Potato Chip Cookies are the best cookie recipe to make when you’re craving something salty and sweet! Packed with chocolate chips and potato chips, this easy dessert has just the right amount of crunch.
Potato chips in cookies? Is that a thing? Yes, yes it is! Don’t knock them until you try them. They are actually quite delicious!
How many times have you left out a bowl of chips overnight and discovered the next day that they are stale? With this easy recipe, you can use up those stale chips so they don’t go to waste. You can also use a brand new bag, too. Whatever you have on hand works.
I would recommend plain chips, though. I don’t think Sour Cream & Onion or Barbecue flavored chips would work too well here.
Round up these easy to find ingredients to create these scrumptious cookies.
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Plain potato chips – use either regular or rippled.
How to Make
1. Preheat oven to 350F.
2 Add butter, sugar and brown sugar to a large mixing bowl. Cream together until combined with an electric mixture. Add eggs and vanilla. Mix together until combined.
3. Add flour and baking powder to the creamed mixture. Stir to combine, but don’t over mix.
4. Stir in chocolate chips and potato chips.
5. Roll into balls about a tablespoon big. Place on an ungreased cookie sheet. Flatten with a fork.
6. Bake for 17 minutes or until golden brown. Let cool slightly before enjoying.
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What are potato chip cookies
Potato chip cookies remind me a bit of the kitchen sink cookies where you put whatever you can find in your pantry together into a cookie. You can pretty much include whatever sweet ingredients you want.
They remind me of a chocolate chip cookie with the inclusion of potato chips. This mishmash of ingredients just works and makes one pretty darn delicious cookie.
Type of potato chips to use
I highly recommend you stick to plain (regular) potato chips. You don’t want any extra funky flavors in there. I can only imagine what ketchup chips or sour cream and onion chips would taste like in there. Actually, I’d rather not know so stick to the plain flavors!
I used ripped plain chips in my recipe, but I’ve used the regular chips in the past. My grocery store only had the rippled variety left. I actually like the look of the ripples in the cookie.
- Don’t overcrush the potato chips. You want them to be small, but not so fine that they are not distinguishable in the recipe. You’ll lose that extra crunch of texture if you overcrush them.
- Enjoy them when they are fresh out of the oven. Cool them down a bit, of course, so you don’t burn your mouth. They taste soooooo amazing when they are freshly baked and still warm.
- Microwave the cookies if you want to get some of that oven-baked warm freshness back. Try them for 15 seconds and see how they are. You might need a little longer depending on your microwave.
- Make sure the butter and the sugars are creamed together well. This is the part I dislike about making cookies because I’m impatient. However, if you spend the extra minute or two creaming with the mixer, you’ll have a better cookie texture.
How to Store
Store your potato chip cookies in a covered container at room temperature for up to three days.
You can also freeze the cookies. Place the in a freezer safe container or freezer bag for up to three months in your freezer.
Like I mentioned, these cookies are incredibly versatile. You can easily omit the chocolate chips in the recipe or you can add in a few extra ingredients too.
Some add-in ingredients to try:
- Butterscotch chips
- Peanut butter chips
- Salted caramel chips
- White chocolate chips
- Chopped pecans
- Dried apple pieces
- Chopped peanut butter cups
- Chopped dried cherries
- Dried cranberries
More Cookie Recipes
- Peanut Butter Cookies
- Coconut Butterscotch Cookies
- Thumbprint Cookies
- Rice Krispie Cookies
- Cowboy Cookies
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups plain potato chips, lightly crushed
- Preheat oven to 350F.
- Add butter, sugar and brown sugar to a large mixing bowl. Cream together until combined with an electric mixture. Add eggs and vanilla. Mix together until combined.
- Add flour and baking powder to the creamed mixture. Stir to combine, but don't over mix.
- Stir in chocolate chips and potato chips.
- Roll into balls about a tablespoon big. Place on an ungreased cookie sheet. Flatten with a fork.
- Bake for 17 minutes or until golden brown. Let cool slightly before enjoying.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 76mgCarbohydrates: 18gFiber: 0gSugar: 11gProtein: 1g