Potato Chip Cookies with Chocolate Chips
Chocolate chip potato chip cookies pack a full 16 ounces of crushed chips into buttery dough with melty chocolate. Sweet meets salty, soft meets crunchy. It’s a combo that works.
Servings: 36 cookies
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
Preheat the oven: Make sure it’s fully heated before baking so the cookies set properly.
Freeze for later: Store dough balls for up to 4 months; add 2 minutes to the bake time if baking from frozen.
Adjust for chip type: If using unsalted potato chips, increase the salt in the dough to 1 teaspoon.
Butter choice: Salted or unsalted both work. In testing, salted butter didn’t make the cookies too salty. Most tasters even preferred it.
Nutrition
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 125mg | Fiber: 1g | Sugar: 13g
