What type of chips do you add into this potato chip cookie recipe?

Use regular unflavoured ruffled potato chips for best results. They are sturdier and crunchier than other chips.

Potato Chip Cookies

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These cookies are like nothing you have ever had before! Absolutely loaded with chocolate and crushed potato chips, these cookies are the perfect balance of sweet and salty. The cookies themselves are soft and chewy, you won’t be able to eat just one. Perfect for movie nights, birthdays, and valentines day!

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Why You Should Try This Recipe

Sweet and salty paired with chocolate is a perfect combo.
The cookies are soft, chewy and indulgent.
This cookie recipe is easy to make.
Adding crushed ruffled chips to the cookie dough gives these cookies a fun and exciting crunch!
This cookie recipe is versatile and freezer friendly.

What is in Potato Chip Cookies

Butter – Using softened butter is the best option for cookies, It will cream together better with the sugar and keep the cookie from over or under spreading.

Sugars – Brown sugar makes a gooey cookie, and granulated sugar adds the right amount of sweetness.

Eggs – Room temperature eggs will mix into the batter easily.

Vanilla – Real vanilla extract will always taste way way better than artificial.

Flour – All purpose or pastry flour both work well for this cookie recipe.

Baking soda

Salt

Potato chips – Any regular potato chip will work, however a sturdier chip like ruffled potato chips will be the crunchiest.

Chocolate chips – Milk, white, semi sweet, dark, there is no wrong choice.

A great thing about this cookie recipe is how versatile it is. You can easily customize the ingredients to add flavour, variety and crunch to the cookies. Adding some chopped nuts, flaked coconut, white chocolate, caramel, pretzel chunks, or broken candy bars to the cookies are some great ways to make them your own.

Use room temperature butter and eggs for this recipe. It will make for a smoother batter and fluffier cookies.
Cream the butter and sugar together for at least 3 minutes until light and fluffy. Do not take any shortcuts here.
Chill the dough for at least an hour for fluffier cookies, and bake at room temperature for flatter denser cookies.
Don’t crush the potato chips too finely. Just crush them up a bit so there are still some chunks to bite into.
Allow the cookies to cool for a few minutes on the baking tray before carefully transferring them to a cooling rack to finish cooling.

Make Ahead and Leftovers

Place the cooled cookies in a resealable freezer bag and store on the counter for up to 3 days. For longer-term storage place the cookies sealed in the fridge for up to 2 weeks.

If the cookies are too warm when you put them in the bag they will collect moisture and make the cookies soggy.

Freezing Instructions – Once the cookies have cooled completely, place them in a resealable freezer bag and seal. Place in the freezer for up to 3 months. Thaw before serving.

FAQs

Do potato chips make cookies salty?

The potato chips add a hint of saltiness that pairs perfectly with the sweetness of the chocolate.

Can I use stale chips for cookies?

Fresh is always better but this recipe can be a great way to use up stale potato chips!

Will the chips become soggy if I freeze cookies?

It’s possible that if thawed incorrectly or stored while warm the chips will become soggy.

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