Potato Chip Cookies are the ultimate sweet-and-salty treat that will surprise and delight your taste buds. With a perfect balance of crunchy potato chips and chewy cookie dough, every bite offers a symphony of textures. These cookies are ready in just 35 minutes, making them an ideal last-minute dessert or snack. The rich buttery flavor, paired with a hint of saltiness, creates an irresistible combination that’s hard to resist.
These cookies are not only quick to make but also incredibly satisfying, with each one packing a flavorful punch. The golden edges and soft centers make them a crowd-pleaser for any occasion. Whether you’re sharing with friends or indulging solo, these cookies are a delicious way to enjoy a unique twist on a classic treat. Perfectly portioned and full of flavor, they’re sure to become a new favorite in your baking repertoire.
Ingredients for Potato Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (ensure it’s no longer warm to the touch)
- 1 cup (200 g) dark brown sugar, firmly packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 2 cups (92 g) roughly broken potato chips (measure after crushing; use classic/plain/salted, kettle-cooked recommended)
- 1 cup (175 g) mini chocolate chips
- Sea salt, for sprinkling after baking
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the melted (cooled) butter, dark brown sugar, and granulated sugar. Stir until well combined.
- Add the eggs and vanilla extract to the butter-sugar mixture. Stir well to incorporate.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and table salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Fold in the broken potato chips and mini chocolate chips using a spatula or spoon. Mix until the chips are well distributed and the dough is stiff (the chips will break up more as you work them in).
- Scoop the dough by approximately 2-Tablespoon-sized portions and drop onto the prepared baking sheet, spacing cookies at least 2” (5 cm) apart. For more uniform cookies, briefly roll the dough into smooth balls before placing them on the sheet.
- Bake on the center rack of the preheated oven for 10-12 minutes. The edges should just begin to turn light golden brown, but the centers may still appear slightly underdone.
- Immediately sprinkle the cookies with sea salt after removing them from the oven.
- Allow the cookies to cool completely on the baking sheet (the centers will finish baking as they cool) before removing and enjoying.
Crunchy & Sweet: Serving Suggestions
These Potato Chip Cookies are a delightful mix of sweet and salty, making them perfect for any occasion. Serve them as a unique dessert at parties or pack them in lunchboxes for a fun treat. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent experience.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the mini chocolate chips for white chocolate or butterscotch chips, or add a handful of chopped nuts for extra crunch. If you’re feeling adventurous, try using flavored potato chips like barbecue or sour cream and onion for a bold twist.
Quick & Easy: Time-Saving Tips
To save time, use a stand mixer to combine the dough ingredients quickly. Pre-measure and crush your potato chips ahead of time, and keep them in a sealed bag until ready to use. You can also scoop and freeze the dough balls for up to 2 months, then bake straight from the freezer—just add a minute or two to the baking time.
Perfect Every Time: Baking Tips
For evenly baked cookies, make sure your oven is fully preheated before baking. Use a cookie scoop for uniform dough portions, and don’t overbake—the cookies will continue to set as they cool on the baking sheet. Sprinkle with sea salt immediately after baking for the best flavor and texture.
Potato Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 1 cup dark brown sugar firmly packed
- ¾ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 2 cups roughly broken potato chips measure after crushing (use classic/plain/salted potato chips, I like to use kettle cooked)
- 1 cup mini chocolate chips
- Sea salt for sprinkling after baking
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine melted (cooled!) butter and sugars and stir until well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Add broken potato chips and mini chocolate chips and use a spatula or spoon to stir until completely combined and chips are well-distributed through the dough (dough will be stiff, the chips will be broken up more as you work them into the dough).
- Scoop dough by approximately 2-Tablespoon-sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform looking cookies, briefly roll the dough between your palms to form a smooth ball before placing on baking sheet).
- Transfer to the center rack of 350F (175C) oven and bake for 10-12 minutes. Edges may just be beginning to turn a light golden brown, but cookies will likely still appear slightly underdone in the centers.
- Immediately sprinkle with sea salt after removing from oven. Allow cookies to cool completely on the baking sheet (where the centers will finish baking as the cookies cool) before removing and enjoying.