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
Scale
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
