Potato Chip Chocolate Chip Cookies

These scratch made Potato Chip Chocolate Chip Cookies feature that sweet and salty flavor combination that makes them impossible to resist!

Easy Potato Chip Chocolate Chip Cookies

Potato chip cookies appeal to fans of all things sweet and salty. The homemade cookie dough is filled with both chocolate chips and potato chips for a winning flavor combination. These potato chip cookies are completely made from scratch. How to make Potato Chip Chip Chocolate Chip Cookies: (Scroll down for full printable recipe.)

• Dry Ingredients – Use a whisk to sift together the flour, baking powder, salt and baking soda.
• Creamed Ingredients – Use a mixer to cream together the softened butter, light brown sugar, granulated sugar and vanilla. Beat for 3-4 minutes until light and creamy.
• Eggs – Add the eggs one at a time beating well after each addition. Stop and scrape the bowl periodically to allow all of the ingredients to blend and fully combine.
• Combine – Lower the speed of the mixer and gradually add the flour beating well after each addition. Stop and scrape the bowl periodically. The dough will be thick.
• Chocolate Chips and Toffee – Add the chocolate chips, toffee bits and almonds to the bowl. Use a large spoon or silicone spatula to mix in by hand.
• Potato Chips – Add these last, gently mix in the potato chips by hand using a large silicone spatula.
• Divide the Dough – Use a tablespoon or a medium (1 1/2 Tbsp) ice cream scoop to divide the cookie dough. Place onto the parchment line sheet pan at least 2″ apart. 8 cookies to a pan works best to allow the cookies room to spread while baking.
• Bake – Bake in a preheated 350°F oven per the recipe until golden. (Adjust depending on size)
• Cool on the pan for 5 minutes, then remove to a cooling rack to cool completely.

How to Make the BEST Potato Chip Chocolate Chip Cookies

• Ingredients you’ll need to make homemade Potato Chip Chocolate Chip Cookies: All purpose flour, baking powder, baking soda, salt, butter, large eggs, vanilla extract, light brown sugar, granulated sugar, broken ruffled potato chips and semi sweet chocolate chips.
• Kitchen tools you’ll need: A stand mixer or a hand mixer, medium bowl, large bowl, whisk, measuring cups and spoons, medium cookie or ice cream scoop, large sheet pans, cookie spatula and cooling rack.
• For these cookies I recommended using Ruffles potato chips or a similar private label brand of chips with ridges. They seem to hold up better when mixing into the cookie dough than thinner potato chips.
• You can use semi sweet chocolate chips, milk chocolate chips or dark chocolate chips in these cookies.
• You can make these cookies any size you like. When doing so make sure to adjust the baking time. Larger cookies will take longer to bake and smaller cookies will take less time. Adapt accordingly.
• If you’d like the cookies to spread less cover and chill the dough for 30 minutes prior to dividing for baking.
• You can store this cookie dough in an airtight container for up to one week.
• You can also freeze the cookie dough for up to 2 months.
• Store baked Potato Chip Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.

More Cookie Recipes to Make

• Buttery Pecan Cookies are always a hit.
• Kitchen Sink Cookies are loaded with flavor.
• Peanut Butter Cowboy Cookies never last long in your cookie jar.
• Treat yourself to classic Oatmeal Raisin Cookies and a tall glass of milk.
• Funfetti Cream Cheese Sugar Cookies are like a party in your mouth.
• These Carrot Cake Pudding Cookies hit all of the same flavor points as carrot cake.
• Powder sugar coated Snowball Cookies are a holiday must make.
• Glazed Lemon Cookies for a burst of citrus in every bite.
• Orange Shortbread Cookies from the Pioneer Woman.

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Helpful Kitchen Items:

• Ice Cream/Cookie Scoop Set
• Cookie Sheet
• Mixer
• Cookie Jar

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5 from 1 vote

Potato Chip Chocolate Chip Cookies

Prep Time15 minutes mins

Cook Time16 minutes mins

Cooling Time30 minutes mins

Total Time1 hour hr 1 minute min

Course: Cookies, Dessert

Cuisine: American, Southern

Keyword: chocolate-chip-cookies, loaded-potato-chip-cookies, potato-chip-chocolate-chip-cookies, potato-chip-cookies

Servings: 30 servings (may vary)

Calories: 249kcal

Author: Melissa Sperka

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 1 12 oz bag milk chocolate chips
• 1 cup bits-o-brickle (English toffee bits)
• 2 cup roughly crushed ripple potato chips
• 1/2 cup sliced almonds (may substitute pecans or walnuts)

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Instructions

• Preheat the oven to 350°F. Line 4 standard size cookie sheets with parchment paper. Set aside.
• In a medium bowl use a whisk to sift together the flour, baking powder, salt and baking soda.
• In a large mixing bowl use an electric mixer to cream together the softened butter, light brown sugar, granulated sugar and vanilla. Beat for 3-4 minutes until light and creamy.
• Add the eggs 1 at a time beating well after each addition. Stop and scrape the bowl periodically to allow all of the ingredients to blend and fully combine.
• Lower the speed of the mixer gradually adding the flour mixture beating well after each addition. Stop and scrape the bowl periodically. The dough will be thick.
• Add the chocolate chips, toffee bits and almonds to the bowl. Use a large spoon or silicone spatula to mix in by hand. Gently mix in the potato chips.
• Use a Tbsp or a medium (1 1/2 Tbsp) ice cream scoop to divide the cookie dough. Place onto the parchment paper at least 2-inches apart. 8 cookies to a pan works best to allow the cookies room to spread while baking.
• Bake for 12-16 minutes or until golden. (Adjust depending on size)
• Cool on the pan for 3-5 minutes, then remove to a cooling rack to cool completely.

Notes

If you’d like the cookies to spread less cover and chill the dough for 30 minutes prior to dividing into rounds for baking.

Nutrition

Serving: 1cookie | Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 156mg | Potassium: 166mg | Fiber: 1g | Sugar: 19g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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