If you’re on the hunt for a cookie recipe that strikes the perfect balance between salty crunch and sweet, melty chocolate, you’ve got to try this Chocolate Chip Potato Chip Cookies Recipe. I absolutely love how these cookies turn out—somewhere between classic comfort and a fun little twist that surprises everyone. Whether you’re baking for a crowd or just treating yourself, this recipe delivers that addictive combo that keeps you reaching for one more.
Why You’ll Love This Recipe
- Perfect Sweet & Salty Harmony: The potato chips add a salty crunch that beautifully complements the rich chocolate chips.
- Easy to Make: I love how the steps are straightforward—you don’t have to be a baking pro to nail these cookies.
- Crowd-Pleaser: My family goes crazy for these, and I bet yours will too at your next get-together.
- Crunchy & Soft Texture: Each bite surprises you with a delightful mix of soft cookie and crispy potato chip.
Ingredients You’ll Need
Each ingredient in this Chocolate Chip Potato Chip Cookies Recipe plays a role in creating that perfect texture and flavor combo. From the all-purpose flour giving structure to the crinkle-cut potato chips adding that signature crunch, every bit counts. Shopping tip: look for good-quality semisweet chocolate chips—they really make a difference here!
- All-purpose flour: This gives the cookies body and helps them hold everything together without getting cakey.
- Baking soda: The leavening agent that ensures the cookies rise just right.
- Salt: Enhances flavor and balances the sweetness—don’t skip it, especially with salty potato chips.
- Unsalted butter: For a creamy richness; using unsalted lets you control the salt level better.
- Brown sugar: Adds moisture and that lovely caramel flavor that works so well in cookies.
- Granulated sugar: Gives the cookies a nice crisp edge.
- Vanilla extract: The secret ingredient that amps up the flavor.
- Large eggs: As the binder, eggs create structure and tenderness in the cookies.
- Crinkle cut potato chips: These are the star! The crunch and saltiness make these cookies unforgettable. I like reserving some for decorating the tops.
- Semisweet chocolate chips: You want these melty and satisfying—perfect with the salty chips.
Variations
I love how flexible this Chocolate Chip Potato Chip Cookies Recipe is—it’s a fun base to tweak if you want to switch things up. Playing around with different potato chip flavors or chocolate types can really make this cookie uniquely yours.
- BBQ Potato Chip Cookies: One of my favorite twists is using smoky BBQ-flavored chips instead of plain—adds a whole new dimension.
- White Chocolate & Sea Salt: Swap semisweet with white chocolate chips and add a sprinkle of flaky sea salt on top for a fancy finish.
- Nutty Addition: Try mixing chopped pecans or walnuts into the dough for extra texture and flavor; my family adores that crunch.
- Gluten-Free Version: You can replace the all-purpose flour with a gluten-free baking blend—just watch the dough consistency.
How to Make Chocolate Chip Potato Chip Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper—that easy cleanup is a game changer. While that heats up, whisk together your flour, baking soda, and salt in a bowl. I’ve found that mixing these dry ingredients well before adding them to the batter helps avoid uneven pockets of baking soda or salt in your cookies.
Step 2: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat the unsalted butter and both brown and granulated sugars on medium speed until the mixture is light and fluffy. This usually takes about 3-4 minutes. I discovered this trick years ago: don’t rush this step—the fluffier the mix, the lighter your cookies will be.
Step 3: Add Eggs and Vanilla
Next, reduce your mixer speed to low and add the vanilla extract followed by the eggs, one at a time. Just mix until everything is incorporated—overmixing here can lead to denser cookies, which isn’t what you want.
Step 4: Combine Flour Mixture and Fold in Chips
Add the dry ingredient mixture in three parts, beating lightly and scraping down the sides of the bowl between additions. When all the flour is mixed in, remove the bowl from the stand mixer and fold in the crinkle-cut crushed potato chips and the semisweet chocolate chips using a spatula. The folding helps keep the chips intact and evenly distributed—trust me, this really makes a difference.
Step 5: Scoop and Add Toppings
Use about a 1 1/2 tablespoon cookie scoop to drop dough onto your prepared baking sheet, spacing them well apart. Then gently press some of the reserved potato chip pieces on top of each cookie—this step makes your cookies look irresistible and adds an extra salty crunch with every bite.
Step 6: Bake and Cool
Bake for 11-12 minutes, or until the edges are lightly browned but the centers still look soft. When you pull them out, make sure to let them rest on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This pause helps them set and keeps them perfectly chewy inside.
Pro Tips for Making Chocolate Chip Potato Chip Cookies Recipe
- Don’t Overmix the Dough: To keep your cookies tender, mix ingredients just until combined, especially after adding the flour.
- Use Crinkle Cut Chips: Their texture holds up better in the dough and adds more crunch than regular chips.
- Press Potato Chips on Top: This trick makes the cookies look bakery-worthy and boosts the salty flavor burst.
