Potato Chip Cookies

Salty and sweet – these potato chip cookies combine the best of both worlds! They have a chewy texture, slight crunchiness from the chips, and tons of chocolate chips.

Baking cookies is an easy way to satisfy your sweet tooth. If you’re family loves cookies as much as mine does, you’ll love some of our other cookie recipes, like Oatmeal Peanut Butter Cookies or Cheesecake Cookies.

A stack of potato chip cookies with a glass of milk and tray of cookies cooling in the background.

Potato Chip Cookie Recipe

Today, I’m combining two of my all-time favorite snacks: potato chips and chocolate chip cookies. You end up with a cookie recipe that has everything you could ever want in one delicious treat. Because these potato chip cookies are salty, sweet, crunchy, chewy, chocolate-y, and completely addictive.

How to Make Potato Chip Cookies

This recipe starts out exactly like your regular chocolate chip cookies.

  1. Cream together the butter, shortening, brown sugar and white sugar.
  2. Mix in the eggs and vanilla extract.
  3. Carefully add in the flour and baking soda.

But instead of adding in just chocolate chips, we’re also adding in 2 cups of ruffle potato chips. The chips add a little crunch, a little salt, and a whole lot of deliciousness.

A bowl of cookie dough before the chocolate chips and potato chips are stirred in to make potato chip cookies

What Kind of Chips are good for Potato Chip Cookies?

I recommend using a thick-cut, lightly salted, ruffle chip. I like to use a ruffle/waved chip because it adds a bit more texture and they tend to hold up better when you mix the batter together.

Before measuring out your chips, crush them just slightly. You don’t need them to be in tiny pieces however, otherwise you’ll end up with just dust in the cookies. The chips will further break into smaller pieces when you mix them into the batter and form the dough into balls.

Why use Butter and Shortening in Cookies?

Cookie recipes always need fat in the batter – the fat is typically either butter or shortening. Butter has way more flavor than shortening. However, shortening tends to keep cookies softer for longer and gives that delicious melt-in-your-mouth texture. Therefore, by using both butter and shortening you get the best of both worlds.

Cookie Baking Tips

  • The butter should be soft, but not melted.
  • Measure the flour carefully. If you add too much flour, the cookies can get dry.
  • For thicker cookies, chill the dough for 30 minutes prior to baking.
  • For extra large cookies, form the dough into balls about 3 tablespoons in size. Make the dough balls taller than they are wide. The bake time will be about 14-16 minutes. If making extra large cookies, I highly recommend chilling the dough.
  • For softer cookies, bake them until the tops look just set. The cookies will continue to bake as they cool on the cookie sheet.
  • For uniform cookies, use a cookie scoop to divide the dough.

How to freeze cookies

Cookies are one of the easiest things to freeze! Allow your cookies to cool completely, then place cookies in a freezer bag or airtight container. Enjoy your cookies within 6 months for the best quality.

Potato chip cookies fresh from the oven cooling on a cooling rack.

For more delicious cookie recipe, don’t forget these other favorites:

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A stack of potato chip cookies with a glass of milk and tray of cookies cooling in the background.

Potato Chip Cookies

Salty and sweet - these potato chip cookies combine the best of both worlds! They have a chewy texture, slight crunchiness from the chips, and tons of chocolate chips.
Prep Time 15 mins
Cook Time 12 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 180kcal

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 up shortening
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips plus more for placing on top of each cookie
  • 2 cups potato chips I recommend plain ruffle/wave chips, slightly crushed

Instructions
 

  • Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  • In a large bowl beat together the butter, shortening, white sugar and brown sugar until fluffy.
  • Beat in the eggs and vanilla extract
  • With the mixer on low speed, mix in baking soda and flour, adding in about ½ of the flour at a time.
  • Turn the mixer off and scrape down the sides of the bowl.
  • Stir in the chocolate chips and potato chips.
  • Form the dough into balls about 1 tablespoon in size each (about the size of a golf ball). I like to use a cookie scoop for this.
  • Place cookies 2 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time on the middle rack of the oven for 10-12 minutes, or until the tops look just set.
  • Place a few extra chocolate chips on top of each cookie (optional). Cool for 10 minutes on the cookie sheet, then continue cooling on a wire rack.

Notes

*Store leftovers in an airtight container at room temperature for up to 4 days. 

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 19mgSodium: 63mgPotassium: 99mgFiber: 1gSugar: 13gVitamin A: 105IUVitamin C: 0.9mgCalcium: 15mgIron: 0.7mg
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Fiona

Fiona blogs over at Just So Tasty where she shares easy, classic recipes for desserts & sweet treats. A peanut butter lover, chocolate connoisseur, and sprinkle addict - she hopes to make your life sweeter, one cookie at a time. She also teaches yoga, because life is all about balance.

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Comments

  1. Hi! measuring flour is so important as you say. How do you measure your flour, dip and sweep or fluff and spoon? Really looking forward to making these cookies very soon!