Homemade Potato Chip Cookies Recipe is sweet and salty. Gooey chocolate chips and salty potato chips combine for the best treat.
We are combining two of your favorite snacks into one fabulous cookie. This tasty recipe is super easy to make and does not disappoint. Each bite is chewy and delicious. Everything you love about Chocolate Chip Cookies is in this recipe with a fun new ingredient.
If you like salty and sweet treats, this is a must try recipe along with 21 Delicious Bacon Desserts that will satisfy your craving. I also make Chocolate Dipped Potato Chips and the entire family loves them.
Table of contents
What do potato chip cookies taste like?
These cookies taste like traditional chocolate chip cookies but with an extra crunch. The pieces of potato chips add a layer of salty and crunchy flavor to the cookies.
While it might seem like an odd combination, it is surprisingly amazing. Each bite is a fabulous burst of flavor. You get a little of the chocolate and a little of the potato chips.
It is so delicious.
Ingredients
- Unsalted Butter, softened at room temperature
- Light Brown Sugar
- Granulated Sugar
- Large Eggs, room temperature
- Vanilla Extract
- Coarsely Crushed Potato Chips (You can use any kind of potato chips you like. We used Lays or you can use kettle chips)
- Semi-Sweet Chocolate Chunks
Find the complete ingredient list at the bottom of the post.
How to make potato chip cookies
Step 1. Cream the butter and sugar in a bowl. Beat together the butter and both sugars with an electric mixer until creamy.
Step 2. Then add in the eggs and vanilla extract. Mix until combined.
Step 3. Combine the dry ingredients with a stand mixer on low. Slowly add in the flour, teaspoon baking soda and salt. Mix until just combined, being careful not to over mix.
Step 4. Carefully stir in the potato chips and chocolate. Don’t forget to reserve some for topping.
Step 5. Chill the dough for 30-60 minutes.
Step 6. Preheat the oven and scoop the cookie dough into balls. Gently press the dough down and top each cookie with the reserved potato chips and chocolate chunks.
Step 7. Bake the cookies on an ungreased cookie sheet. You can use a silicone mat. Bake for 9-11 minutes until the edges of the cookies are lightly brown to golden brown.
Step 8. Allow to cool on the baking sheet. Remove and let the cookies sit on the baking pan for 5 minutes, then move them to a cooling rack to cool completely. You can also sprinkle with sea salt if desired.
Storage
Store any leftover chocolate chip potato chip cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container with the cookies to keep them soft.
Pro Tips
- Don’t use salted butter. You don’t want the cookies to be too salty with the potato chips.
- Leave the potato chips into large pieces. Don’t crush them or they will not have the same taste and texture.
- Use a cookie scoop to make the cookies. This will ensure they are all uniform and makes it super fast.
- We like to use a silicone baking mat or parchment paper while baking. This makes cleanup easy and helps the cookies bake evenly.
- Room temperature ingredients work best in this recipe. Leave the butter and eggs on the counter and allow to come to room temperature before mixing.
- Chilling the dough is a must. Don’t rush and skip this step. It helps to prevent the cookies from spreading while baking.
How to freeze
These cookies freeze really well. There are two options for freezing these cookies.
Freeze unbaked. Make the cookies as normal but don’t bake them. Once they are in cookie dough balls, flash freeze them for 2 hours. Then place inside a freezer container or bag.
They will be easy to use as long as you flash freeze them. This will prevent the dough from sticking. The dough can be frozen up to 2-3 months.
Bake as normal but allow a few extra minutes cooking time.
Freeze baked. Another option is to freeze the cookies after they are baked. Allow the cookies to cool completely.
Place the cookies in a freezer container. Separate the layers of cookies with parchment paper.
Freeze up to 2-3 months. Allow to thaw and enjoy.
Get more tips for freezing cookies for baking.
More chocolate chip cookie recipes
- Bacon Chocolate Chip Cookies
- Chocolate Chip Pretzel Cookies
- Mint Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies recipe
- Homemade Lofthouse Cookies Recipe
Try potato chip chocolate chip cookies and leave a comment once you do! I love hearing from you.
Potato Chip Cookies
Ingredients
- 1 cup Unsalted Butter softened at room temperature
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Coarsely Crushed Potato Chips We used Lays
- 2 cups Semi-Sweet Chocolate Chunks
Instructions
- Beat together the butter and both sugars with a hand held mixer or stand up mixer until creamy.
- Then add in the eggs and vanilla extract. Mix until combined.
- Reduce the mixer speed to low and slowly add in the flour, baking soda and salt. Mix until just combined, being careful not to over mix.
- Then fold in the potato chips and chocolate chunks (reserve some for topping) by mixing these into the dough by hand.
- Then refrigerate the dough for 30-60 minutes.
- Preheat the oven to 350 degrees F.
- Place tablespoons of the dough onto a baking sheet using a cookie scoop. Gently press the dough down and top each cookie with the reserved potato chips and chocolate chunks.
- Bake for 9-11 minutes until the edges of the cookies are slightly golden brown.
- Remove and let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
