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Sweet and salty potato chip cookies are loaded with crumbled potato chips and loads of milk chocolate! Soft, chewy, and always a fun treat to make!
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I’ve said it before, and I’ll say it again…my husband is the cookie monster.
The man eats cookies for breakfast every morning. So, basically, if we don’t keep the cookie jar stocked, he goes hungry all day. 😉
Sure, sometimes he complains that he’ll never lose any weight if I keep baking cookies, but who am I to deprive the man of breakfast?!
And, yes, I will absolutely use him as an excuse to keep on baking up thick, chewy cookies like these potato chip cookies.
This recipe is a riff on our perfect chocolate chip cookies, which are seriously THE BEST EVER. They’re done in literally 20 minutes. No chilling the dough, no softening the butter, just big, fat, thick cookies ready in 20 minutes. They’ve been a reader favorite for years now!
Ingredient Notes:
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Potato Chips – We used Ruffles this time around, but Lay’s potato chips work well too. Just be sure to use plain salted chips here. No one wants BBQ flavored cookies.
Cookie Dough – You will prepare the cookie dough from some standard cookie ingredients: flour, butter, eggs, white sugar, brown sugar, and baking soda.
Chocolate Chips – Grab your favorite brand of milk chocolate or semi-sweet chips to mix in with these potato chip cookies! We prefer milk chocolate to balance out the salty flavor of the chips.
What Readers are Saying!
“This recipe is my cookie fantasy come to life. Chocolate and salt are magic together, and putting those into the wonder that is the realm of the chocolate chip cookie sounds almost too good to be true!” – Margo
How to Make Potato Chip Cookies:
Cookie Dough: Our dough comes together in one bowl, no mixer necessary. Melt the butter, stir in the sugars, egg, and vanilla, and then add the flour, baking soda, and salt.
Potato Chips: Now for the special ingredient! Crush up the potato chips and stir those into the cookie dough mix along with the chocolate chips.
Helpful Tip!
The texture of the cookies will change somewhat depending on how finely you crush the potato chips. Finely ground works, but we like to leave some large chunks for texture.
Bake: We like big, fat cookies so we use a large cookie scoop to drop balls of cookie dough onto a baking sheet. Bake at 350 for 11 minutes exactly and then cool for at least 5 minutes on the baking sheet. They’ll still be gooey for a bit after baking and they stay nice and soft for days.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
More Favorite Cookies:
How to freeze cookie dough:
We LOVE keeping a batch of cookie dough in our freezer for last minute treats!
Portion your dough out onto a baking sheet and place in the freezer for one hour. Transfer to a freezer safe bag and freeze for up to 3 months.
Bake as directed, straight from the freezer, adding an extra minute of bake time.
FAQs:
Exactly what they sound like! These cookies are made with crushed potato chips for a perfectly sweet and salty flavor!
You can keep the baked potato chip cookies stored at room temperature in a sealed container for 4 to 5 days.
Yes! You can freeze the baked cookies and also the potato chip cookie dough before you bake it. Flash freeze the cookies or balls of cookie dough on a baking sheet before transferring to a freezer safe bag or container.
Potato Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips
- 3/4 cup crumbled potato chips
Instructions
- Preheat oven to 350 degrees.
- Add the melted butter, brown sugar, and granulated sugar to a mixing bowl and stir well to combine.
- Mix in the vanilla and egg until just combined.
- Add the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips and potato chips by hand, reserving a few to press onto the tops of the cookie dough, if desired.
- Use a large cookie scoop to drop balls of cookie dough on a parchment lined baking sheet.
- Bake for 11 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake. Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2010. It was updated in 2022 with new photos and recipe.
Kristin kunoff says
Just tried these today and was wondering if the flour is supposed to be more than 2 cups? I ended up adding more flour to mine after the first batch came out too flat and runny.
Thanks for the recipe! My husband approves=)
Jackie at Phamfatale.com says
Very original! That way you don’t need the additional pinch of salt to enhance the sweetness of the cookies. Love it, absolutely love it!
Margo says
This recipe is my cookie fantasy come to life. Chocolate and salt are magic together, and putting those into the wonder that is the realm of the chocolate chip cookie sounds almost too good to be true!
Kaitlin says
Sounds like a good idea to me! I love that salty-sweet combo 🙂
grace says
thanks for the disclaimer. 🙂 i’d sacrifice some of my lays for these cookies, yes indeedy.
Kristen says
I have never heard of such a thing, but OMG…these sound delicious!
Barbara says
I’ve never seen a recipe like this, Karly. I love the salt/sweet combo and I was amazed at how normal the cookies looked. Don’t know what I thought the inside would look like, but it look like a cc cookie!
MrsDragon says
These sound AMAZING. Salty and sweet is one of my favorite combos ever. I have a cake in the oven right now, but suddenly all I want are *these*.
Ashley says
Ooo I found a potato chip recipe at least a year ago and have yet to make it!! Thanks for the reinspiration. They look amazing!
Joanne says
I was skeptical about putting potato chips in cookies until I got some to sample. And at the whole bag in one sitting. That was rough.
So yeah. These look awesome.
The Blue-Eyed Bakers says
Oh gosh – this recipe looks AMAZING. Reminds us of one of our favorite cookies from a place in NYC…they use pretzels but we LOVE the idea of the thin and salty potato chip…we need to make these asap! Thanks for posting!
Becky says
Wow, these sound great. The warning made me laugh….and want to make them more!
Jessica @ How Sweet says
I have been wondering where you have been since bacon week. 🙂 And now you come back with an even MORE delicious recipe? Salty and sweet is right up my alley!
Dan @ Casual Kitchen says
What an intriguing recipe modification! And I love the disclaimer, which is not only a nice thing to do for your readers, but it also might be legitimately useful legal protection.
And yep, adding salt and more fat to chocolate chip cookies only makes them more dangerous. Thank you for sharing!
Dan
Casual Kitchen
Maria says
I have never added potato chips to cookies. Will have to try these!