- Cool on the Sheet First: Avoid moving cookies too soon or they’ll break apart—let them firm up for 5 minutes before transferring to racks.
How to Serve Chocolate Chip Potato Chip Cookies Recipe
Garnishes
I usually top mine with a sprinkle of flaky sea salt or a few extra potato chip crumbles just before serving—it amps up the experience visually and flavor-wise. Sometimes I dust them lightly with powdered sugar if I’m feeling fancy, but honestly, they’re perfectly delicious as-is.
Side Dishes
These cookies are a great finish to casual meals or parties, but I’ve also served them alongside chilled milk or a scoop of vanilla ice cream for a yummy dessert duo that everyone loves.
Creative Ways to Present
For birthday parties or special occasions, I like to arrange these cookies in colorful gift tins or stack them with parchment paper between layers for a homemade cookie gift. Adding a handwritten note explaining the sweet-salty combo always gets compliments and curious smiles!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, and they stay fresh and chewy for about 4-5 days. Just make sure to store them away from anything that might make the chips lose their crunch.
Freezing
When I’m prepping ahead, I freeze unbaked cookie dough balls individually on a tray, then transfer them to a zip-top bag. This way, I can bake fresh cookies any time straight from the freezer—just add a couple extra minutes to the bake time.
Reheating
To warm up leftover cookies, I pop them in a preheated oven at 300°F for about 5 minutes. It revives that just-baked softness, and the chips stay crispy without getting chewy or stale.
FAQs
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Can I use regular potato chips instead of crinkle cut in this Chocolate Chip Potato Chip Cookies Recipe?
Yes, you can! However, crinkle cut chips hold their shape and crunch better during baking. Regular chips may get softer or break down more, altering the texture slightly. If you only have regular chips, consider adding them right before baking or as a topping to keep some crunch.
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What type of chocolate chips work best?
Semisweet chocolate chips are the classic choice because their bittersweet flavor balances well against the salty chips. Dark chocolate works too if you prefer less sweetness, or white chocolate for a sweeter, creamier twist.
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Can I make these cookies vegan or dairy-free?
Yes! Swap the butter for a plant-based alternative and use a flax or chia egg substitute to replace eggs. Also, pick dairy-free chocolate chips to keep it all vegan-friendly. The texture might change slightly, but they’re still delicious.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and tasty for about 4 to 5 days. For longer storage, freezing the dough or baked cookies is your best bet.
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Why do my cookies spread too much?
If your cookies spread too much, it might be because the butter was too warm or the dough was overmixed. Using chilled dough and making sure your butter is just softened, not melted, helps keep the cookies puffy with great texture.
Final Thoughts
This Chocolate Chip Potato Chip Cookies Recipe is one of my all-time favorites because it combines simplicity with that surprising salty crunch that’s hard to put down. When I first tried this recipe, I was hooked on how the potato chips added something magical to classic chocolate chip cookies. Give it a try—you’ll probably find yourself baking batch after batch, just like I do. It’s a cookie that feels both familiar and exciting, perfect for sharing with friends or savoring all by yourself.
Print
Chocolate Chip Potato Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Potato Chip Cookies combine a delightful mix of sweet and salty flavors, featuring crispy crinkle-cut potato chips and rich semisweet chocolate chips baked into a soft, buttery cookie. Perfect for anyone seeking a unique twist on classic chocolate chip cookies, these treats offer a satisfying crunch and a balance of textures that make them irresistibly delicious.
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 ½ cups crinkle cut crushed potato chips (reserve ½ cup for tops of cookies)
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent the cookies from sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly combined to provide uniform leavening and seasoning in the dough.
- Cream Butter and Sugars: Using a stand mixer or hand mixer on medium speed, beat the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step incorporates air into the dough, creating a soft texture.
- Add Vanilla and Eggs: Reduce the mixer speed to low. Add the vanilla extract and then the eggs one at a time, mixing just until each is incorporated to avoid overbeating, which can toughen the cookies.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three batches, mixing gently between additions. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully combined without overmixing.
- Fold in Potato Chips and Chocolate Chips: Remove the bowl from the mixer and gently fold in the crushed potato chips and semisweet chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Using a 1 ½ tablespoon cookie scoop, drop cookie dough portions onto the prepared baking sheet, spacing them evenly to allow for spreading during baking. Gently press a few reserved potato chip pieces onto the tops of each cookie to enhance their salty crunch and appearance.
- Bake: Bake the cookies in the preheated oven for 11 to 12 minutes, or until the edges are lightly browned but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring optimal texture and flavor.
Notes
- These Potato Chip Cookies offer a unique flavor combination of sweet chocolate and salty potato chips, providing a perfect balance in each bite.
- Use crinkle-cut potato chips for extra texture, but any crunchy potato chip variety can be substituted.
- Be careful not to overmix the dough once the flour is added to maintain tender cookies.
- Pressing chips on top before baking helps showcase the chips visually and adds extra crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 217 kcal
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 28 mg
