If you’re on the hunt for a treat that’s irresistibly nostalgic yet delightfully fun, you have to try this Potato Chip Cookies Recipe. It’s a surprising twist on classic cookies that brings together the perfect sweet and salty balance, and trust me, it’s fan-freaking-tastic. Whether you’re baking for a crowd or just need a quick sweet fix, this recipe will become your new go-to. Stick around, because I’m walking you through every step so your cookies turn out just right every time!
Why You’ll Love This Recipe
- Unique Sweet & Salty Flavor: Potato chips add an unexpected crunch and saltiness that really make these cookies stand out.
- Simple Ingredients: You probably have everything in your pantry already – no fancy stuff needed.
- Quick & Easy: Mixing the dough and baking takes less than an hour, perfect for last-minute cravings.
- Loved by All Ages: My family goes crazy for these cookies, and they’re great for parties or casual snacking.
Ingredients You’ll Need
Each ingredient plays a special role in this Potato Chip Cookies Recipe. The potato chips bring that addictive crunch, while the mix of brown and granulated sugar creates the perfect chew and sweetness. Here are my favorite picks to make sure your cookies taste just right.
- Unsalted Butter: Room temperature butter helps create a smooth dough that bakes up tender and flavorful.
- Light Brown Sugar: This adds moisture and a hint of caramel flavor you’ll notice in every bite.
- Granulated Sugar: Bringing sweetness and that slight crisp edge to the cookie.
- Eggs: They bind everything together and give the cookies structure.
- Vanilla Extract: Just a touch to elevate the flavors naturally.
- All-Purpose Flour: The base of your cookie dough, providing the right texture.
- Baking Soda: For a gentle lift and subtle spread of the cookie.
- Salt: Enhances flavor and balances sweetness perfectly.
- Chocolate Chips: Semi-sweet chips melt just right and pair wonderfully with salty chips.
- Potato Chips: The star of the show! Choose plain potato chips for that perfect salty crunch without overpowering the cookie.
Variations
I love to tweak this Potato Chip Cookies Recipe depending on what mood I’m in or what’s in the pantry. Feel free to play around—you’ll find that little changes can make it even more fun and memorable.
- Nutty Upgrade: Adding chopped pecans or walnuts adds extra crunch and flavor; my kids loved the nutty twist.
- Peanut Butter Kick: Swirl in some peanut butter to amp up the richness; this combo is a personal favorite for a weekend treat.
- Chocolate Lovers’ Dream: Use white or dark chocolate chips alongside milk chocolate for a colorful mix that’s always a hit.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and you’ll still get terrific texture without compromise.
How to Make Potato Chip Cookies Recipe
Step 1: Cream Butter and Sugars
Start by preheating your oven to 325°F. In a large mixing bowl, use a mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar. This should take about a minute. The goal is a nice, fluffy mixture that sets the stage for your cookie dough. This is where your cookies get that soft, chewy base.
Step 2: Mix in Eggs and Vanilla
Next, add the eggs one at a time along with the vanilla extract, mixing until everything is fully combined. The eggs create the structure, and the vanilla adds that familiar warmth you recognize in every good cookie.
Step 3: Combine Dry Ingredients and Fold In Chips
In a separate bowl, whisk together your flour, baking soda, and salt. Then gradually add this to your wet ingredients, stirring just until combined—don’t overmix! Finally, fold in the chocolate chips and most of the potato chips, saving a handful for topping your cookie dough before baking. This folding step is where that incredible texture starts to shine.
Step 4: Press the Dough into the Pan
Line a 9×13″ pan with parchment paper or foil, leaving an overhang for easy removal later. Spray the pan lightly with non-stick spray. Then scoop your cookie dough into the pan and press it down evenly. Scatter the reserved chocolate chips and potato chips on top for a gorgeous finish that bakes into a lightly crisped topping.
Step 5: Bake and Cool
Bake the cookie bars for 30-35 minutes or until the top is just starting to turn golden brown. Resist the urge to overbake; these bars are best when they’re soft, gooey, and still a tiny bit underdone. Let them cool completely in the pan before lifting out and slicing into squares.
Pro Tips for Making Potato Chip Cookies Recipe
- Don’t Crush the Chips Too Much: I learned the hard way that chunks of chips give the best texture, so break them into bite-size pieces instead of crumbs.
- Use Room Temperature Butter: Creaming the butter smoothly helps incorporate air, which makes your cookies nice and fluffy.
- Watch Baking Time Closely: It’s tempting to bake longer for a firm cookie, but a slightly underbaked bar stays softer and chewier—and they set as they cool.
- Line Your Pan for Easy Removal: Using parchment or foil with an overhang means you can lift the whole batch out and cut easily, no crumbs lost.
How to Serve Potato Chip Cookies Recipe
Garnishes
I personally love adding a light dusting of flaky sea salt on top right after baking—it really amplifies that salty-sweet combo. Sometimes, a small drizzle of melted chocolate or caramel sauce can transform these bars into party-worthy treats. Trust me, it’s a crowd-pleaser!
