Potato Chip Cookies

Sweet and salty collide in this delicious and unexpected combination for a cookie. These potato chip cookies start with a classic chocolate chip cookie base with the addition of crushed potato chip cookies. You will surprisingly fall in love with this fun twist on a cookie!

Is there anything better than a batch of homemade cookies? I love that cookies can have all kinds of unique flavors. There are so many ingredients to use in cookie recipes. Fire up the oven, because you’ll definitely want to make these wildly popular pumpkin snickerdoodles, these almond cookies, or my classic butter pecan cookies. You’ll love them all!

What Do Potato Chip Cookies Taste Like?

Potato chip cookies are a fun twist on my favorite chocolate chip cookies. They’ve got that classic chocolate chip cookie taste but with a salty surprise! My classic chocolate chip cookies are already perfectly sweet and soft in my opinion. Enhancing this recipe makes them even better, and you will love the addition of potato chips in these cookies. It gives them a unique salty texture!

Not only do they taste amazing, but they are fun to make and eat. So, if you’re into trying something a bit different but still want that classic cookie vibe, these potato chip cookies are the way to go! They’re perfect for any occasion or just when you need a tasty treat. Plus, they’re super easy to make so it’s a win-win! Salty, chocolatey goodness in a snap. If you are looking for more salty and chocolatey desserts you should try this graham cracker toffee or this delicious caramel salted fudge!

Ingredients Needed

Get ready to try these fantastic potato chocolate chip cookies! They’re a delicious twist on classic chocolate chip cookies, and the best part is, you probably have most of the ingredients you need right in your kitchen. They’re packed with crushed-up salty potato chips and melty chocolate chips. It’s a perfect mix of salty and sweet. Follow the recipe card below for exact measurements.

Unsalted Butter: I use softened unsalted butter for these cookies.
Brown Sugar: Adding brown sugar results in a denser and moister cookie.
Granulated Sugar: Sweetens the dough and gives the cookies their classic sweetness.
Eggs: Binds the ingredients together and adds moisture for a chewy texture. Room-temperature eggs are best.
Vanilla Extract: Adds a delightful vanilla aroma and enhances the overall flavor of the pistachio cookies.
All-Purpose Flour: The main dry ingredient that gives structure to the cookies.
Cornstarch: Makes the cookies tender and contributes to their softness.
Baking Powder and Baking Soda: The leavening agents that help the cookies rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Milk Chocolate Chips: Brings a delightful touch of chocolatey goodness to the cookies. I used milk chocolate chips, but semi-sweet chocolate chips work too if you prefer.
Potato Chips: The reason these cookies are unique and delicious! Adds a salty texture to the sweet cookies.

These potato chip cookies are so easy to make. And they’re ready in less than 30 minutes, which is a plus! Because they come together in a snap, it’s the perfect last-minute dessert for parties and get-togethers. My kids love to open the bag of chips and crush them for the cookie dough. They think it’s so funny that I put chips in these cookies, but they sure enjoy eating them too!

Preheat Oven and Prepare the Pans: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Cream the Butter and Sugars: In a large bowl or stand mixer, beat the butter and both sugars together until they are light and fluffy, about 3-4 minutes.
Mix in the Eggs and Vanilla: Add the eggs and vanilla and mix until combined.
Add the Dry Ingredients: Add the flour, baking soda, baking powder, and salt and mix until combined.
Stir in the Chocolate Chips and Crushed Potato Chips: Carefully stir in the chocolate chips and crushed potato chips until combined.
Place Cookie Dough Balls on the Pan: Use a medium cookie scoop (about 3 tablespoons) to scoop the dough onto the prepared pans, leaving 2 inches between the cookies.
Bake: Bake for 7-8 minutes, until the edges are just starting to brown. They will look undercooked, but they will continue to bake as they cool down.
Slightly Cool on the Sheet Pan Before Removing: Leave the cookies on the pan for 3-4 minutes before transferring them to a wire rack.

First process photo of dry ingredients added to the stand mixer. Second photo of potato chip cookie dough in the stand mixer with chocolate chips and potato chips being added.

Tips For the Best Potato Chip Cookies

Check out these simple tips to make your brown butter salted caramel snickerdoodles taste even better. I’ve also included some fun variations for you to try!

Chip Tips: I used very lightly crushed Lay’s potato chips, but you can try a thicker chip if you want more of a crunch. Be careful not to go too thick, like kettle chips, because they tend to get soggy as the cookies bake. Ruffles or Lay’s Wavy chips would be great!
Tips For Chewy Cookies: If you want to make your cookies chewier, you can bake cookie the dough at a higher temperature for less amount of time. You can also add 1 Tablespoon of Molasses or Honey. Adding more brown sugar and less white sugar, a 1-1 ratio will also do the trick!
Slightly Underbake: Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack. This achieves the perfect texture.
Sprinkle With Flakey Salt: For added saltiness, add a sprinkle of coarse sea salt right as the cookies come out of the oven.

Overhead view of potato chip cookies baked on a sheet pan lined with parchment paper.

Storing Leftover Cookies

Here are my tips for storing leftover potato chip cookies…if you have any! They will stay good for about a week! For that just-out-of-the-oven effect, pop them in the microwave until warmed through before you enjoy them again.

At Room Temperature: These cookies are best stored in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container will help them stay soft and chewy for up to 7 days.
In the Freezer: The cookies can be frozen before or after they are baked. The frozen dough should be scooped and fully frozen before being transferred into a container. Store frozen dough in a sealable container in the freezer.
Baking Frozen Dough: Bake the dough from frozen at 330 degrees Fahrenheit for 9-11 minutes. Or let the dough thaw before baking according to the recipe.