Potato Chip Cookies Recipe

Name: Potato Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 62 min
Yield: 36
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt (or 1/2 teaspoon of fine table salt); 1 cup very soft unsalted butter; 1 cup white sugar; 1/2 cup light brown sugar; 1 large egg; 2 tablespoons milk; 1 teaspoon vanilla extract; 2 cups lightly crushed potato chips; 1 cup dark chocolate chips

Cook Time: 12 minutes

Every once in a while, I get an email from the corporate overlords with suggestions for possible videos. This potato chip cookie recipe is the latest, and probably most delicious, example. I might have eventually thought of adding a ridiculous amount of crushed potato chips to our famous chocolate chip cookie batter, but who knows how long that would have taken? Basically, theyre surfing TikTok so I dont have to, which I think is a win for everyone involved.

Ill admit putting potato chips in cookies sounds a little peculiar but man, does it work well. The obvious reason is the extra salt in the batter, but theres also some very interesting savoriness thats imparted. As far as the texture goes, you really do have to experience that for yourself, since I find it almost impossible to describe. The potato chips dont stay crispy, but they do stay sort of crunchy, which makes these one of the most amazing cookies Ive ever eaten. So, if you enjoy chocolate chip cookies, and want to enjoy them like youve never enjoyed them before, I hope you give these a try soon. Enjoy!

Chef's Note: Feel free to play around with varieties, but what I think works best is a nice, thick crispy kettle chip. I used regular sea salt flavor.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup very soft unsalted butter (2 sticks)
1 cup white sugar
1/2 cup light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
2 cups lightly crushed potato chips
1 cup dark chocolate chips

Directions

Step 1: In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: Beat the butter, white sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy.

Step 3: Add the egg and continue mixing until fully incorporated and smooth.

Step 4: Add the milk and vanilla extract, then mix again until combined.

Step 5: Gently stir in the crushed potato chips and chocolate chips using a spatula until everything is just combined.

Step 6: Gradually add the flour mixture to the wet ingredients, continuing to mix with a spatula until the dough comes together and no flour is visible.

Step 7: Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes. You can also use the dough immediately if you're in a rush.

Step 8: Preheat the oven to 375F (190C) and line baking sheets with parchment paper.

Step 9: Scoop the dough by rounded tablespoons onto the prepared baking sheet, spacing them evenly as the dough will spread while baking.

Step 10: Bake in the preheated oven for about 12 minutes, or until the edges of the cookies are lightly browned.

Step 11: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. For the best texture, let them cool completely before serving.

Nutrition Facts

Per serving (1 cookie):

Calories: 149
Total Fat: 8g (10% DV)
Saturated Fat: 4g (21% DV)
Cholesterol: 19mg (6% DV)
Sodium: 86mg (4% DV)
Total Carbohydrates: 19g (7% DV)
Dietary Fiber: 1g (2% DV)
Total Sugars: 10g
Protein: 1g (3% DV)
Vitamin C: 1mg (1% DV)
Calcium: 10mg (1% DV)
Iron: 1mg (5% DV)
Potassium: 80mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Potato Chip Cookies are an unexpected yet irresistible twist on the classic chocolate chip cookie. These cookies are a delightful blend of crunchy, salty potato chips paired with rich dark chocolate, offering a savory-sweet flavor that is both unique and comforting. The texture of the cookies is another remarkable feature, as the potato chips provide a crunch that transforms into a chewy, satisfying bite once baked. Although it may sound unusual at first, the combination of ingredients creates a harmonious balance of flavors that makes these cookies an instant favorite.

Origin and History

The concept of incorporating potato chips into baked goods can be traced back to the creative spirit of home bakers and professional chefs alike, who sought to experiment with unusual ingredients. While potato chips themselves have been around since the 19th centuryfirst appearing in American kitchens around 1853the specific idea of mixing them into cookies gained popularity in the early 2000s. The recipe for Potato Chip Cookies, as we know it today, emerged as a modern dessert trend, especially in online cooking communities. The combination of savory potato chips and sweet cookie dough captured the imagination of bakers worldwide, leading to a new kind of cookie that became both a fun experiment and a delicious treat.

Regional Variations

In various parts of the United States, potato chips have been added to different baked goods. In some regions, for example, the use of flavored chipssuch as BBQ or sour cream and onioncan add additional layers of flavor to the cookies, reflecting regional preferences for particular snack flavors. While the traditional recipe tends to stick to a standard sea salt or plain variety, adventurous bakers might choose kettle chips, giving the cookies a more robust crunch and flavor. The potato chip's texture remains largely consistent regardless of the type used, though flavor variations can make the cookies distinctly different based on the chips' seasoning.

