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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 might just be one of the best cookie recipes we’ve shared! That salty and sweet combination just works.
Here’s Why This Potato Chip Cookie Recipe Works
Sweet meets salty: A full pound of crushed potato chips bakes right into the dough, bringing serious crunch and salt to balance all that melty chocolate.
Two textures of chips: Finely crushed chips blend into the dough for flavor, while larger chunks on the outside deliver crunch.
Chill for control: A short fridge rest keeps the dough from spreading too much and intensifies flavor.
Mix of sugars: Brown sugar adds chew, granulated sugar keeps edges crisp.
If you’re a fan of my caramel pretzel chocolate chip cookies, consider this the next level. Still sweet and salty, but with an entire pound of potato chips.
Recipe Tips
Crush those chips: For the dough, aim for panko-sized crumbs so they blend without leaving sharp bits.
Keep some chips chunky: Those big pieces on the outside toast up for extra crunch and visual appeal.
Chilling brings out more flavor: Even 30 minutes helps the flavors meld and firms up the dough so they don’t spread as much.
Scoop evenly: A 2-tablespoon cookie scoop ensures even baking and consistent texture.
Watch the bake time: Pull them when edges are set but centers still look soft, they’ll finish on the sheet.
If you’ve tried my malted milk chocolate chip cookies, think of this as their salty, crunchy cousin.
Chocolate Chip Cookies with Potato Chips
These chocolate chip potato chip cookies are all about contrast. It has soft centers, crisp edges, melty chocolate, and a salty crunch that keeps you coming back. They’re the cookie jar upgrade your sweet-and-salty cravings deserve.
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Potato Chip Cookies with Chocolate Chips
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 large bags of potato chips, (16 ounces each)
- 1 cup butter, softened (227 grams)
- ¾ cup brown sugar, 150 grams
- ¾ cup granulated sugar, 150 grams
- 2 large 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, see notes
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F. If you plan to chill the dough, wait to preheat until the chilling time is up. Chilling helps the cookies spread less, but you can bake them right after mixing if you prefer.
- 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 (if you haven't already) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
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?
Step 2 – “crush 1 and one half bags….”
Bags of what? If you meant potato chips and forgot to say, pls be advised your ingredients list contains only 1 16 oz bag of p.chips. I didn’t read the rest of the instructions but I suggest you go over them again
Potato chips. Thanks for the question. I clarified the instructions.
Have never had potato chips in my life yet…let alone chocolate chip cookies with chip coating. How creative and I bet they are delicious and addictive!
angiesrecipes
They are sooo addictive!