Potato Chip Chocolate Chip Cookies
Servings 30 servings (may vary)
Calories 249kcal
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)
Instructions
- Preheat the oven to 350°F. Line 4 standard size cookie sheets with parchment paper. Set aside. (You can also bake these cookies on silicone baking mats.)
- 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 the dough and chill in the fridge for 30 minutes prior to dividing into rounds for baking.
- 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. The potato chips should be broken or lightly crushed using a rolling pin, not pulverized, to maintain their texture.
- You can use semi sweet chocolate chips, milk chocolate chips or dark chocolate chips in these cookies.
- Variations: You could use half butterscotch chips or peanut butter chips.
- 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.
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