Are you a fan of sweet and salty? Then whip up a batch of these Potato Chip Cookies. They're a chocolate chip cookie that's filled with salty potato chips and semi-sweet chocolate chips! They're soft, salty, and have a nice little potato chip crunch inside them. I have plenty more cookie recipes too.
Potato Chip Cookies
Potato chip chocolate chip cookies quickly have moved up to one of my favorites. I love the softness of the cookie paired with a nice crunch of the chip. My family agrees, these are fun. A great cookie to take to bake sales, cookies swaps, and more.
Ingredients for Potato Chip Cookies
You will need:
- butter - I typically use salted butter but went with unsalted for this recipe because of the added salt of the potato chips.
- brown sugar - I always pack the brown sugar in my measuring cup.
- vanilla extract - Rodelle vanilla is my favorite, but use whatever kind you have on hand.
- egg/egg yolk - Use large eggs for this recipe.
- flour - All-purpose flour is a go-to flour for cookie recipes.
- baking soda - The leavening agent.
- salt - Additional salt to enhance that sweet and salty flavor.
- potato chips - I really like using plain wavy chips for these cookies. Don't use the lightly salted kind unless you're making up for it by adding additional salt.
- chocolate chips - I love using milk chocolate chips, but only had semi-sweet chocolate chips on hand for these. Any kind of chocolate chip will work though.
How do you make Potato Chip Cookies
Start by preheating your oven and lining your baking sheet. Then in a bowl or stand mixer you will cream your butter and sugar until it is light and fluffy in texture.
Add in your vanilla and eggs.
Then slowly mix in your dry ingredients until all is well combined.
Now you will fold in some chocolate chips along with your crushed up potato chips.
Scoop the cookies onto a baking sheet, and then top with additional chocolate chips and a few pieces of potato chips.
Bake as directed, and allow the cookies to cool on the baking sheet for 5 minutes before you remove to the cooling rack.
How to store these cookies
Once your potato chip cookies are cooled you can place them in an airtight container and store them for around 4-5 days. You will find the chips go stale before anything else. These are best when served fresh within the first day or two of baking.
Can you freeze Potato Chip Cookies?
Freezing Dough | You are welcome to freeze the cookie dough before it is baked. Just take the dough you won't be using and roll it up into a log. Wrap well with plastic wrap and aluminum foil then place in a freezer bag.
Then when you want to cook just slice off and then top with chips and chocolate chips and bake an additional minute or two since the cookie dough is frozen.
Freezing Cooked Cookies | If you have cookies you plan to freeze, go ahead and allow them to fully cool. Then transfer into a freezer bag or container. You can freeze for up to three months.
The chips on top can sog up, so you can always leave them off and top once the cookies are thawed or go ahead and try them being on the cookies.
Can I use regular potato chips instead of wavy?
The beauty of this recipe is you can use either wavy or classic potato chips. I find wavy chips offer a bit more crunch to the recipe. Where the classic chips are thinner and break down more in the cookie.
So for less crunch factor reach for classic. For more crunchy texture go for wavy!
Special Tools You'll Need:
Potato Chip Cookies
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar to a large mixing bowl. Using a hand mixer or a whisk, beat until light and fluffy.
- Add in the eggs and vanilla extract. Continue to beat until incorporated.
- Add the flour, baking soda, and salt. Mix until everything is well combined.
- Fold in the chocolate chips and crushed potato chips.
- Using a cookie scoop, scoop the dough onto a cookie sheet leaving 2 inches in between the cookies.
- Add 2 to 3 additional chocolate chips and potato chips to the top of the cookie dough for aesthetics.
- Bake for 12-15 minutes, just until the edges are cooked and the middle isn’t wet.
- Allow to cool for 5 minutes on the cookie sheet before moving to a sheet of wax paper or a cooling rack.
- Store in an airtight container.