Get ready to meet your new favorite weeknight treat: Potato Chip Cookies! These cookies are the perfect marriage of sweet and salty, with an irresistibly crisp edge and chewy center. If you’re looking for a dessert that’s a little unexpected and entirely delightful, this recipe is for you. They come together quickly, use simple pantry ingredients, and are practically foolproof—even on the busiest days. Every bite delivers buttery richness, melty pockets of chocolate, and that unmistakable crunch from ruffled potato chips (yes, really!). Trust me, you won’t believe how addictive these cookies are until you try them for yourself.

Why You’ll Love This Recipe

  • Sweet Meets Salty: The combination of chocolate chips and salty potato chips is absolutely magical. You get the best of both worlds in every bite.
  • Quick & Simple: No complicated steps or fancy equipment needed—just mix, chill, bake, and enjoy!
  • Perfect Texture: Crisp around the edges, chewy in the center, punctuated by crunchy chips and gooey chocolate.
  • Unforgettable Flavor: These cookies stand out in a sea of basic chocolate chip recipes—prepare to field requests for the recipe every time you share them.
  • Great for Busy Days: Minimal prep and hands-on time mean you can satisfy that cookie craving even on the most packed evenings.

Ingredients You’ll Need

Here’s a peek at what makes these cookies extra special, plus a few tips for best results:

  • Butter: Provides rich flavor and helps create that soft, chewy texture. Make sure it’s softened for easy mixing.
  • Brown Sugar & Granulated Sugar: A blend is key—brown sugar adds moisture and deeper flavor, while granulated keeps the cookies crisp.
  • Eggs: Help bind everything and contribute to that tender crumb.
  • Vanilla Extract: Rounds out the flavors and brings a warm, comforting note.
  • All-Purpose Flour: The foundation of any good cookie—measure carefully for just the right thickness.
  • Baking Soda: Allows the cookies to rise and stay fluffy, not dense.
  • Kosher Salt: Boosts the sweet and enhances every flavor; don’t skimp here!
  • Ruffled Potato Chips: The star ingredient! Adds a salty crunch and a delicate, lacy texture. Lightly crush by hand for the best mix of big and small pieces.
  • Chocolate Chips: Semi-sweet or dark both shine here—choose your favorite for gooey puddles throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t hesitate to put your own stamp on these cookies! Here are some fun ways to make them your own:

  • Nutty Add-ins: Fold in some toasted pecans, walnuts, or peanuts for extra crunch.
  • Different Chips: Swap the chocolate chips for butterscotch, white chocolate, or peanut butter chips.
  • Gluten-Free: Use your favorite 1:1 gluten-free flour blend—these cookies adapt well!
  • Kettle Chips: Sub in kettle-cooked chips for a heartier, even crunchier bite.
  • Extra Salty: Sprinkle a tiny bit of flaky sea salt on top just before baking for a real salty-sweet punch.

How to Make Potato Chip Cookies

Let’s break it down step by step—you’ll be amazed at how easy these are!

Step 1: Cream the Butter and Sugars

Start by beating together the softened butter, brown sugar, and granulated sugar with an electric mixer. Go for at least 2-3 minutes—you want the mixture light and fluffy. This helps create that irresistible texture.

Step 2: Add Eggs & Vanilla

Mix in the eggs one at a time, along with the vanilla extract. This is where the aroma really starts building!

Step 3: Gently Add Dry Ingredients

Add in the flour, baking soda, and salt, mixing just until everything is combined. Don’t overmix—the dough should look just barely brought together.

Step 4: Fold in Potato Chips & Chocolate Chips

Gently fold in the crushed potato chips and chocolate chips. The chips should be just mixed in so you see islands of crunch and chocolate throughout.

Step 5: Chill the Dough

Pop the dough in the fridge for at least 1 hour. This step is crucial—chilling helps the flavors meld and keeps the cookies thick when baking.

Step 6: Scoop and Bake

Preheat your oven to 350°F. Line baking sheets with parchment. Scoop the chilled dough into 1-inch balls, spacing them a couple of inches apart. Bake for 10-12 minutes, until the edges are set and just turning golden.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes (they’re fragile when hot!). Transfer to a wire rack to cool completely, if you can resist eating them warm.

Pro Tips for Making the Recipe

  • Don’t Skimp on the Chilling: Chilling is key for thick, chewy cookies. If you’re short on time, 30 minutes in the freezer works in a pinch.
  • Crush Chips by Hand: Avoid smashing the chips into dust. You want a good mix of fine crumbs and chunkier pieces for maximum texture.
  • Rotate the Baking Sheets: For even baking, rotate your pans halfway through if you’re making more than one batch.
  • Don’t Overbake: The centers should look just a bit underdone when you pull them out—the cookies will set as they cool.

