, there is nothing worse than chilling cookie dough, which is why this recipe is no-chill and can be popped in the oven as soon as it’s ready.
- A Fun Twist: How often have you been served cookies with chips mixed inside?! Probably not a lot. These cookies are a fun experiment, and a unique recipe that you can serve to kids and guests alike!
What Do I Need to Make this Potato Chip Cookie Recipe?
Ingredients
- Butter: I use unsalted butter so that I can better control the salt content, especially because there is a lot of extra salt added to this recipe. Your softened butter should have an internal temperature between 68-72 degrees Fahrenheit.
- Brown Sugar: Light or dark brown sugar, either will work. Dark brown sugar provides a stronger molasses flavor.
- All Purpose Flour: You can substitute 1:1 Gluten Free flour if necessary.
- Chocolate Chips: I recommend semi-sweet chocolate chips, but you can also use milk chocolate chips, dark chocolate chips, or white chocolate chips.
- Potato Chips: I recommend using Ruffles Brand plain potato chips as I love the texture and crunchiness that they add to the cookies! Use a thicker chip as the thinner ones will just get soggy.
- Flakey Sea Salt: This is used to add a salty finish to the top of the cookies. Taste a bite of a cookie before you add this. If you are sensitive to salt, the salt from the potato chips may be enough, but I personally love the extra addition of flakey sea salt!
Tools
- Stand Mixer: Use a paddle attachment! You can also use a large bowl with an electric hand mixer if you don’t have a stand mixer.
- Wooden Spoon or Spatula: Make sure to mix in the chocolate chips and the potato chips by hand instead of using the electric tools listed above. Mix them gently so they don’t break!
Different Textures of the Potato Chips
This recipe calls for two different textures of potato chips: Roughly Crushed and Finely Crushed. The texture makes a difference, so here is how to create both kinds!
- Roughly Crushed: These crushed chips are meant for being mixed into the dough. You want them to be a little bit bigger so that you can detect the texture in the cookie. For this step, I used my hands to crumble to chips, breaking them down into smaller chips.
- Finely Crushed: These pieces are meant to roll the dough in, so you want them to be a lot finer…. Like one step above sand! For this step, I put the chips in a sealable plastic bag and used a meat tenderizer to hit them until they broke up into quite small pieces.
How to Make this Recipe
Step 1: Mix the Wet Ingredients
Preheat your oven to 325 degrees Fahrenheit.
In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
Add the egg and vanilla into the cookie dough and beat again until just combined.
Step 2: Add the Dry Ingredients
Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
Use a wooden spoon or rubber spatula to mix in the chocolate chips and roughly crushed potato chips until evenly distributed.
Step 3: Form the Cookies
Place the crushed potato chips in a shallow bowl.
Scoop the cookie dough using a #24 cookie scoop (about 2 ½ Tablespoons each). Roll the dough into a ball in your hand.
Then roll the ball in the finely crushed potato chips making sure that the potato chips press into the outside of the cookie dough ball.
Step 4: Bake and Finish
Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
Remove the cookies from the oven and sprinkle with flaky sea salt.
Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
Serve and enjoy!
Do I Need to Roll my Cookies in Potato Chips?
This is entirely up to you, and you certainly do not have to roll the cookie dough in potato chips if you do not want to!
I chose to roll my dough in the crumbs because I find that you can taste and feel the presence of potato chips better this way. Without this step, the chips mixed into the dough get soggy, so there isn’t a crunchy element to the cookie. Additionally, the sweetness sometimes overpowers the saltiness of the mixed in chips.
With potato chips on the outside of the cookie, both the crunchiness and the saltiness of the chips are easier to detect.
If you opt to not roll the cookies in chips, the bake time will be reduced by 1-2 minutes.
Expert Tips
- Make sure to use the scoop and level method for your flour so that your cookies get the right texture!
- Feel free to add nuts into this recipe for more saltiness. Pecans or walnuts would be delicious!
- Make sure to make the cookies as the steps suggest instead of just throwing everything into the bowl at once! The order makes a difference!
How to Get Picture Perfect Cookies
Because of the texture on the outside of these cookies, they can be tough to make cute. But there are some extra tips to make sure your cookies are as pretty as possible!
- Fix the Shape: Your treats might come out of the oven a bit misshapen, but it is easy to get them back to perfect circles! Simply wait until the moment the cookies come out of the oven. Then use the back of a spoon to push the warm edges back until the perimeter of the cookie is even. Now you have circular cookies!
- Add Toppings: After I have fixed the shape, then I add some topping to make the cookies cute. Place some chocolate chips on top of the warm cookies when they are out of the oven. The heat from the cookies will melt the chocolate chips to stick to the top. You can also add an extra sprinkle of potato chips OR a dash of sea salt!
Recipe FAQs
Of course! Try experimenting with different flavors and seeing what you think. I personally think that plain potato chips are the best choice for this recipe, but no one is stopping you from experimenting with different flavors if you want to try it! Now that I’m thinking about it, I wonder how barbecue flavored chips would turn out……
Simply place your leftover cookies in an airtight container and store them at room temperature for up to 5 days. If your cookies start getting stale, add a piece of white bread into the container to absorb any extra moisture.
To freeze, you can place the cookies in a sealed plastic bag and store them in the freezer for up to 3 months. Remove them from the freezer for at least 20 minutes and allow them to thaw on the counter before eating.
Yes, but keep in mind that the outer coating of crispy chips will start to soften and get soggy overtime. These cookies are best served the day they are baked, though they will still be delicious if they are leftover!
Did you enjoy this Potato Chip Cookie Recipe? If so, make sure to check out these other recipes I picked out just for you:
Potato Chip Cookies
Equipment
- Stand Mixer or Mixing Bowl with Electric Hand Mixer
- Wooden Spoon or Rubber Spatula
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
- ¾ cup roughly crushed Potato Chips
- 1 cup finely crushed Potato Chips
- Flakey Sea Salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until just combined.
- Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the chocolate chips and roughly crushed potato chips until evenly distributed.
- Place the crushed potato chips in a shallow bowl.
- Scoop the cookie dough using a #24 cookie scoop (about 2 ½ Tablespoons each). Roll the dough into a ball in your hand, and then roll the ball in the finely crushed potato chips making sure that the potato chips press into the outside of the cookie dough ball.
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Remove the cookies from the oven and sprinkle with flaky sea salt.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
- Butter: I use unsalted butter so that I can better control the salt content, especially because there is a lot of extra salt added to this recipe. Your softened butter should have an internal temperature between 68-72 degrees Fahrenheit.
- Brown Sugar: Light or dark brown sugar, either will work. Dark brown sugar provides a stronger molasses flavor.
- All Purpose Flour: You can substitute 1:1 Gluten Free flour if necessary.
- Chocolate Chips: I recommend semi-sweet chocolate chips, but you can also use milk chocolate chips, dark chocolate chips, or white chocolate chips.
- Potato Chips: I recommend using Ruffles Brand plain potato chips as I love the texture and crunchiness that they add to the cookies! Use a thicker chip as the thinner ones will just get soggy.
- Flakey Sea Salt: This is used to add a salty finish to the top of the cookies. Taste a bite of a cookie before you add this. If you are sensitive to salt, the salt from the potato chips may be enough, but I personally love the extra addition of flakey sea salt!
- Make sure to use the scoop and level method for your flour so that your cookies get the right texture!
- Feel free to add nuts into this recipe for more saltiness. Pecans or walnuts would be delicious!
- Make sure to make the cookies as the steps suggest instead of just throwing everything into the bowl at once! The order makes a difference!
