Sweet and salty potato chip cookies are loaded with crumbled potato chips and loads of milk chocolate! Soft, chewy, and always a fun treat to make!
I’ve said it before, and I’ll say it again…my husband is the cookie monster.
The man eats cookies for breakfast every morning. So, basically, if we don’t keep the cookie jar stocked, he goes hungry all day. 😉
Sure, sometimes he complains that he’ll never lose any weight if I keep baking cookies, but who am I to deprive the man of breakfast?!
And, yes, I will absolutely use him as an excuse to keep on baking up thick, chewy cookies like these potato chip cookies.
This recipe is a riff on our perfect chocolate chip cookies, which are seriously THE BEST EVER. They’re done in literally 20 minutes. No chilling the dough, no softening the butter, just big, fat, thick cookies ready in 20 minutes. They’ve been a reader favorite for years now!
Table of Contents
Ingredient Notes:
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Potato Chips – We used Ruffles this time around, but Lay’s potato chips work well too. Just be sure to use plain salted chips here. No one wants BBQ flavored cookies.
Cookie Dough – You will prepare the cookie dough from some standard cookie ingredients: flour, butter, eggs, white sugar, brown sugar, and baking soda.
Chocolate Chips – Grab your favorite brand of milk chocolate or semi-sweet chips to mix in with these potato chip cookies! We prefer milk chocolate to balance out the salty flavor of the chips.
What Readers are Saying!
“This recipe is my cookie fantasy come to life. Chocolate and salt are magic together, and putting those into the wonder that is the realm of the chocolate chip cookie sounds almost too good to be true!” – Margo
How to Make Potato Chip Cookies:
Cookie Dough: Our dough comes together in one bowl, no mixer necessary. Melt the butter, stir in the sugars, egg, and vanilla, and then add the flour, baking soda, and salt.
Potato Chips: Now for the special ingredient! Crush up the potato chips and stir those into the cookie dough mix along with the chocolate chips.
Helpful Tip!
The texture of the cookies will change somewhat depending on how finely you crush the potato chips. Finely ground works, but we like to leave some large chunks for texture.
Bake: We like big, fat cookies so we use a large cookie scoop to drop balls of cookie dough onto a baking sheet. Bake at 350 for 11 minutes exactly and then cool for at least 5 minutes on the baking sheet. They’ll still be gooey for a bit after baking and they stay nice and soft for days.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
More Favorite Cookies:
How to freeze cookie dough:
We LOVE keeping a batch of cookie dough in our freezer for last minute treats!
Portion your dough out onto a baking sheet and place in the freezer for one hour. Transfer to a freezer safe bag and freeze for up to 3 months.
Bake as directed, straight from the freezer, adding an extra minute of bake time.
FAQs:
Exactly what they sound like! These cookies are made with crushed potato chips for a perfectly sweet and salty flavor!
You can keep the baked potato chip cookies stored at room temperature in a sealed container for 4 to 5 days.
Yes! You can freeze the baked cookies and also the potato chip cookie dough before you bake it. Flash freeze the cookies or balls of cookie dough on a baking sheet before transferring to a freezer safe bag or container.
Potato Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips
- 3/4 cup crumbled potato chips
Instructions
- Preheat oven to 350 degrees.
- Add the melted butter, brown sugar, and granulated sugar to a mixing bowl and stir well to combine.
- Mix in the vanilla and egg until just combined.
- Add the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips and potato chips by hand, reserving a few to press onto the tops of the cookie dough, if desired.
- Use a large cookie scoop to drop balls of cookie dough on a parchment lined baking sheet.
- Bake for 11 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake. Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2010. It was updated in 2022 with new photos and recipe.
Melle says
My dough seemed perfect but my cookies all spread out!! I’m not sure what I did wrong….
Karly says
Oh no, sorry that happened. Did you measure your flour and butter properly? Sounds like either not enough flour or too much butter.
Maryann fisher says
I made these to take to a get together and they were absolutely delicious!! My husband didn’t want me to bring them he didn’t want to share but will definitely be making these again!! EVERYONE loves them!!
Karly says
So glad these were such a hit! 🙂
Carol says
I’ve been making these cookies for years. People love them and can’t believe potato chips are in them. These are rather rich cookies so I leave out chocolate chips
Jolie says
omg this sounds amazing!! I printed this recipe out and im going to make it with my friend for my pool party tonight! im going to start in about 30 minutes! yay!!
Shelby says
I used this recipe (adding white chocolate chips instead of the regular semi-sweet ones) for my work place’s Christmas party and won runner up! Someone’s blueberry cheesecake won first 🙂 And i also made the holiday toffee bark and got a honorable mention. Thanks for the awesome recipes!
Shelby says
thank you thank you thank you! My Nanna’s friend made us some potato chip cookies a looong time ago and i’ve been looking for a good recipe for them! yay! now i can fatten my boyfriend up..oh and myself.
Nina says
I just made these and they are absolutely fantastic. I’m sure when my family gets home, they will be gone in an instant.
also to Kristin kunoff: the problem might be that the flour you are using is getting old. Over time flour loses its ability to rise. I made a batch of cookies last week that completely melted because the flour was expired. Flour is only good for 6 months tops if not frozen (unlucky for me I never knew that until last week.) hope this helps 🙂
Debbie says
Potato Chip Cookie – I found no noticeable saltiness at all. The potato chips add a crunch to it so it was an “OK” chocolate chip cookie, not a repeater. Got to give this recipe a thumbs down.
cp says
Man…has anyone added bacon to this recipe? Goodness me…I will have to try this soon. I see a taste test comin’ up. 🙂 Thanks!
kent says
When i was a kid (1960s) I remember a babysitter making these for us, haven’t had them since, but if I do baked,low salt chips and splenda, cant be that bad:)
Cassara Holt says
My friend made these the other day & I loved them! So i wanted to make them for my roomies as well. One roommate saw that I was making chocolate chip cookies & asked to split the batter in half so she could make chocolate-pear cookies. We then decided that we should add Pears, chocolate, AND the chips to the batter. The combination was sweet&salty and the pears added a chewy, moist texture to the cookie.
They turned out incredible! The batch was gone in 10 minutes. 🙂
India says
I made these yesterday, and whilst in the middle of mixing I realized that I had forgotten to buy baking soda!! Buuuut for some reason they still came out amazing hahaha
Olivia says
I didn’t find the recipe to be runny. Just perfect. In the oven now. And now thinking I should have listened to your warning. It makes SO many!! Good excuse to give ’em out to my friends and bring them down with me, haha!
Karly says
Hey Kristin,
I’m not sure why they would have been runny! I double checked the recipe and it was definitely 2 cups and I’m sure that’s what I used as well! Weird, man. Glad you were able to save them by adding a bit more flour!
Karly