How to Serve

These cookies shine brightest when served fresh from the oven, all warm and gooey. If you’d like to get extra fancy, sandwich a scoop of vanilla ice cream between two cookies for a next-level ice cream sandwich. They also pair beautifully alongside a mug of coffee or a cold glass of milk. Serving for a party? Stack them on a platter and watch how quickly they disappear!

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 4 days. They stay chewy with a hint of crunch, especially if you let them cool completely before storing.

Freezing

The dough freezes exceptionally well—scoop into balls, freeze on a tray, and transfer to a zip-top bag. Bake straight from the freezer, just adding an extra minute or two to the bake time.

Reheating

Looking to revive that just-baked taste? Warm cookies briefly in a 300°F oven or a few seconds in the microwave for gooey, melty chocolate all over again.

FAQs

  1. Can I use regular potato chips instead of ruffled?

    Ruffled or wavy chips are best for this recipe—they’re thick enough to hold their crunch during baking. Regular potato chips work in a pinch, but they may dissolve a bit more into the dough, so you’ll lose some of that signature texture.

  2. Why do I need to refrigerate the dough?

    Chilling firms up the butter and gives the flour time to hydrate, which means your cookies come out thick, chewy, and packed with tiny crunchy pockets. It’s worth the wait and helps keep your cookies from spreading too thin.

  3. Can I make the dough in advance?

    Absolutely! The dough will keep in the fridge for up to three days. Even better, portion the dough into balls and freeze—then you’ve got fresh cookies on demand anytime the craving hits.

  4. What’s the best chocolate to use?

    Semi-sweet chocolate chips are classic, but if you prefer extra dark or even milk chocolate, go right ahead. Chopped chocolate bars work, too—just make sure you keep the chunks moderate so they distribute evenly.

Final Thoughts

These Potato Chip Cookies are everything a busy day dessert should be: easy, quick to make, and completely irresistible. Whether you’re baking for friends, family, or just a well-deserved treat for yourself, you’ll love the playful combination of sweet, salty, crispy, and chewy in every bite. Don’t be afraid to experiment and make them your own. Give this recipe a try—you’ll want to keep it on repeat!

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Potato Chip Cookies Recipe

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  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes per batch
  • Total Time: 1 hour 30 minutes
  • Yield: 15 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Potato Chip Cookies are the perfect blend of sweet and salty, featuring crushed ruffled potato chips for a delightful crunch, chocolate chips for extra richness, and a soft, chewy center. These unique cookies are easy to make and sure to be a crowd pleaser for any occasion.

Ingredients

Units Scale

Dairy & Eggs

  • 1 cup butter, softened
  • 2 large eggs

Sugars

  • 1 cup brown sugar
  • 3/4 cup granulated sugar

Flavorings

  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Mix-Ins

  • 2 cups lightly crushed ruffled potato chips
  • 1 1/2 cups chocolate chips

Instructions

  1. Cream the Butter and Sugars – In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar for at least 2-3 minutes, until the mixture becomes light and fluffy.
  2. Add Wet Ingredients – Beat in the eggs and vanilla extract, mixing well so all the wet ingredients are thoroughly incorporated into the creamed butter and sugar mixture.
  3. Combine Dry Ingredients – Gently add the all-purpose flour, baking soda, and kosher salt. Mix just until the ingredients are combined, taking care not to overmix, which ensures a tender cookie.
  4. Fold in Chips – Using a spatula or wooden spoon, fold in the lightly crushed potato chips and chocolate chips until they are evenly distributed throughout the dough. Cover and refrigerate the dough for at least 1 hour to help the cookies maintain their shape while baking.
  5. Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
  6. Portion Dough – Scoop the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
  7. Bake – Bake in the preheated oven for 10-12 minutes until the edges are just starting to brown and the centers remain soft.
  8. Cool – Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire cooling rack to cool completely.

Notes

  • For extra crunch, do not over-crush the potato chips before adding.
  • Chilling the dough ensures cookies are thick and chewy.
  • Make sure to leave enough space between cookies for spreading while baking.
  • Substitute semi-sweet chocolate chips with your favorite varieties for a customized treat.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 354
  • Sugar: 32g
  • Sodium: 242mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.02g
  • Carbohydrates: 57g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 25mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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