Potato Chip Cookies

Name: Potato Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 86 min
Ingredients: 1 cup unsalted butter (room temperature); 1 cup brown sugar; 1 cup granulated sugar; 2 large eggs; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 2 cups coarsely crushed potato chips; 2 cups chocolate chips

Satisfy both your sweet tooth and your salty tooth by taking a big bite out of these Potato Chip Cookies—chocolate chips meet potato chips for the ultimate snack.

Does the ultimate snack truly exist? I don’t know but I’m having fun doing the research!

My latest find involves these potato chip cookies. Yes, you read that right. POTATO chip cookies. Don’t worry, though, chocolate chips are still in there, but along for the ride is that salty snack that could rival cookies in popularity. Now, you don’t have to conduct a Sophie’s Snacky Choice when staring into your pantry. Grab the chocolate chips and potato chips and get baking!

How does it work? They’re still cookies that require batter (sugar, brown sugar, eggs, flour, and baking soda) but worked into them are crushed potato chips. The pieces are still sufficiently big to affect (in a good way!) the texture of the cookie but not so big you feel like you’re simply “chasing” a bite of cookie with a handful of chips. The result is a sweet and salty snack that will have you wondering why you haven’t tried the combination before.

Can I use different types of potato chip?

The reason these cookies work is the same reason chocolate-covered pretzels or sea-salted caramels work: the salt complements the sugar despite being seemingly opposite ends of the taste spectrum. If you were to add other flavors to the mix, it could ruin that balance. So if you’re looking for something different, perhaps try ruffled potato chips for a different texture, baked potato chips, or kettle-cooked chips. (I sometimes use Mr. Pringles for a gourmet upgrade!) If you’re set on mixing in some potato chip flavor, might I suggest salt & vinegar (to add a tang), BBQ (for a smokiness), or “spicy” varieties, which tend to pair well with chocolate.

Ingredients

1 cup unsalted butter (room temperature)
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 cups coarsely crushed potato chips
2 cups chocolate chips

Instructions

Prep Time: 15 minutes
Bake Time: 11 minutes
Yields: 36 cookies

Step 1. Using a hand mixer or stand mixer, cream together the room temperature butter, sugar, and brown sugar for 2-3 minutes until light and fluffy.

Step 2. Mix in the eggs and vanilla and beat for 1 minute or until well combined.

Step 3. Gently mix in the flour, salt, and baking soda until just combined.

Step 4. Carefully stir in the potato chips and chocolate chips.

Step 5. Using a 1 1/2-inch cookie scoop, form dough balls and place them on a parchment paper–lined baking sheet.

Step 6. Refrigerate the dough balls for at least 1 hour to firm up. Preheat the oven to 350°F.

Step 7. Arrange the chilled dough balls 2 inches apart on a parchment-lined baking sheet.

Step 8. Bake for about 11 minutes, or until the cookies are lightly browned around the edges.

Easy Witch-Finger Cookies (Halloween Cookies)

Step 9. If desired, use a large round cookie cutter to shape the cookies immediately after baking.

Step 10. Allow the cookies to cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.

FAQs & Tips

How do I store these cookies?

You can keep them in a sealed container after letting them cool for up to five days at room temperature. You can also keep them in the fridge for up to a week. Freezing them is also an option. Just put them in that airtight container or a freezer-safe bag; they should be good for three months. To prevent them from freezing together, you may want to either put parchment paper between the cookies or lay them out on a baking tray and freeze the lot for an hour (called flash-freezing). Then put them in your freezer-safe bag.

Why are my cookies so dry and crumbly?

There are some basic cookie-baking tips you can keep in mind that should rectify the texture of your cookies. First, don’t overmix the batter. Once the ingredients are combined, stop overworking the gluten in the flour. Next, check to ensure there is enough moisture. Your potato chips could be dry, which means you may need to add a little more butter or even a splash of milk. Also, watch your numbers: don’t bake for too long and at too high a temperature. Last, consider using a potato chip with a bit more oil content.

Is there a way to make these healthier?

Well, first realize you’re asking for a healthier version of a snack that combines potato chips and chocolate chips. With that out of the way, I can make suggestions for individual ingredients but I can’t really say how it will all work out when combined. For instance, you could use whole wheat flour instead of all-purpose. You could do away with the sugar and use honey, maple syrup, stevia, or erythritol instead. And instead of butter, you could use mashed avocado, mashed banana, or applesauce. Perhaps a better way to go is to choose baked potato chips instead of fried and dark chocolate for the other kind of chip.

Other Cookie Recipes To Try

Looking for something in ‘cookie’ form that is a bit more… conventional? Try these on for size. First up are my Chocolate Peppermint Cookies. You’ll get your chocolate fix, too. Want a nutty treat from the Mediterranean? Try these Pignoli cookies, or Italian Pine-Nut Cookies, as they’re sometimes called. And if you want a recipe to do with your kids, these Rainbow Swirl Cookies look as good as they taste.