Side Dishes
These Potato Chip Cookies go great with a cold glass of milk or even a hot coffee when you need a cozy pick-me-up. For a more indulgent spread, I like pairing them with vanilla ice cream or whipped cream on the side—it’s decadence made easy.
Creative Ways to Present
For birthdays or holidays, I’ve served these cookie bars stacked on a platter with colorful M&M chocolates sprinkled on top for some extra fun vibes. They also work perfectly cut into bite-sized squares on dessert trays or tucked into festive gift boxes for neighbors. Presentation can be low effort but still impressive!
Make Ahead and Storage
Storing Leftovers
I keep leftover Potato Chip Cookies stored in an airtight container at room temperature. They stay soft and delicious for about 3-4 days. If you want to maintain that fresh-baked texture, add a slice of bread into the container to keep the moisture just right—it’s a trick I swear by.
Freezing
If you’re planning ahead, this recipe freezes beautifully. After slicing, wrap each bar tightly in plastic wrap then place them in a freezer-safe container or bag. They’ll keep well for up to 3 months, making it easy to have a sweet surprise ready anytime.
Reheating
To reheat, pop a bar in the microwave for 15-20 seconds or warm it gently in a 300°F oven for 5-7 minutes. This method revives that fresh-baked softness and melts the chocolate just enough, so your Potato Chip Cookies taste like they just came out of the oven.
FAQs
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Can I use flavored potato chips in this Potato Chip Cookies Recipe?
You definitely can! I’ve experimented with barbecue and sour cream & onion chips, which add an interesting twist, but keep in mind they’ll change the cookie’s overall flavor profile. Plain salted chips are classic, but feel free to get creative based on your taste preferences.
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What’s the best way to crush the potato chips for this recipe?
I like to gently break the chips by hand into chunks the size of small coins. Avoid pulverizing them into crumbs because you want that satisfying crunch in every bite. Using a plastic bag and a rolling pin works too, but be gentle!
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How should I store leftover Potato Chip Cookies?
Store them in an airtight container at room temperature for up to four days. For longer storage, freezing is your best bet, wrapped tightly to prevent freezer burn. Adding a slice of bread to the container helps keep moisture balanced so bars don’t get dry.
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Can I make these cookies gluten-free?
Yes! Just substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. I’ve tried this myself and the texture stayed great, though you may want to ensure your potato chips are gluten-free as some brands contain wheat.
Final Thoughts
This Potato Chip Cookies Recipe holds a special place in my recipe box because it combines the unexpected in the best way possible—potato chips and cookies together! The salty crunch with melty chocolate chips keeps everyone coming back for more, and I love sharing it at gatherings where it never lasts long. Give it a try—you’ll discover a new favorite that’s easy to whip up and impossible to resist. Happy baking, friend!
Print
Potato Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookie bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These M&M Cookie Bars are a delightful treat combining gooey, soft cookie bars loaded with colorful M&M’s and chocolate chips. Perfect for holiday parties or cookie exchanges, they offer a sweet, chocolatey flavor with a soft, chewy texture in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt (or 1 tsp kosher salt)
Add-ins
- 1 cup chocolate chips (plus more for tops if desired)
- 1 cup M&M’s (plus more for tops if desired)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready when your dough is prepared.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the room temperature butter, light brown sugar, and granulated sugar for about 1 minute until the mixture is smooth and fluffy.
- Add Eggs and Vanilla: Add the two large eggs and the vanilla extract to the creamed mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir just until everything is well incorporated, avoiding overmixing.
- Fold in Chocolate and M&M’s: Gently fold in the chocolate chips and M&M’s, reserving about 1/4 cup of each to sprinkle on top of the bars later.
- Prepare Baking Pan: For thick bars, line a 9×13-inch baking pan with parchment paper or foil with an overhang for easy removal; for thinner bars, use a 15×10-inch pan. Lightly spray the pan with non-stick spray to prevent sticking.
- Shape the Dough: Scoop the cookie dough into the prepared pan and press it down evenly to fill the pan. Scatter the reserved chocolate chips and M&M’s over the top for extra color and crunch.
- Bake the Bars: Bake the cookie bars for 30-35 minutes if using a 9×13 pan, or 20 minutes if using the larger 15×10 pan, until the tops are barely golden brown and a toothpick inserted comes out mostly clean.
- Cool and Slice: Allow the bars to cool completely in the pan. Once cooled, use the foil or parchment overhang to lift the bars out of the pan for easy slicing into approximately 24 pieces.
Notes
- These Christmas M&M cookie bars are perfectly gooey and soft, packed with M&M’s and chocolate chips.
- They are ideal for cookie exchanges, holiday parties or anytime you want a festive treat.
- For best results, do not overbake to maintain a soft center.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips depending on preference.
- Make sure butter is at room temperature for easier creaming and better texture.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 271 kcal
- Sugar: 25 g
- Sodium: 162 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
