Sweet, salty, and totally irresistible—these Potato Chip Cookies bring chocolate chips and crispy potato chips together for the ultimate treat.
Does the ultimate snack truly exist? I’m not sure—but I’m having a blast doing the research!
My latest discovery: potato chip cookies. Yep, you read that right. Potato. Chip. Cookies. Don’t worry—chocolate chips are still very much part of the equation. They’ve just been joined by that salty, crispy contender that might be the only snack as beloved as cookies themselves. Now there’s no need for a Sophie’s Snacky Choice when you’re staring into your pantry—grab both the chips and chocolate, and get baking!
So how does it work? These are classic cookies at heart, made with the usual suspects—sugar, brown sugar, eggs, flour, and baking soda—but with one genius twist: crushed potato chips folded right into the batter. The pieces stay big enough to add a crave-worthy crunch without overwhelming each bite. The result is a perfectly sweet, salty, chewy cookie that’ll make you wonder why you didn’t think of it first.
Can I use different types of potato chips?
The magic behind these cookies is the same reason chocolate-covered pretzels and sea-salted caramels are so irresistible: salt and sugar balance each other beautifully, even though they seem like total opposites. That harmony is what makes each bite so satisfying. Adding too many competing flavors can throw things off, so stick with chips that enhance rather than overpower. Try ruffled potato chips for extra crunch, baked chips for a lighter texture, or kettle-cooked ones for a heartier bite. (And yes, I’ve been known to crush up a few Pringles for a “gourmet” twist!) Feeling adventurous? Go for salt and vinegar to add a tangy punch, BBQ for a hint of smokiness, or even spicy chips—they play surprisingly well with chocolate.
How do I store leftovers?
You can keep the completely cooled cookies in a sealed container for up to 5 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 3 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 1 hour, then put them in your freezer-safe bag.
Serving suggestions
Looking for something in ‘cookie’ form that is a bit more conventional? Try these on for size. First up are my Delicious Chocolate Peppermint Cookies for that classic chocolate and mint combo. Want a nutty treat from the Mediterranean? Try these Pignoli Cookies (Italian Pine Nut Cookies). And if you want a fun recipe to make with the kids, these Rainbow Swirl Cookies look as good as they taste.
Potato Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups coarsely crushed potato chips
- 2 cups chocolate chips
Instructions
- Using a hand mixer or stand mixer, cream together the room temperature butter, brown sugar, and granulated sugar for 2-3 minutes, until light and fluffy.
- Add the eggs and vanilla and beat for 1 minute, or until well combined.
- Whisk together the flour, salt, and baking soda in a bowl. Fold the dry ingredients into the wet ingredients until just combined.
- Fold in the potato chips and chocolate chips.
- Using a 1½-inch cookie scoop, form dough balls and place them on a parchment-lined baking sheet.
- Refrigerate the dough balls for at least 1 hour to firm up.
- Preheat the oven to 350°F. Arrange the chilled dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for about 11 minutes, or until the cookies are lightly browned around the edges.
- If desired, use a large round cookie cutter to shape the cookies immediately after baking.
- Allow the cookies to cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
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