Potato Chip Cookies
User Reviews
5
Potato Chip Cookies
Description
Potato Chip Cookies are made from a dough blended with all-purpose flour, baking soda, salt, butter, brown and granulated sugars, eggs, vanilla, crushed salted potato chips, and semi-sweet chocolate chips. The potato chips provide a salty crunch contrasting the sweet and rich cookie base. The dough is chilled for at least an hour or up to two days, which helps prevent spreading during baking. Chilled dough balls are made using a cookie scoop for uniform size and placed on lined baking sheets. Baking one sheet at a time at 350°F for 12 to 14 minutes yields cookies that are golden with a tender interior.
Maintaining pieces of crushed potato chips rather than powder maintains texture throughout the cookie. Adding extra chips on top before baking can increase chip visibility and texture. The cookies’ combination of salty chips and sweet chocolate makes them noteworthy.
Attention to ingredient temperature and proper measuring helps ensure consistent results. Using parchment or silicone mats improves baking evenness and prevents sticking.
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter softened, (227g, unsalted
- 1 cup brown sugar 220g, light; firmly packed
- ½ cup granulated sugar (100g)
- 2 large egg
- 2 teaspoons vanilla extract
- 2 cups potato chips 80g, crushed, salted
- 1¼ cups chocolate chips 225g, semi-sweet
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
- Do not crush potato chips into fine crumbs; keep some texture for crunch.
- Crush chips by pressing in a sealed bag with hands or rolling pin; a food processor works for large batches.
- Reserve some chips to press onto cookie tops for extra texture and appearance.
- Use a cookie scoop for uniform cookies that bake evenly.
- Bring eggs and butter to room temperature before mixing for better consistency.
- Measure flour by fluffing, spooning into the cup, and leveling to avoid dense cookies.
- Chill dough to prevent excessive spreading during baking.
- Use soft, moist light brown sugar to improve cookie texture; break up lumps before mixing.
- Line baking sheets with parchment or silicone mats to avoid sticking and promote even baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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