Chocolate chip potato chip cookies are the cookie combination that will blow you away! Salty potato chips are mixed into the cookie dough and rolled on top of each cookie before baking to form a crisp, crunchy topping on a classic chocolate chip cookie. The flavor combo has us swooning!
This recipe takes a whole bag of potato chips and blends them with classic cookie ingredients.
I know it might sound unusual at first, but if you’re someone who enjoys the perfect combination of salty and sweet, you will love these potato chip chocolate chip cookies.
Why This Cookie Recipe Works
If you think about it, why wouldn’t chewy cookies topped with crunchy chips be the ultimate treat?!
Classic potato chips are one of our favorite snacks, and there’s no denying how special a homemade chocolate chip cookie can make your day.
This simple recipe – the latest chocolate chip cookie recipe to hit the blog (and there are many!) – combines the two with great success!
Chewy cookies are packed with sweet, gooey, melted chocolate chips and crushed potato chips, then they are topped with more crunchy chips to create a salty, crispy topping.
It’s the perfect balance in both flavor and texture. Sweet and salty, chewy and crisp. This fun and unexpected twist in flavors and textures adds a sweet dose of adventure to your baking.
It’s definitely a combination worth trying! These chewy potato chip cookies are:
- Sweet, salty, buttery and chocolate-y.
- Quick and easy, made with simple ingredients.
- One of the most fun recipes if you’re looking for a twist on a classic chocolate chip cookie.
- Totally irresistible!
Ingredients for Potato Chip Loaded Cookies
For our Chocolate Chip Potato Chip Cookies, you will need the following ingredients:
- Potato chips. A must for this recipe! Choose your favorite type of potato chips. We like to salted potato chips since it creates a deliciously salty cookie (without being overpowering) but feel free to use unsalted chips, if you prefer.
- Butter. For the best results, use a good quality butter softened to room temperature.
- Sugar. You will need a mix of brown sugar and granulated sugar (white sugar) to create the perfect sweetness and flavor.
- Eggs. Use room temperature eggs so they combine well with the rest of the ingredients.
- Vanilla extract. A tiny amount of vanilla will give the cookies a sweet flavor.
- All-purpose flour. Our flour go-to when it comes to creating tender, chewy cookies with the best texture.
- Leavening agents. Use both baking soda and baking powder for this recipe.
- Salt. A small amount of sea salt adds flavor to the cookies. If you’re using salted butter, you can omit the extra salt.
- Chocolate chips. Use your favorite kind! We like semi-sweet chocolate chips but you can also modify this recipe with dark chocolate chips, butterscotch chips or even peanut butter chips based on the flavor profile you’re going for.
How to Make the Best Potato Chip Cookies
This might just be one of the best cookie recipes we’ve shared!
The sweet-salty combo is a nice change-up from the regular chocolate chip cookie, and these couldn’t be easier to make.
Here’s a look at the steps required but be sure to scroll to the bottom of the page to view the printable recipe card with all of the instructions and ingredient amounts.
Pro tip: These cookies will spread less if the dough is chilled first. It results in a cookie that is thicker and chewier. If you prefer to skip straight to baking, you certainly can. Just make sure you preheat the oven as the first step.
- Dump 1-1/2 of your 16-oz. bags of potato chips into a bowl. Crush them finely, aiming for the size of panko bread crumbs.
- You should end up with 3-1/2 to 4 cups of crushed potato chips. Crush the remaining half bag of chips roughly to create larger chunks.
- In a large mixing bowl, use an electric mixer to beat together the butter, brown sugar and granulated sugar on medium-high speed. (Or place it all in the large bowl of a stand mixer and use your paddle attachment.)
- Add the eggs one at a time. Beat well. Scrape down the sides of the bowl between additions. Add the vanilla and mix again. Sift the dry ingredients over the mixing bowl. Mix on low speed, then increase to medium speed until all the ingredients are well combined.
- Add the finely-crushed potato chips to the dough along with the chocolate chips. Mix well.
Use a cookie dough scoop to form cookie dough balls. Place the balls on a tray and roll them in the roughly crushed (larger) potato chip crumbs. Chill the dough for at least 30 minutes.
Line two baking sheets with parchment paper or a silicone mat. Place the dough balls on the baking sheet and bake for 9-12 minutes or until the edges are golden brown and the centers remain soft.
Recipe Variations
Nutty Chip Cookies
Give your cookies an added crunch and a nutty flavor by incorporating a cup of your favorite nuts. You could go for almonds, pecans, or walnuts. Add up to 1 cup of chopped, toasted nuts.