Differences from Similar Desserts

Potato Chip Cookies stand apart from other cookie varieties, such as traditional chocolate chip or oatmeal cookies, due to the inclusion of potato chips. While many cookies rely on nuts or dried fruits for texture, the addition of potato chips offers a unique balance of sweet and salty flavors that cannot be achieved with any other ingredient. The saltiness from the chips contrasts with the sweetness of the cookie dough, creating an intriguing and addictive combination. In addition, the crunchy chips provide an unexpected texture that is both crispy and chewy, unlike other cookies, which may lack that satisfying crunch.

Where to Serve Potato Chip Cookies

Potato Chip Cookies are often served as a fun snack at casual gatherings or as a surprising treat at parties. Their unique flavor makes them a conversation starter, and guests will be intrigued by the unexpected blend of salty and sweet. These cookies are perfect for serving at events where you want to impress your guests with something out of the ordinarywhether its a holiday celebration, a bake sale, or a casual get-together with friends and family. They're also great as a quirky addition to lunch boxes or as a gift for someone who enjoys a bit of culinary adventure.

Fun Facts About Potato Chip Cookies

The first recorded recipe for cookies with potato chips was featured in a popular American cookbook in the 1990s, though the trend only gained momentum in the 2000s.
Some bakers use flavored potato chips, like sour cream and onion, to give their cookies a distinctive flavor profile.
Potato Chip Cookies are often more crunchy than traditional chocolate chip cookies, thanks to the added crispiness of the chips.
The savory crunch from the chips makes these cookies a perfect treat for people who love sweet-and-salty combinations.

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FAQ about Potato Chip Cookies Recipe

Store the cooled cookies in an airtight container at room temperature. They will stay fresh for about 3–5 days. For longer storage, you can freeze the cookies for up to 2 months; thaw at room temperature before serving.

Yes, the dough can be wrapped tightly and refrigerated for up to 2 days. For longer storage, freeze the dough in a sealed container or freezer bag for up to 1 month. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Lightly crushing the potato chips is recommended so they mix evenly into the dough without breaking the cookies apart. Some varieties, like kettle chips, can be added as-is if you prefer extra crunch.

Yes, milk chocolate, semi-sweet, or white chocolate chips can be used depending on your preference. Keep the same quantity as stated in the recipe for best results.

The cookies will have a slightly crunchy texture initially due to the potato chips, but the chips will soften slightly after baking. They retain a unique texture that is both slightly crisp and chewy.

Yes, salted, unsalted, or flavored chips can be used. Keep in mind that strongly flavored chips (like barbecue or jalapeño) will affect the final taste, so choose flavors that complement chocolate.

Chilling the dough before baking helps reduce spreading. Using slightly more flour or reducing the amount of butter can also help maintain a thicker cookie. Space the cookies well apart on the baking sheet to allow for spreading.

Yes, you can adjust the size. Keep in mind that smaller cookies will bake faster, and larger cookies will require slightly more baking time. Always check for lightly browned edges as a cue for doneness.

You can use margarine or plant-based butter as a substitute for regular butter, though texture may be slightly different. Non-dairy milk like almond, oat, or soy milk can replace regular milk in the recipe.

Yes, you can bake the cookies a day in advance and store them in an airtight container. Alternatively, bake the cookies partially and finish baking on the day of the event to serve fresh and warm cookies.

Comments

Pat Dooley

10/06/2025 01:52:54 PM

I baked these today. I used plain Lays chips because that was all I had in the house. The dough makes lots of cookies so I needed two large and one small baking pan. Even so, they spread out more than I expected so a few of them joined together. I tried baking with one of the big pans and the little pan at the same time. The little pan needed an extra 4 minutes after I pulled the big pan from the upper rack. I'll stick to one pan at a time, next time. I bake a lot of chocolate chip cookies and I'm adding this recipe to my repertoire. The texture was great. They tasted delicious and the ratio of chocolate chips to dough was spot on. The missus got to scrape the mixing bowl clean and pronounced the raw dough delicious. I know, she shouldn't eat raw cookie dough but she's been doing all her life and never got sick. I used a the whisk attachment of my stand mixer to combine the sugars and wet ingredients. That worked great. I highly recommend trying this recipe. People are surprised at the secret ingredient but pronounce the cookies to be exceptional after trying one.

OrangeRoe5941

12/16/2023 03:37:35 AM

My sister gave me a can of chocolate covered potato chips. I'd never heard of chocolate covered potato chips. So I used them in this recipe along with the chocolate chips. My cookies came out crisp and absolutely delicious. I also couldn't find my vanilla extract in my cupboard so I used almond extract. It added a wonderful nutty flavor without adding nuts. I'm definitely going to make these again.

