If you want the best of a crispy cookie with a soft cookie, both salty and sweet? Then these Potato Chip Chocolate Chip Cookies are for you!
We love any kind of cookie at our house, but we especially love chocolate chip cookies! As long as it has chocolate chips, we are down for any variation. Here are some of our favorites:
So the other day, I was trying to decide between a chocolate chip cookie or a handful of potato chips for a snack. And then it hit me: why not have both?? Almost like a kitchen sink cookie.
I instantly set to work whipping up a batch in the kitchen and let me tell you, these cookies are bomb! They have the perfect balance of salty and sweet, and they’re soft and chewy with just the right amount of crunch!
Why You’ll Love These Potato Chip Cookies
There are endless reasons to love these sweet and salty cookies, but here are just a few.
- Best combo of salty and sweet – With salty savory potato chips and perfectly sweet chocolate chips, these cookies are the best combination.
- Made with pantry ingredients – I’d be willing to bet you already have most, if not all, of these ingredients already on hand.
- Great texture – With perfectly crispy edges and soft insides, these cookies have the perfect texture.
Potato Chip Chocolate Chip Cookies Ingredients
This recipe takes a classic chocolate chip cookie recipe and adds a salty crunch with potato chip pieces! These are the ingredients I like to use:
- Unsalted butter – It’s important to use unsalted butter when baking. Different butter brands add different amounts of salt to their butter. So when you use unsalted butter, you are able to control the exact amount of salt that goes into your recipe.
- Brown sugar – You can’t make chocolate chip cookies without it! It tends to make cookies more chewy and moist than using only white sugar. I like using light brown sugar.
- White sugar – Another classic cookie ingredient! I like to use both sugars when making cookies. The white sugar helps to crisp and brown the cookies.
- Vanilla extract – Always a great ingredient for baking! It adds so much flavor.
- Eggs – Eggs help to add moisture, stability and structure to your cookies.
- Flour – All purpose flour is what binds everything together and gives these cookies structure.
- Baking soda – This is an important ingredient because it helps to create the light, soft and fluffy texture. Without it, your Potato Chip Chocolate Chip Cookies would be quite flat.
- Wavy potato chips – I like the wavy chips the best because they seem to hold up better inside the cookie.
- Chocolate chips – You can’t have chocolate chip cookies without the star of the show!
- Fleur de sel – If you’d like to go one step further in your “sweet and salty” conquest, sprinkle a little bit of fleur de sel on top of the cookies. Make sure to do this while the cookies are still hot and soft so that it sticks properly.
Variations
There are plenty of ways you can make these potato chip chocolate chip cookies your own. Here are a few suggestions.
- Chips – I like to use classic wavy potato chips, but feel free to experiment. Kettle chips, barbecue chips or any other flavor you’d like to try would be interesting.
- Nuts – If you’d like to add even more texture, crush up some nuts like pecans or walnuts and fold them into the cookie batter.
- Chocolate – Instead of regular chocolate chips, try dark chocolate, white chocolate or even peanut butter chips.
How to Make Potato Chip Chocolate Chip Cookies
If you’ve made any type of homemade cookie before, you will be a pro at making these cookies! They follow the same basic steps of any chocolate chip cookie recipe.
- Prepare oven and baking sheet. Preheat oven and line a baking sheet with parchment paper or silicone mats.
- Cream butter and sugars. In a large mixing bowl, beat butter until light and fluffy. Add sugars, creaming to combine.
- Add eggs and vanilla, mixing until just combined. Avoid over mixing.
- Sift dry ingredients and add to wet. In a medium mixing bowl, sift together flour and baking soda and then add to wet ingredients.
- Fold in potato chips and chocolate chips. By hand, stir in crushed potato chips and chocolate chips.
- Roll dough balls in crushed chips. Place remaining potato chips into a shallow bowl. Roll cookie dough into balls and then in crushed potato chips. You might need to pack them in to get them to stick.
- Bake until lightly golden brown just around the edges. While still hot and tacky, sprinkle with Fleur de del.
- Cool. Move to a wire rack and allow to cool to room temperature before enjoying.
Storage and Freezing
Like any baked good, cookies can go bad. Homemade chocolate chip cookies, if left in a cool dark place will start to develop mold since they don’t have the same preservatives and additives that processed cookies do. They also get dry and stale.
How to Store Potato Chip Chocolate Chip Cookies
The best way to store these cookies is to store them in an airtight container, preferably a resealable plastic container. This will help keep the cookies fresh and prevent them from going stale.
Additionally, it is important to store the cookies in a cool, dark place. This will help preserve their flavor and help them last longer.
Can I Freeze Potato Chip Cookies?
You sure can freeze chocolate chip cookies! Place them in an airtight plastic bag and try to get as much air as possible. They should be good for 3-4 months.
More Cookie Recipes
There’s not much I love more than a good homemade cookie recipe. Here are a few of our favorites.
Banana Cookies
Trail Mix Cookies
Classic No Bake Cookies
Potato Chip Cookies
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar , packed
- ¾ cups white sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 3 cups wavy potato chips , coarsely crushed and divided
- 1 ½ cups chocolate chips
- Fleur de sel , optional for sprinkling
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, cream the butter until light and fluffy. Add the white and brown sugar. creaming to combine.
- Stir in the eggs and vanilla, mixing until just combined.
- In a medium mixing bowl, sift together the flour and baking soda and then add to wet ingredients.
- By hand, fold in 1 cup of the crushed potato chips and chocolate chips.
- Place the remaining potato chips into a shallow bowl. Roll the dough into 1 tablespoon balls and then in the crushed potato chips. You might need to pack them in to get them to stick.
- Place on a parchment lined baking sheet.
- Cooke for 15-17 minutes or until lightly browned just around the edges.
- While still hot and tacky, sprinkle with Fleur de del.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Soooo good! I love this recipe and will make it again!
This is one of my favorite guilty pleasures — the sweetness with the salty crunch of potato chips. This is just heaven!
All that crunch! These are the perfect cookies for me because they satisfy my cravings for both sweet and salty flavors with each bite!!! Love these!
This surely is an innovative cookie recipe! Loved it
chocolate & potato chips is such a great flavor combo! these cookies are so good!
Salty and sweet sounds like a great combination! I need to try these.