I’ve made a lot of cookies in my life, but none have sparked as much chaos—or obsession—as these potato chip chocolate chip cookies. Sweet, salty, crunchy, chewy… they’re the Frankenstein’s monster of desserts, and I mean that in the best way possible. If your idea of heaven is biting into a cookie that’s equal parts nostalgia and rebellion, buckle up.
This isn’t just a recipe; it’s an intervention for boring snacks. And yes, you read that right: we’re putting potato chips in cookies. Don’t knock it till you’ve tried it.
Imagine this: you’re at a party, and someone hands you a cookie.
You take a bite, expecting the usual sugar rush, but instead—BAM—crunchy, salty potato chips hit you like a plot twist. It’s the kind of surprise that makes people stop mid-chew and ask, “What sorcery is this?” The texture alone is worth the hype, but the flavor? Next-level.
It’s like your childhood lunchbox and a gourmet bakery had a delicious love child. Still skeptical? I was too.
Then I ate six in one sitting.
Ingredients
Gather your troops. This isn’t a drill. You’ll need the usual cookie suspects, plus one gloriously weird addition.
Pro tip: Use thick-cut potato chips for maximum crunch. Wimpy chips need not apply.
- 1 cup unsalted butter, softened (because we’re salty enough already)
- ¾ cup brown sugar (for that molasses magic)
- ¾ cup granulated sugar (balance is key)
- 2 large eggs (the glue holding this madness together)
- 1 tsp vanilla extract (the quiet hero)
- 2 ¼ cups all-purpose flour (don’t pack it like you’re mad at it)
- 1 tsp baking soda (the lift MVP)
- ½ tsp salt (unless you’re using salted chips—then adjust)
- 1 ½ cups semi-sweet chocolate chips (go big or go home)
- 1 ½ cups crushed potato chips (ridged, kettle-cooked, or bust)
Step-by-Step Instructions
- Cream the butter and sugars. Beat them like they owe you money—until fluffy and pale. This is your cookie’s foundation, so no shortcuts.
- Add eggs and vanilla. Mix just until combined.
Overdoing it here leads to tough cookies, and nobody wants that drama.
- Whisk dry ingredients. Flour, baking soda, and salt go in next. Fold gently unless you enjoy flour explosions (RIP my last black shirt).
- Fold in the good stuff. Chocolate chips first, then potato chips. Be gentle; those chips are fragile egoists.
- Scoop and bake. Drop dough onto parchment-lined sheets (no greasing—trust me).
Bake at 375°F for 10–12 minutes until golden but still soft in the middle.
- Cool (if you can wait). Let them sit for 5 minutes before transferring. They’ll firm up, but good luck resisting the smell.
Storage Instructions
These cookies vanish fast, but if by some miracle you have leftovers: store them in an airtight container at room temp for 3 days. For longer survival, freeze the dough balls and bake as needed—because fresh cookies on demand are a power move.
Why You’ll Love This Potato Chip Chocolate Chip Cookies
- Crowd-pleaser: They’re the unicorn of potlucks—unexpected but universally adored.
- Texture heaven: Crunchy, chewy, melty… it’s a symphony in your mouth.
- Conversation starter: Nothing bonds people faster than shared confusion over chips in cookies.
Common Mistakes to Avoid
- Overmixing the dough. Tough cookies aren’t a metaphor here—they’re a reality.
- Using stale chips. This isn’t a leftovers graveyard.
Freshness matters.
- Baking too long. They’ll keep cooking on the tray, so pull them early.
Alternatives and Variations
Vegan? Swap butter for coconut oil and eggs for flax eggs. Gluten-free?
Use a 1:1 GF flour blend. For keto warriors, almond flour and sugar-free chips work (but expect texture changes). Want extra chaos?
Add pretzels or bacon bits. I won’t judge.
FAQs
Can I freeze these cookies?
Absolutely. Freeze baked cookies for up to 2 months or dough balls for 3 months.
Just thaw and bake (or eat frozen—no shame).
What’s the best substitute for potato chips?
Pretzels or cornflakes work in a pinch, but the saltiness won’t be the same. Embrace the chip life.
How long do they stay fresh?
3 days at room temp, but let’s be real—they’ll be gone by tomorrow.
Is this kid-friendly?
Kids lose their minds for these. Just don’t tell them there’s veggies in the chocolate zucchini bread you made last week.
Can I prep the dough ahead?
Yes!
Refrigerate for up to 48 hours or freeze as mentioned. Pro tip: Chilled dough spreads less, so flatten slightly before baking.
Final Thoughts
Potato chip chocolate chip cookies are the rebellious cousin of classic desserts—unapologetically weird and impossible to resist. Whether you’re team sweet or salty, these cookies are your peace treaty.
Make them, share them (or don’t), and prepare for the compliments. Tag me when you do—I live for the chaos. Now go forth and bake dangerously.