If you’ve ever wondered what happens when salty meets sweet in a cookie, you’re in for a treat with this Potato Chip Cookies with Chocolate Recipe. These cookies are my go-to when I want something unexpectedly delicious and oh-so-satisfying—crispy, salty potato chips folded right into a soft chocolate chip cookie. Trust me, once you try these, your cookie game will change forever.
Why You’ll Love This Recipe
- Perfect Sweet and Salty Balance: The crunchy potato chips add just the right saltiness to offset the rich chocolate chips.
- Simple Ingredients, Big Flavor: You don’t need anything fancy—just pantry staples and a bag of your favorite potato chips.
- Fun Texture Contrast: Crinkle cut chips keep a nice crunch in every bite alongside soft, chewy cookie dough.
- Always a Crowd-Pleaser: From kids to adults, my family goes crazy for these cookies every time.
Ingredients You’ll Need
These ingredients come together beautifully to create the iconic texture and flavor of this Potato Chip Cookies with Chocolate Recipe. A quick tip—choose good-quality salted potato chips for the best salty punch.
- All purpose flour: Provides structure and the perfect base for these cookies.
- Baking soda: Helps the cookies rise and spread nicely without getting too cakey.
- Salt: Enhances flavor even though the potato chips add salt too.
- Unsalted butter: Make sure it’s room temperature for ideal creaming.
- Brown sugar: Adds chewiness and a caramel note.
- Granulated sugar: Balances out the sweetness and helps with texture.
- Vanilla extract: Brings warmth and depth to the cookie flavor.
- Eggs: Bind everything together and enrich the dough.
- Crinkle cut crushed potato chips: The star ingredient—give them a light crush so they hold up in the dough.
- Semisweet chocolate chips: Classic and melty, they pair perfectly with salty chips.
Variations
One thing I love about this Potato Chip Cookies with Chocolate Recipe is how easy it is to personalize. Whether you want to amp up the salty, swap out add-ins, or make them allergy-friendly, the options are endless.
- Variation: I sometimes try using barbecue-flavored potato chips for a smoky twist that my family surprisingly adores.
- Gluten-Free Option: Swap all purpose flour for a gluten-free blend; I’ve tested this and the texture stays wonderful.
- Nutty Addition: Add chopped pecans or walnuts for an extra crunch and flavor layer.
- Darker Chocolate: Use bittersweet or dark chocolate chips if you want a richer taste that balances the saltiness even more.
How to Make Potato Chip Cookies with Chocolate Recipe
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F. Line a baking sheet with parchment paper to keep your cookies from sticking and to make clean-up a breeze—trust me, you don’t want to skip this step.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is going to build the perfect structure without any bitterness. Set it aside while you work on the wet ingredients.
Step 3: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy. This step is key—if you rush it, the texture won’t be as tender. I like to stop and scrape the bowl once or twice to make sure everything’s evenly combined.
Step 4: Add Eggs and Vanilla
Turn the mixer speed down to low. Add the vanilla extract and eggs one at a time, mixing just until everything is incorporated. Don’t overbeat here; you want to keep the dough tender and light.
Step 5: Combine Wet and Dry Ingredients
Now, add the dry flour mixture to the wet ingredients in three parts, mixing gently between additions. Scrape the bowl and beaters when necessary to keep the batter uniform but don’t overmix—that can make the cookies tough.
Step 6: Fold in Potato Chips and Chocolate Chips
Here’s the fun part! Remove the bowl from the mixer and gently fold in the crushed potato chips along with the chocolate chips. This preserves the chips’ structure so you get fantastic crunchy bites throughout.
Step 7: Scoop and Top
Use a 1 ½ tablespoon cookie scoop (or spoon) to drop dough mounds onto your prepared baking sheet, spacing them a couple of inches apart. I like to press a few extra potato chip pieces on top of each cookie before baking—it makes the salty crunch more obvious and looks extra tempting.
Step 8: Bake and Cool
Bake the cookies for 11 to 12 minutes or until the edges are lightly golden. The centers might look just a bit underdone—that’s perfect. Let them cool on the baking sheet for about 5 minutes; this lets them set without losing their softness. Then, transfer to a wire rack to cool completely if you can resist!
Pro Tips for Making Potato Chip Cookies with Chocolate Recipe
- Crush Chips Just Right: I discovered that lightly crushed chips hold their crunch better than finely ground ones, so aim for crinkles, not chip dust.
- Butter Temperature Matters: Using butter that’s too soft made my cookies spread too thin—room temperature but still firm works best.
