If you want the best of a crispy cookie with a soft cookie, both salty and sweet? Then these Potato Chip Cookies are for you!
Potato Chip Chocolate Chip Cookies Ingredients
This potato chip cookie recipe takes a classic chocolate chip cookie recipe and adds a salty crunch with potato chip pieces! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsalted butter – It’s important to use unsalted butter when baking. Different butter brands add different amounts of salt to their butter. So when you use unsalted butter, you are able to control the exact amount of salt that goes into your recipe.
- Wavy potato chips – I like the wavy chips the best because they seem to hold up better inside the cookie.
- Brown sugar
- White sugar
- Vanilla extract
- Eggs
- Flour
- Baking soda
- Chocolate chips
- Fleur de sel
Mix Things Up!
There are plenty of ways you can make these potato chip cookies your own. Here are a few suggestions.
- Chips – I like to use classic wavy potato chips, but feel free to experiment. Kettle chips, barbecue chips or any other flavor you’d like to try would be interesting.
- Nuts – If you’d like to add even more texture, crush up some nuts like pecans or walnuts and fold them into the cookie batter.
- Chocolate – Instead of regular chocolate chips, try dark chocolate, white chocolate or even peanut butter chips.
Potato Chip Cookies
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar , packed
- ¾ cups white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 3 cups wavy potato chips , coarsely crushed and divided
- 1 ½ cups chocolate chips
- Fleur de sel , optional for sprinkling
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, cream the softened 1 cup unsalted butter ¾ cup brown sugar and ¾ cups white sugar until light and fluffy.
- Stir in the 2 large eggs and 1 1/2 teaspoons vanilla extract, mixing until just combined.
- In a medium mixing bowl, sift together the 2 ¼ cup flour and 1 teaspoon baking soda and then add to wet ingredients until just mixed.
- By hand, fold in 1 cup of the crushed wavy potato chips and 1 ½ cups chocolate chips.
- Place the remaining potato chips into a shallow bowl. Roll the dough into 1 tablespoon balls and then in the crushed potato chips. You might need to pack them in to get them to stick.
- Place on a parchment lined baking sheet.
- Bake for 15-17 minutes or until lightly browned just around the edges.
- While still hot and tacky, sprinkle with the Fleur de sel.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
The best way to store these cookies is to store them in an airtight container, preferably a resealable plastic container. This will help keep the cookies fresh and prevent them from going stale.
Additionally, it is important to store the cookies in a cool, dark place. This will help preserve their flavor and help them last longer.
You sure can! Place them in an airtight plastic bag and try to get as much air as possible. They should be good for 3-4 months.
More Cookie Recipe
There’s not much I love more than a good homemade cookie recipe. Here are a few of our favorites.
Soooo good! I love this recipe and will make it again!
This is one of my favorite guilty pleasures — the sweetness with the salty crunch of potato chips. This is just heaven!
All that crunch! These are the perfect cookies for me because they satisfy my cravings for both sweet and salty flavors with each bite!!! Love these!
This surely is an innovative cookie recipe! Loved it
chocolate & potato chips is such a great flavor combo! these cookies are so good!
Salty and sweet sounds like a great combination! I need to try these.