These soft and chewy Potato Chip Cookies are loaded with crunchy chips and plenty of chocolate for the perfect balance of salty and sweet. My recipe is quick and easy to make with NO chilling required! Recipe includes a how-to video.
A Sweet and Salty Sensation
A mashup of ultimate snacking proportions, these potato chip cookies are a sweet and salty dream come true. Sweet, soft and chewy chocolate chip cookies punctuated by crisp, salty pops of kettle chips–honestly, what more could you want? These are unique and irresistibly addictive, and I just know you’re going to love them.
This recipe is really so easy. There’s no waiting for butter to soften, no need for a mixer, and no chilling. Using melted butter instead of softened keeps things quick and simple, and it adds a flavor and texture similar to my banana cookies. The hardest part is resisting eating all the dough before you bake it!
What’s so great about my recipe?
- NO chilling!
- Designed to be soft and chewy–not cakey.
- Mini chocolate chips=more chocolate flavor per bite.
- Finish with a sprinkle of sea salt for an extra special touch!
What You Need
Just a few basic ingredients come together to make these cookies. Here are a few of the stars in this recipe:
- Melted butter. While we are going for a salty/sweet flavor combination here, it’s very important than you use unsalted butter in this recipe. Not only are we adding salty chips, but we’re also adding a sprinkle of sea salt at the end. If you use salted butter, your cookies will most definitely be too salty.
- Dark brown sugar. Dark brown sugar adds a richness and slight caramel flavor to the dough. If you don’t have any on hand, check out my post on how to make brown sugar (it’s easy!).
- Cornstarch. This makes our cookies nice and soft while also preventing them from spreading too much on the baking sheet.
- Potato chips. I recommend using thicker, sturdy chips, like kettle chips. Make sure yours are plain, salted chips (although maple bacon kettle chips might be an interesting combination🤔).
- Mini chocolate chips. Really any kind will work. I like to use semi-sweet chocolate chips!
SAM’S TIP: I recommend breaking up the potato chips with your hands, that way you can control how small the pieces get. We want chunks of chips, not pulverized crumbs.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Potato Chip Cookies
- Combine the cooled melted butter and sugars until combined.
- Add the eggs and vanilla extract and stir well.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Stir in the crushed potato chips and chocolate chips until combined.
- Scoop the dough into balls, roll between your palms, and place 2″ apart on a parchment lined baking sheet.
- Bake for 10-12 minutes, then remove the cookies from the oven and sprinkle with sea salt.
SAM’S TIP: Since the potato chips tend to make this dough want to fall apart, I recommend briefly rolling your cookie scoops between your palms before baking for more uniform cookies.
Frequently Asked Questions
Melted butter keeps these potato chip cookies nice and chewy. It also ensures that every bit of dough is coated in butter, providing a better flavor as well. I love using melted butter in many of my cookie recipes, like my giant chocolate chip cookies!
Thicker, crunchier chips, like kettle chips work best; regular potato chips can get lost in the batter. Either smooth or ripple chips will work fine here.
Yes! These cookies should freeze just fine. You can store them in an airtight container for several months.
These cookies would make amazing ice cream sandwiches with some vanilla or chocolate ice cream–yum!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Potato Chip Cookies
- 1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
- 1 cup (200 g) dark brown sugar firmly packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 2 cups (92 g) roughly broken potato chips measure after crushing (use classic/plain/salted potato chips, I like to use kettle cooked)
- 1 cup (175 g) mini chocolate chips
- Sea salt for sprinkling after baking
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine melted (cooled!) butter and sugars and stir until well-combined.1 cup (226 g) unsalted butter, 1 cup (200 g) dark brown sugar, ¾ cup (150 g) granulated sugar
- Add eggs and vanilla extract and stir well.2 large eggs, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.3 cups (375 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon table salt
- Gradually add dry ingredients to wet until completely combined.
- Add broken potato chips and mini chocolate chips and use a spatula or spoon to stir until completely combined and chips are well-distributed through the dough (dough will be stiff, the chips will be broken up more as you work them into the dough)..2 cups (92 g) roughly broken potato chips, 1 cup (175 g) mini chocolate chips
- Scoop dough by approximately 2-Tablespoon-sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform looking cookies, briefly roll the dough between your palms to form a smooth ball before placing on baking sheet).
- Transfer to the center rack of 350F (175C) oven and bake for 10-12 minutes. Edges may just be beginning to turn a light golden brown, but cookies will likely still appear slightly underdone in the centers.
- Immediately sprinkle with sea salt after removing from oven. Allow cookies to cool completely on the baking sheet (where the centers will finish baking as the cookies cool) before removing and enjoying.Sea salt
StoringStore in an airtight container at room temperature for up to 4-5 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.