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.

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.

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.

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.

Potato Chip Cookies Recipe - LittleSpoonBites

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

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Instructions

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.
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.
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.
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.
Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
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.
Bake – Bake in the preheated oven for 10-12 minutes until the edges are just starting to brown and the centers remain soft.
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