Potato Chip Cookies

Share Your Thoughts! If you make this recipe, please rate and review the recipe. Your feedback helps us grow and continue to provide recipes free of charge. Thank you.

Potato Chip Cookies are soft chocolate chip cookies with crunchy ruffled potato chips baked right in for perfect sweet and salty balance. Brown sugar adds caramel flavor while the chips stay surprisingly crispy.

Course Cookies

Cuisine American

Keyword chocolate chip cookies, cookies, fall baking, potato chip cookies, recipes with potato chips

Prep Time 20

Cook Time 15

Chill Time (not included in total time) 1

Total Time 36

Servings

Calories 260kcal

Author Maike Corbett

Equipment

medium mixing bowl (glass) doesn't have to be a glass mixing bowl, it's what I have
medium cookie scoop #40, about 2 tablespoon dough
cookie sheet
cooling rack

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ sticks unsalted butter
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 7.5 ounce bag wavy potato chips crushed and divided, sea salt flavored
1 ½ cups chocolate chips divided

Instructions

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown and granulated sugar on medium-high speed until light and fluffy.
Add the eggs and vanilla extract. Continue mixing the batter on medium speed until fully combined. Mix in half of the crushed potato chips on low speed. Reserving the remaining chips for later.
Add the flour mixture and beat on low speed until no streaks of flour remain. Fold in 1¼ cups of the chocolate chips, reserving the remaining ¼ cup for topping. The batter has now turned into a dough and needs to be chilled for at least 1 hour.
Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Use a medium cookie scoop to portion the chilled dough, then roll each portion in the crushed potato chips.
Place the dough balls on the baking sheet, leaving about 1½-2 inches between each cookie. Press 4–5 of the reserved chocolate chips into the top of each cookie.
Bake for 13–15 minutes or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill time should be at least one hour. Because chill times may vary they are not included in the total time.
You DO NOT NEED a stand mixer. While I love using my stand mixer, you can also use any regular mixing bowls, and electric mixer with the whisk and dough hooks.
You also DO NOT NEED a cookie scoop, but it makes life so much easier. But technically you can make your own 1-2" dough balls.
Potato bag sizes may vary. Make sure to have about 3½ ounces for the batter and some left for the dough. If you have leftover potato chips - enjoy them as a snack.
Number of cookies may vary depending on the size of your cookie scoop or if you are even using a cookie scoop. There's no right or wrong here. If the cookies are on the larger side make sure to adjust your baking time.

Nutrition