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!
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Servings: 12
Calories: 314kcal
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
Recipe copyright The Domestic Spoon. For educational or personal use only.
- 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!
Nutrition
Serving: 1cookie | Calories: 314kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 251mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
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