Potato Chip Cookies
Made with 10 simple ingredients, these Potato Chip Cookies come together quickly. Sweet and salty, the chips and chocolate chips make for a unique flavor profile.
Servings 40 cookies
Calories 154kcal
Equipment
- Electric or stand mixer
- Baking Sheets
- Parchment paper
- Small cookie scoop
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened, (227g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups crushed salted potato chips (80g)
- 1¼ cups semi-sweet chocolate chips (225g)
Instructions
- Line a small baking pan with parchment or wax paper. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until nice and fluffy, about 5 minutes. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.
- With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined.
- Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days.
- Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.
- Place the dough balls 2 inches apart on the baking sheet. Press extra crushed chips or chocolate chips to the outside of the dough balls if desired.
- Bake 1 sheet at a time for 12 to 14 minutes or until golden brown on the edges. Let cool on the pan for a few minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
Notes
- When crushing the potato chips, don’t crush them into crumbs. You want there to be texture still.
- To crush the potato chips, I place them into a ziptop bag, press the air out, seal the bag, and press down on them with the palms of my hands or with a rolling pin. If I’m making a large batch, a food processor speeds the process up.
- I like holding onto a few potato chips to press into the tops of the cookies, so there are larger pieces on top.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t skip chilling your cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be browner.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 62mg | Potassium: 121mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg