Potato Chip Cookies with Chocolate Chips

Chocolate chip potato chip cookies cut in half.

Potato Chip Cookies with Chocolate Chips

This recipe for Chocolate Chip Potato Chip Cookies takes a whole 16-ounce bag of crushed potato chips and blends them with classic cookie ingredients.

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.

5 from 11 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 150kcal

Author: Dahn Boquist

Ingredients

1 large bag 16 ounces potato chips
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 one and ½ bags 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.

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