Potato Chip Cookies Recipe

Imagine your favorite chocolate chip cookies, but ramped up with a delightful, salty twist that will surprise and delight your taste buds—yes, we’re talking Potato Chip Cookies! These cookies have the perfect balance of sweet, buttery richness, gooey chocolate, and a gentle, salty crunch from ruffled potato chips tucked into every bite. They come together quickly, making them a lifesaver for those fast-paced weeknights when you’re craving something homemade, special, and incredibly satisfying. Treat yourself or your loved ones to this irresistible creation; it’s bound to become a requested favorite!

Why You’ll Love This Recipe

• Ultra-Easy and Fast: No complicated steps—just pantry basics, a little mixing, and a quick bake. Great for last-minute cravings or busy schedules.
• Unexpected Texture: The ruffled potato chips melt into the dough, giving you pockets of crunch and a hit of salt that plays off the gooey, melty chocolate chips. It’s sweet, salty, and deeply satisfying all at once.
• Fun to Make: Crushing the potato chips and folding them into the dough is fun and just the right amount of unconventional.
• Crowd-Pleaser: These cookies are always a conversation starter—perfect for bake sales, parties, or simply for treating yourself after a long day.

this Recipe

Ingredients You’ll Need

• Butter: Make sure it’s softened for maximum creaminess and easy mixing. Butter lays the rich foundation for these cookies.
• Brown Sugar: Adds a hint of caramel flavor and a soft, chewy interior. It’s a must for that deep, nuanced sweetness.
• Granulated Sugar: Offers just the right amount of sweet crispiness at the edges.
• Eggs: Essential for giving the cookies structure and that perfect texture.
• Vanilla: For a lovely background warmth that enhances all the other flavors.
• All-Purpose Flour: Your trusty base for classic cookies.
• Baking Soda: Helps the cookies spread and rise for a soft center.
• Kosher Salt: A little extra salt brings out the flavors and balances the sweetness, especially with the chips.
• Ruffled Potato Chips: The star! Lightly crushed, not pulverized—you want those uneven, crunchy bits for the best texture and salty surprise.
• Chocolate Chips: Melt into pools of chocolate goo with every bite. Use semi-sweet, milk, or dark based on your mood!

Tip: For the best result, use ruffled chips; they stand up to the mixing without disappearing completely!

Variations

Craving some variety? You can easily swap chocolate chips for butterscotch, peanut butter, or even white chocolate chips. Want more crunch? Toss in a handful of chopped pecans or walnuts. For a spin on the salty element, try pretzel pieces instead of potato chips, or add a sprinkle of flaky sea salt on top of each cookie before baking. These cookies are wonderfully versatile—make them your own!

How to Make Potato Chip Cookies

Step 1: Cream the Butter and Sugars

Start by creaming the softened butter with both sugars using an electric mixer. Mix for 2-3 minutes until it’s fluffy and light in color—this gives your cookies that irresistible soft middle with crisp edges.

Step 2: Add Eggs and Vanilla

In go the eggs and vanilla. Blend until completely smooth and creamy, making sure everything is fully incorporated.

Step 3: Mix Dry Ingredients

Stir in the flour, baking soda, and kosher salt. Mix gently so your cookies stay tender. Overmixing at this stage can make them tough, so stop as soon as the flour is combined.

Step 4: Add the Chips

Fold in the lightly crushed potato chips and chocolate chips. This is where the magic happens—don’t be afraid to leave some larger potato chip pieces for extra crunch.

Step 5: Chill the Dough

Cover and refrigerate your dough for at least an hour. This step is non-negotiable if you want thick, chewy cookies with those coveted crispy edges.

Step 6: Bake

Preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop dough into 1-inch balls, spacing them a couple of inches apart. Bake for 10-12 minutes until edges are just golden and middles are soft.

Step 7: Cool and Enjoy

Let the cookies cool on the sheets for a few minutes before transferring to a wire rack. Enjoy them warm for ultimate gooeyness, or savor them cooled to appreciate the contrast of textures.

Pro Tips for Making Potato Chip Cookies

• Don’t Skip the Chill: The dough needs to rest so the flavors can meld and the texture can set. Chilling also prevents excess spreading.
• Go Gently When Folding: Treat your potato chips tenderly so you get clusters of salty crunch throughout.
• Weighing for Consistency: If you have a kitchen scale, weigh your flour for uniform results. Too much flour = dry cookies!
• Customize the Chips: Want more salt or more chocolate? Easily adjust to your taste—the recipe is forgiving.

Tip: If you like really chewy centers, pull them out of the oven just as they’re barely set—they’ll finish firming up as they cool!

How to Serve

Serve these dreamy cookies just slightly warm, when the chocolate is gooey and the potato chips are at peak crunchiness. Pair them with a cold glass of milk for classic comfort, or a cup of coffee for a grown-up treat. These cookies also make an outstanding addition to ice cream sundaes—just break a couple over your favorite flavor, drizzle with chocolate sauce, and dig in.

Make Ahead and Storage

Storing Leftovers

Store the cooled cookies in an airtight container at room temperature for up to four days. They retain their soft interior and crispy edges beautifully.

Freezing

To freeze, scoop the dough into balls and freeze them spaced apart on a tray. Once solid, store them in a zip-top bag for up to three months. Bake straight from the freezer, adding an extra minute or two.

Reheating

Pop a cookie in the microwave for 8-10 seconds for a fresh-from-the-oven experience. If reheating a batch, use a low-temperature oven (around 300°F) for five minutes.

FAQs

Can I use regular potato chips instead of ruffled?
Yes, but ruffled chips add better texture and hold up better in the dough. If you use regular, just be gentle while folding them in to keep some crunch.

Is it necessary to chill the dough before baking?
Absolutely! Chilling helps prevent cookies from spreading too much and ensures a thick, chewy, bakery-style result.

Can I use margarine instead of butter?
Butter gives the best flavor and texture, but in a pinch, margarine works. Expect a slightly different taste and texture, but they’ll still be delicious.

How do I keep the cookies soft after baking?
Store them in an airtight container and add a slice of bread to the container. The cookies will stay soft for longer, as the bread releases moisture the cookies absorb.

Final Thoughts

Give these Potato Chip Cookies a spot in your regular rotation—you won’t regret it. They’re easy enough for a beginner, impressive enough for special occasions, and sure to leave everyone asking for another batch. Don’t be afraid to make them your own with whichever chips or mix-ins you love. Go ahead, bake up a batch tonight and experience that sweet-salty magic firsthand!

Print