Julie Clark
Updated:
Potato Chip Cookies with Chocolate Chips That Are Soft & Chewy
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These potato chip cookies are soft, chewy chocolate chip cookies packed with crunchy, salty potato chips. The potato chips add just enough salt and texture to balance the sweet chocolate chips. They are a fun twist on the classic chocolate chip cookie.
The key to thick, soft cookies is chilling the dough for at least 1 hour before baking. I recommend ruffled or wavy potato chips crushed into to small pieces for noticeable potato chip crunch in every bite.
Love cookies? Try our buckeye brownie cookies, butterscotch potato chip cookies, pumpkin cookies with chocolate chips or mocha chocolate chip cookies.
What do potato chip cookies taste like?
Potato chip cookies taste like a chocolate chip cookie with a salty crunch from the crushed potato chips. Don’t worry, they don’t taste like a potato! Instead, they are a perfect contrast of sweet and salty flavor. What makes our potato chip cookies different from others are the chocolate chips.
I’ll give you a warning: You’ll have a hard time resisting the cookie dough. It’s delicious!
If you’re looking for another classic cookie with that soft, chewy texture, try our brown sugar butter cookies. They’re especially good when you want a cookie without the chocolate.
What kind of potato chips are best for potato chip cookies?
Use salted ruffled or wavy potato chips for the best texture. The ridges add extra crunch. Crush the chips into small pieces rather than fine crumbs. You want to be able to see the chips after baking.
A few other important ingredients:
- Light brown sugar and granulated sugar. The combination of both sugars give unbeatable flavor!
- Room temperature butter. Don’t soften the butter in the microwave so that it gets melted. Just let it sit at room temperature for about an hour so that it gently gives if you press your finger into it. If it is too melty, the cookies will spread more than you may like.
✨ For full recipe ingredients and amounts, see the recipe card below. ✨
How do you make potato chip cookies?
Cream the room-temperature butter and sugars first, mix in the eggs and vanilla, then add dry ingredients. Fold in the crushed potato chips and chocolate chips last. Chill the dough for at least 1 hour before baking.
Chilling the dough is important for this recipe. The dough contains butter plus the oil from the potato chips, so baking it immediately can result in cookies that spread more than you’d like.
- Cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes on medium speed. Don’t skip this part since creaming the butter and sugar gives the best texture.
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined.
- Add in the flour, salt and baking soda. Mix until combined. Lastly, gently mix in the potato chips and chocolate chips.
- Scoop the dough into balls using a 1 1/2″ cookie scoop and place on a parchment paper lined baking sheet. Hint: Roll the dough into balls, but make the balls taller rather than rounder. This is a tip from Sally’s Baking Addiction that we love to use. It gives you the thickest cookies you can get.
- Preheat the oven to 350ºF. Place dough balls 2″ apart on a parchment lined baking sheet (or use a silicone baking mat). If you’d like, press a few extra chocolate chips on the top of the dough balls which will make them look pretty after baking.
- Bake for about 11 minutes, or until the cookies are lightly brown around the edges. Place cookies on a cooling rack to cool completely.
Why do potato chip cookies spread?
Potato chip cookies can spread more than regular cookies because different potato chips contain different amounts of oil. Chilling the dough for at least 1 hour helps the cookies hold their shape while baking.
If your cookies still spread a little, don’t worry. You can easily reshape them while they’re hot.
How to make perfectly round cookies.
Place a large round cookie cutter (or a wide mouth mason jar ring) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and round out the cookie.
You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
This is my favorite trick for getting bakery-style round cookies without changing the recipe.
How do you store potato chip cookies?
Store the cookies in an airtight container at room temperature for 4 days.
You can also freeze the cookie dough or baked cookies. Scoop the dough into balls and freeze until firm. Then transfer the dough balls to an airtight freezer container or bag. Bake the frozen dough as needed. Add a minute or two baking time if necessary.
Frequently Asked Questions
What kind of potato chips should I use for potato chip cookies?
Salted ruffled or wavy potato chips are my favorite for potato chip cookies because they add both salt and texture. Plain salted potato chips or kettle chips also work. Crush the chips into small pieces rather than fine crumbs so you can still see them in the cookies.
Potato Chip Cookies with Chocolate Chips
These potato chip cookies are soft and chewy with crunchy, salty chips. Get the simple tips for thick cookies that don't spread too much.
Servings 36 cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coarsely crushed potato chips
- 2 cups chocolate chips
Instructions
- Using a large bowl and a hand mixer or the bowl of a stand mixer (with the paddle attachment), cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1 cup granulated sugar
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined. 2 large eggs, 1 teaspoon vanilla extract
- Add in the flour, salt and baking soda. Mix until combined. Lastly, mix in the potato chips and chocolate chips. 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 cups coarsely crushed potato chips, 2 cups chocolate chips
- Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 1 hour.
- Preheat the oven to 350ºF. Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra chocolate chips on the top of the dough balls which will make them look pretty after baking.
- Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
- If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
- Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
Video
Notes
- Store in an airtight container at room temperature.
- Refer to the article above for more tips and tricks.
Nutrition
Serving: 34g | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Looking for help with your cookies?
- Why are my cookies flat?
- Is shortening or butter better for cookies?
- Here are our tips for freezing cookie batter.
I made these for the first time today, followed all your instructions but my cookies don’t look like yours. They really spread out on the cookie sheet and I had to bake them longer so that the centers would not be raw. Any idea what I could’ve done one? I definitely refrigerated them for an hour, soften the butter, can’t think of what the problem would be? Just wondering so next time you’re not so flat and stick to the pan so much
what kind of potato chips do you recommend
Have you tried small bacon chunks in this?
my family likes either pecans or walnuts in their chocolate chip cookies would this ruin this recipe to add some
For the potato chip cookies, do you measure chips after you crush them or before?
Could you make these are a bar cookie? I’m looking for a quick easy dish to take to a potluck…
Alright, I have to know…. Concerning the potato chips, ridges or no ridges? 😆.
These look amazing and I can’t wait to try them
The first time I baked these was for a bake sale a month ago. These are just amazing! I am about to bake them again this weekend for a family get-together next week. Thank you for sharing this 5 star recipe. I am so glad I found it!
These are by far the best chocolate cookies I have ever tasted. I have made them sooo many times, they are just so good! Chewy and chocolatey and the chips add a nice little crunch and saltiness. Thank you so much for sharing this recipe!
Greetings from Saudi Arabia 🙂
I’m going to make these today i will let you know how they turned out..
These were fantastically good! My boyfriend and I are vegan, so we just used Ener-G egg replacer and Earth Balance for the butter. They were absolutely perfect. Thank you so much for this recipe! My grandmother made potato chip cookies with me growing up, and I couldn’t remember our recipe, so this was really amazing.
Do you use milk chocolate chips or semi sweet
For butter, is it unsalted or salted?
These turned out good, but make sure not to crumble the chips too much or they’ll be lost. Taste great.
I have made these and everyone that’s tasted them is obsessed! They cause a frenzy when I take them into work.
I’ve made them a few times now. Sometimes I include rice crispies or cornflakes too. Today I tried pretzels. All good 🙂
Thanks for sharing !