'Kelly

05/07/2025 07:48:19 PM

These cookies were easy to make, and turned out amazing. They are worth keeping in the cookie rotation. I used an 8-oz bag of regular Lay's potato chips and Hershey's milk chocolate chips, a stand mixer, and cold butter. I did not crush the chips, they were crushed sufficiently in the mixer.

SpeedyJam1061

12/24/2023 02:31:36 PM

I made these with Covered Bridge Salt and Pepper potato chips. The pepper flavor isn't overpowering but you can tell it's there and it lingers. The cookies are snappy with a good crunch and unless I tell people there are potato chips mixed in I doubt they can identify it. Mine are smaller (~30g raw cookie dough) and took only 10 mins to golden brown. If I make it next time, I'm definitely halving the sugar.

EdgyBun8586

12/18/2023 04:41:55 PM

It's a great recipe! I bumped up the chocolate chip count to 1 1/2 cups - right where I like it. The potato chips add a lot of interest to these cookies: salty, savory, a bit more crispy, and also a bit more chewy. Unfortunately I overcooked the first batch a little, and they didn't flatten like I hoped. My next 2 batches I watched them closer and squished them down a bit on the baking sheet to correct the problem. Also, this recipe produced a few more cookies that shown... testing had to be done.

plates4u

02/13/2024 11:01:34 PM

Hands down! These are excellent cookies! I could not believe how delicious they were. The texture is a little crunchy but still a touch chewy. I added 2 tbsp of flour because I wanted a bit more of it and seriously I am getting this recipe into my stash as of 3,2,1! Will absolutely make it again. They are PERFECT!

Lacyanne

12/20/2023 08:29:08 PM

These are amazing! The addition of the potato chips add such wonderful complexity and texture to the cookies. My cookies didn't spread out as much as I anticipated and next time I will push them down a little. They did not last long in the house and I will definitely use this recipe to play with different flavors and texture of potato chips next time. I wonder if the husband will enjoy jalapeno kettle chips....Thanks, Chef John!

nerdathan

06/25/2025 02:10:37 AM

A HUGE hit at home and at work. Used Tim’s Cascade kettle chips w/sea salt but only because they were on sale. Seems any potato chip will do just fine. Dough seems dry but turns out great!

normal

01/02/2025 06:32:15 PM

These were very good. The recipe provider was honest, these cookies do spread. I prefer a thicker cookie, so next time I will up the flour to 2 1/2 cups of flour. the cookies did leave some “oil” residue on my fingers. Using the extra flour will (I believe) correct that also. Was just a tollhouse recipe with potato chips added? If so it is a nice way to add some crunch and salt for those who cannot abide nuts in their cookies.

David

03/08/2025 07:29:20 PM

Just a recipe My sons really enjoyed them. The only issue I had with the recipe was it called for twelve minutes to cook and they started burning after ten minutes.So I shortened up the cook time to 8 minutes, and they were perfectly light browned on the bottom and I just used a tablespoon to get them do round up, but they flatten out bigger than expected, but that's fine I do. Enjoy a bigger cookie.

KeenTimer2005

02/02/2025 04:45:24 PM

These cookies turned out amazing! Easy to follow directions. They’re a little time consuming to make but, well worth the effort!! Will definitely make them again!

ChirpyCream8969

09/11/2024 12:56:29 PM

The best cookies ever and soft cookies I love it

Kevin Gomez

08/14/2024 05:53:39 AM

Even my dog looked jealous.

bonch

06/23/2024 09:11:26 PM

I made these once and now I'm getting invited to more parties.

Eileeners

04/16/2024 07:09:03 PM

Loved them! The texture is delightful and the flavor is also delightful. I found the cookie to be less sugary than I anticipate a chocolate chip cookie to be. The fragrance is different in a fun way. Tomorrow I'll serve these to a group without telling them the secret ingredient.

LivelyPulp5882

04/12/2024 03:43:04 PM

Wonderful recipe, huge hit with guests. The dough was a little stiff after chilling, so I mixed in an extra egg at the end before spooning out. Turned out perfect. Also used milk chocolate chips since they were on hand, still turned out great.

GILLYWOMBAT

02/27/2024 11:40:28 AM

At first I didn't think much of the idea of putting potato chips in cookies but it actually works...they tasted yummy and now I make them on a regular basis...y grandchildren love them.

Laurel Anne

01/19/2024 08:30:18 PM

These turned out perfectly and that potato chip crunch makes these cookies a little bit mysterious and unique. Seems pretty unhealthy, but it was quite tasty!

FluffySalt9148

12/23/2023 10:48:52 PM

Well, these cookies are super difficult to resist. The texture is crunchy and chewy (it's hard to describe). Our cook time was 10 minutes for a pan. I highly recommend this recipe.

Cook Time: 60 minutes