Coconut, Potato Chips, and Chocolate Bliss
Add a tropical twist to your cookies by blending 1 cup of shredded coconut into the mix.
Potato and Chocolate Chip Cookies
Add some wholesome oats and sweet raisins for a comforting twist on your innovative cookies. Add 3/4 cup old-fashioned oats and 3/4 cup raisins. Use 1/4 cup less flour.
Pro Tips for Potato Chip Cookies
- Want to prep these salty potato chip cookies ahead of time? You can freeze the balls of dough for 3 to 4 months. If you bake them from frozen, simply increase the baking time by 2 minutes.
- If you use unsalted potato chips, increase the amount of salt in the recipe to 1 teaspoon.
- We tested this recipe with both salted and unsalted butter. Either one works here. In our tests, salted butter did not greatly increase the saltiness of the cookies. As a matter of fact, most taste testers were partial to the cookies that were made with salted butter. However, they loved the ones made with unsalted butter as well, so feel free to use what you have on hand.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Helpful Tools For This Recipe
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More Recipes You Will Love:
- Malted Milk Chocolate Chip Cookies
- Chocolate Chip Banana Bread
- Chocolate Chip Oatmeal Cookies
- Chocolate Chip Muffins with Toffee Crumb Streusel
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Potato Chip Cookies with Chocolate Chips
I know it sounds unusual, but trust me, it's a combination worth trying!
The salty crunch of potato chips meets the sweet and gooey goodness of chocolate chips. It's a fun and unexpected twist that brings a little adventure to your baking. Plus, the texture is something you have to experience for yourself.
Ingredients
- 2 large bags of potato chips (16 ounces each)
- 1 cup butter softened (227 grams)
- ¾ cup packed brown sugar 150 grams
- ¾ cup granulated sugar 150 grams
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2-¾ cups all purpose flour 330 grams
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt**
- 2 cups chocolate chips
Instructions
- If you don’t want too chill the dough before baking the cookies, preheat the oven to 350*F before you begin. You can bake the cookies right after you mix the dough but they will spread less if you chill the dough.
- Dump 1-½ bags of potato chips in a bowl and crush them very finely. Try to get them almost the size of panko bread crumbs. You should have 3-½ to 4 cups of crushed potato chips. Give the remaining ½ bag a rough crush with larger chunks. You will use the larger chunks to coat the outside of the cookies. Set aside.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer for 2 to 3 minutes or until creamy and pale in color.
- Add the eggs, one at a time and beat well. Scrape down the bowl between additions. Add the vanilla extract and blend well.
- Sift the dry ingredients over the mixing bowl (flour, baking soda, baking powder, and salt). Start the mixer on low and beat until well incorporated.
- Add the finely crushed potato chips to the dough (save the larger chunks for later) and toss in the chocolate chips. Stir until well combined.
- Use a 2 tablespoon-sized cookie scoop to form balls of cookie dough. Place the balls of dough on a tray and roll them in the extra potato chips crumbles.
- If you have time, refrigerate the dough for at least 30 minutes and up to 24 hours.
- Preheat the oven to 350°F and line two baking sheet pans with parchment paper or a baking mat.
- Place the chilled balls of dough on the baking sheets, spacing them 2 inches apart. Bake for 9 to 12 minutes or until the edges are set but the centers are still soft. Smaller cookies will need less time in the oven.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Make sure the oven is preheated before baking the cookies.
- You can freeze the balls of dough for 3 to 4 months. If you bake them from frozen, increase the baking time by 2 minutes.
- If you use unsalted potato chips, increase the amount of salt in the recipe to 1 teaspoon.
- If you are wondering what kind of butter to use… salted or unsalted, either one works here. In our tests, salted butter did not have a big impact on the saltiness of the cookies. As a matter of fact, most taste testers were partial to the cookies that were made with salted butter. However, they loved the ones made with unsalted butter as well. So use what you have on hand.
Daisy
Monday 30th of September 2024
Did you mean 16 oz total of potato chips? I used 32 ounces (16 oz each) as specified in the recipe and it’s a crumbly disaster :(. Should’ve just measured out 4 cups, but figured that weight measurements are always supposed to be the gold standard, lol.
Dahn Boquist
Tuesday 1st of October 2024
Yes, 32 ounces total but don't use all of it in the cookie dough. After crushing the potato chips, measure out 4 cups to add to the dough then use the rest to top the cookies. Did you weigh your flour?