Potato chip cookies are a delightful twist on the classic chocolate chip cookie, folding salty, crunchy potato chips into a sweet, buttery dough. The chips add a surprising savory note and a crispy texture that complements the soft, chewy center, creating a perfect sweet-and-salty balance. This recipe is incredibly easy and uses simple pantry staples, making it a fun and delicious treat for any occasion.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (if using salted chips, you can reduce to 1/4 teaspoon)
- 1 1/2 cups (about 150 g) crushed potato chips (plain, lightly salted)
- 1 cup (170 g) semisweet chocolate chips (optional, but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the crushed potato chips and chocolate chips (if using). The dough will be slightly chunky.
- Drop rounded tablespoons of dough (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will look slightly underdone in the middle, which is perfect for a chewy texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Crush the chips, but not too fine: You want some larger pieces for a satisfying crunch. Aim for a mix of small crumbs and pea-sized bits.
- Use plain, lightly salted chips: Avoid flavored chips like barbecue or sour cream and onion, as they will overpower the cookie’s flavor. If you only have thick-cut or kettle chips, that’s fine, just crush them a bit more.
- Chill the dough (optional): If you have time, chill the dough for 30 minutes before baking. This helps prevent spreading and results in a thicker, chewier cookie.
- Don’t overbake: The cookies will continue to set as they cool. Pull them out when the edges are just golden, and the centers look slightly soft.
Serving Suggestions
These cookies are perfect with a cold glass of milk or a cup of coffee. They’re also great for packing in lunchboxes or serving at parties. For an extra indulgent treat, sandwich two cookies with a scoop of vanilla ice cream.
Variations
- Add nuts: Fold in 1/2 cup of chopped pecans or walnuts along with the chips.
- Swap the chocolate: Use white chocolate chips, butterscotch chips, or dark chocolate chunks instead of semisweet.
- Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Salted caramel twist: Drizzle the cooled cookies with melted caramel and a sprinkle of flaky sea salt.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, you can add a slice of bread to the container, which absorbs excess moisture. For longer storage, freeze the baked cookies for up to 3 months. To reheat, place a cookie in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore its crunch.
Frequently Asked Questions
Can I use ridged potato chips? Yes, ridged chips work great and add even more texture. Just be sure to crush them into smaller pieces.
Why did my cookies spread too much? This usually happens if the butter is too soft or the dough is too warm. Try chilling the dough for 30 minutes before baking, and make sure your butter is softened but not melted.
Can I make the dough ahead of time? Absolutely! You can prepare the dough and refrigerate it for up to 3 days, or freeze it for up to 3 months. If freezing, scoop the dough into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the baking time.
Can I omit the chocolate chips? Yes, the potato chips alone make a delicious cookie. If you omit the chocolate, consider adding a little extra salt to balance the sweetness.
What type of potato chips work best? Plain, lightly salted chips are best. Avoid thick-cut or kettle chips unless you crush them well, as they can be too crunchy and make the cookies difficult to bite into.
Are these cookies very salty? No, they are perfectly balanced. The salt in the chips enhances the sweetness of the cookie, but it doesn’t make it salty. If you are sensitive to salt, you can use unsalted chips and reduce the added salt to a pinch.
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