Sweet and salty come together in this amazing Potato Chip Cookie Recipe. Don’t knock it til you try it!
If you like the combination of salt and sweetness, you’ll love this recipe. Your taste buds, they’re gonna be doing a happy dance!
And those small pieces of potato chips that no one wants to eat? You know, the lost ones at the bottom of the bag? This is a great way to put those crumbs to use in a tasty and easy cookie recipe.
Potato Chip Cookies
I’ll admit, when I first found this recipe in one of my grandma's old cookbooks, I thought someone had lost their mind. For the most part, these cookbooks have some great recipes. But some of them, like the shrimp and lime jello mold just make me shake my head.
But this one...well I was craving salty potato chip cookies before I even finished looking through the recipe.
Luckily, I decided to give the potato chip cookie recipe some new life with a modern cookie interpretation. My love for chocolate chip cookies is strong and a love a salty chip.
Maybe this would be the perfect combination! So I decided to give potato chip chocolate chip cookies a chance. I like to consider myself equal opportunity!
The jello mold recipe I also found? That will stay buried in the cookbook until the end of time.
Ingredients
Check your pantry before heading the grocery store. Chances are you already what what you need to make this cookie recipe!
- unsalted butter
- white granulated sugar
- light brown sugar, packed
- egg
- vanilla extract
- all purpose flour
- baking powder
- salt
- semi-sweet chocolate chips or chunks
- crushed plain potato chips
How to make this Potato Chip Cookie recipe
This starts out like making standard chocolate chip cookies, so no surprises there. I don’t know what it is about baking cooking in my kitchen, but it gives the entire house this warm, cozy vibe.
I bake a lot of cookie recipes, so our home must be very, very cozy!
These go down like a basic chocolate chip cookie. You'll cream together the butter, sugars and vanilla in a stand mixer or using a hand mixer.
Add the egg, then mix your dry ingredients and combine to make a dough.
Stir in chocolate chips and then fold in potato chips.
Remember that folding in the potato chips is a more delicate process than stirring. Use a spatula to scrape the bottom of the bowl, bringing the contents to the top.
This way the potato chip pieces don't get overly crushed.
Portion the dough onto a baking sheet using a cookie scoop and bake just until the edges start to brown.
Let the cookies hang out on the baking sheet for 5 minutes before moving them to the cooling rack.
Pretty easy, right?
Tips for the best potato chip cookies
Use regular potato chips.We really need salty potato chips to pull this recipe off.
Salt and vinegar might be a little overkill though!
If you really like sweet and salty, you can sprinkle a little coarse salt over the top of the cookies before baking.
Potato Chip Cookie Variations
Play around with the add ins. you could use peanut butter chips, butterscotch chips, or dark chocolate chips.
How to store potato chip cookies
Once completely cooled, store in airtight container for up to 3 days. Cookies can also be frozen in freezer bag or freezer safe container for up to 3 months. Bring to room temperature to serve.
More cookie recipes
Amaretto Chocolate Chip Cookies
When you make this potato chip cookie recipe, leave a recipe review or comment below. I’d love to hear from you!
Potato Chip Cookies
Sweet and salty come together in this amazing Potato Chip Cookie recipe. If you like the combination of salt and sweetness, you’ll love this recipe. Your taste buds, they’re gonna be doing a happy dance!
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup white granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 2 cups crushed potato chips (about 4 cups whole chips)
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone mat.
- Using large bowl, cream together butter, sugars, and vanilla with mixer on low. Add in egg and blend until well combined. In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix until dough has formed. Do not overmix. Stir in chocolate chips. Fold in potato chips.
- Place cookie dough on baking sheet using medium sized cookie scoop, placing 2 inches apart.
- Bake 10-12 minutes or until edges just start to brown.
- Remove from oven and let sit for 5 minutes on cookie sheet before transferring to cooling rack.
Notes
*Parchment paper or a silicone mat makes it easier to remove cookies from baking sheet and easy clean-up.
I used a reduced fat kettle potato chip for fewer calories and extra crunch. Your favorite plain chip works too! If using an overly salty chip you can omit the salt.
Using a cookie scoop helps keep cookies uniform, but a heaping teaspoon works, too.
Cook time is based on baking cookies one cookie sheet at a time.
Once completely cooled, store in airtight container for up to 3 days. Cookies can also be frozen in freezer bag or freezer safe container for up to 3 months. Bring to room temperature to serve.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 84mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
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