Potato Chip Cookies
User Reviews
4.7
Potato Chip Cookies
Description
Potato Chip Cookies start with a base of creamed unsalted butter, brown sugar, and granulated sugar, which gives the cookies a balanced sweetness and rich texture. Eggs and vanilla extract bind the ingredients while adding flavor. The dry ingredients including all-purpose flour, baking soda, and salt create a tender crumb. What sets this recipe apart is the addition of coarsely crushed potato chips and chocolate chips, providing bursts of salty crunch and chocolate richness. After forming cookie dough balls and chilling them, the cookies bake into golden discs with crisp edges and soft interiors. Pressing extra chocolate chips on top before baking enhances the chocolate presence and visual appeal. These cookies can be stored in an airtight container at room temperature, and their unique combination makes them a memorable treat for those seeking an unusual cookie experience.
Ingredients
- 1 cup butter 8 ounces room temperature, unsalted
- 1 cup brown sugar 200 grams
- 1 cup granulated sugar 200 grams
- 2 large egg
- 1 teaspoon vanilla extract 5 grams
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
- 2 cups potato chips 113 grams (4 ounces, coarsely crushed
- 2 cups chocolate chips 340 grams
Instructions
- Using a large bowl and a hand mixer or the bowl of a stand mixer (with the paddle attachment), cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1 cup granulated sugar
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined. 2 large eggs, 1 teaspoon vanilla extract
- Add in the flour, salt and baking soda. Mix until combined. Lastly, mix in the potato chips and chocolate chips. 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups coarsely crushed potato chips, 2 cups chocolate chips
- Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 1 hour.
- Preheat the oven to 350ºF. Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra chocolate chips on the top of the dough balls which will make them look pretty after baking.
- Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
- If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
- Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
Notes
- For best texture, use room temperature unsalted butter, not melted.
- Chill the dough for at least one hour to help the cookies maintain their shape while baking.
- Store cooled cookies in an airtight container at room temperature to preserve freshness.
- The calorie estimate is approximate; variations depend on ingredient brands and portion sizes.
- Pressing extra chocolate chips on top before baking enhances chocolate flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 34g | |
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
