Sweet, salty, and buttery, potato chip cookies are a fun twist on classic treats. Crunchy, delicious, and perfect for sharing at any party!
Potato chip cookies might sound unusual, but trust me-they're a game-changer! These cookies combine the classic sweet and chewy cookies with the salty, crunchy kick of potato chips. Who can resist?
Not only are they perfect for leftover chips from game days or summer BBQs, but they're perfect for parties, snacking, or when you just want something a little different.
Why You'll Love Them:
- Sweet and Salty: The perfect balance of flavors makes these cookies really fun (and irresistible!).
- Unique and Fun: They're a great conversation starter and a hit at parties.
- Easy to Make: With simple ingredients and no fancy techniques, anyone can whip these up.
Ingredients
- Potato Chips: You can use your favorite neutral-flavored potato chip such as sea salt. I personally prefer Lays or Ruffles as they have. specific chip flavor that signs through, and some of the thicker kettle chips, have a nice texture but sometimes can have an oily flavor come through.
- All-purpose flour: make sure the flour is weighed or measured using the spoon and level method so you don't get too much in the recipe.
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
How to Make
Step 1: Making Cookie Dough
Sift Flour: In a medium bowl, sift or whisk together the flour, salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugar: Using a standing mixer with a paddle attachment or a hand-held mixer with a larger bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add Egg and Vanilla: Add the egg, vanilla, and almond extract and mix until incorporated.
Add Flour: Add the flour mixture and mix on low speed until just combined. Do not over mix the dough or it can get tough. You want mix only until just combined.
Add Chips: Using a spatula, gently fold in crushed chips.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for this.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough before scooping.
Step 3: Bake
Line a baking sheet with parchment paper or a silicone baking mat. Place balls of cookie dough on the baking sheet at least two inches apart.
Bake in a 350 ℉ preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack to finish cooling. They will be soft at first, but firm up as they cool. Once cool, enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- This recipe makes 16-18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Storing and Making Ahead
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for more unique cookie recipes? Check These Out!
Potato Chip Cookies
INGREDIENTS
- 2 cups all-purpose flour (250) weighed spooned and leveled
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp Kosher salt or 1/2 tsp table salt
- 11 tbsp unsalted butter room temperature
- 2/3 cup packed light brown sugar (142 grams)
- 1/2 cup plus 1 tbsp granulated sugar (113 grams)
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup crushed plain potato chips
Instructions
- Add the egg and extracts and mix until incorporated.
- Add in the flour mixture and mix until just combined. Do not over mix the dough.
- Gently fold in the slightly crushed chips using a spatula.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping. While the dough is chilling, preheat oven to 350 ℉.
- Line another baking sheet with parchment paper or a silicone baking mat.
- Place balls of cookie dough on the baking sheet at least two inches apart.
- Bake one cookie sheet a time the preheated oven for 8-12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
- Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- This recipe makes 16-18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Kathy says
Recipe doesn’t say how much butter.