Potato Chip Cookies
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5.0
75 reviews
Excellent
Potato Chip Cookies
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Made with 10 simple ingredients, these Potato Chip Cookies come together quickly. Sweet and salty, the chips and chocolate chips make for a unique flavor profile.
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Ingredients
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened, (227g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups crushed salted potato chips (80g)
- 1¼ cups semi-sweet chocolate chips (225g)
Instructions
- Line a small baking pan with parchment or wax paper. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars, and beat on medium speed until nice and fluffy, about 5 minutes. Add the eggs and vanilla and beat until well combined, scraping down the bowl if needed.
- With the mixer on low, add the flour. Mix until mostly combined. Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined.
- Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days.
- Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.
- Place the dough balls 2 inches apart on the baking sheet. Press extra crushed chips or chocolate chips to the outside of the dough balls if desired.
- Bake 1 sheet at a time for 12 to 14 minutes or until golden brown on the edges. Let cool on the pan for a few minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
Notes
- When crushing the potato chips, don’t crush them into crumbs. You want there to be texture still.
- To crush the potato chips, I place them into a ziptop bag, press the air out, seal the bag, and press down on them with the palms of my hands or with a rolling pin. If I’m making a large batch, a food processor speeds the process up.
- I like holding onto a few potato chips to press into the tops of the cookies, so there are larger pieces on top.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t skip chilling your cookie dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be browner.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
62mg
(3%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
158IU
(3%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 62mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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