- Don’t Skip the Rest Time: Letting your cookies cool on the baking sheet a few minutes really helps them firm up without drying out.
- Shade the Vanilla: A good vanilla extract adds warmth that carries the salty and sweet flavors beautifully—don’t skimp here!
How to Serve Potato Chip Cookies with Chocolate Recipe
Garnishes
I like to sprinkle a few extra crunched potato chips on top right before serving—it amps up the visual appeal and reinforces that addictive salty crunch. Sometimes, a pinch of flaky sea salt on top takes these cookies to another level if you’re feeling fancy.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a warm mug of coffee or tea. I once brought them as a surprise treat alongside a rich chocolate cake at a party, and they stole the show because of their unique flavor.
Creative Ways to Present
For special occasions, I arrange the cookies on a rustic wooden tray with an assortment of nuts and a small bowl of extra potato chips on the side. Kids especially love dipping the cookies into a small cup of chocolate ganache or caramel sauce for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Potato Chip Cookies with Chocolate Recipe in an airtight container at room temperature for up to 4 days. I learned that keeping a slice of bread in the container helps maintain their softness—pretty neat trick!
Freezing
If you want to save them longer, freezing works great. I scoop the dough onto a tray, freeze until firm, then transfer the portions to a zip-top bag. When I’m ready to bake, I just add an extra minute or two to the baking time—fresh homemade cookies anytime.
Reheating
To bring frozen or leftover cookies back to life, I pop them in a 300°F oven for 5 minutes. This revives that fresh-baked softness with a little crisp on the edges, just like when they were first made.
FAQs
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Can I use regular potato chips instead of crinkle cut for this Potato Chip Cookies with Chocolate Recipe?
Absolutely! Regular potato chips work just fine—but crinkle cut chips hold their texture better during baking due to their thickness. If you only have regular chips, just be gentle when crushing them so they don’t turn too powdery in the dough.
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Will the cookies be too salty because of the potato chips?
Not at all. The sweetness of the sugars and the richness of the butter balance out the saltiness wonderfully. That salty crunch actually enhances the chocolate flavor and makes every bite crave-worthy.
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Can I substitute the chocolate chips with something else?
Yes! You can use white chocolate chips, peanut butter chips, or even chopped chocolate bars. I’ve tried peanut butter chips in these cookies for a nutty twist and loved how it played with the salty chips.
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How should I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps keep them soft and fresh longer by maintaining moisture.
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Can I make these cookies gluten-free?
Yes! Replace the all purpose flour with a gluten-free flour blend of equal measure. I’ve tried this swap and the texture and flavor remain just as delightful.
Final Thoughts
I absolutely love how this Potato Chip Cookies with Chocolate Recipe surprises first-timers. When I first tried these, I wasn’t sure how salty chips and sweet chocolate could play so nicely together, but they really do. This recipe is simple, approachable, and perfect for those moments when you want something homemade but interesting. Go ahead, bake a batch—you’ll find that these cookies quickly become a beloved staple for your family and friends. Happy baking!
Print
Potato Chip Cookies with Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Potato Chip Cookies are a delightful treat that perfectly balance sweet and salty flavors. These cookies combine the classic chewiness of chocolate chip cookies with the crispy crunch of crinkle-cut potato chips, creating an irresistible texture and taste. Perfect for snack time or as a unique dessert, these cookies are sure to become a favorite in your baking repertoire.
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 ½ cups crinkle cut crushed potato chips (reserve ½ cup for the tops of the cookies)
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer on medium speed, cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Lower the mixer speed to low and add the vanilla extract. Then add the eggs one at a time, mixing just until each is incorporated to avoid overmixing.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture in three parts, scraping the sides of the bowl and beaters as needed. Remove the bowl from the mixer to fold in the crushed potato chips and semisweet chocolate chips by hand, ensuring even distribution.
- Scoop and Decorate Cookies: Using a 1 ½ tablespoon cookie scoop, drop scoops of dough onto the prepared baking sheet, spacing them evenly. Gently press a few reserved potato chip pieces onto the tops of each cookie for added crunch and visual appeal.
- Bake: Bake in the preheated oven for 11-12 minutes or until the cookies are lightly browned around the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- These Potato Chip Cookies offer a unique mix of sweet and salty flavors that make them irresistible.
- Pressing extra potato chips on top adds crunch and enhances the salty flavor.
- Use crinkle cut potato chips for better texture and hold in the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For added crunch and flavor, try using flavored potato chips like BBQ or sour cream and onion.
Nutrition
- Serving Size: 1 cookie
- Calories: 217 kcal
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 28 mg
