Brown Butter Potato Chip Chocolate Chip Cookies
These Brown Butter Potato Chip Chocolate Chip Cookies are bursting with all sorts of flavors and textures, with nutty brown butter and crunchy potato chips.
I never would’ve thought to put a potato chip in a cookie until I tried a “compost cookie” from a local bakery.
I remember biting into one of these cookies and thinking to myself, WHAT on earth is that?!
Each bite was speckled with this crunchy/chewy texture that I loved and I realized it was all thanks to the potato chips. Much like the oatmeal in The Very Best Oatmeal Chocolate Chip Cookies, they add a heartiness that is really wonderful, and they are just as thick as these glorious Peanut Butter Cookies.
I have made these Brown Butter Potato Chip Chocolate Chip Cookies 11 times in the past 3 weeks, giving them to pretty much whoever I can.
I gave them to a photographer who took my new head shots, I served them as dessert when friends came over, I gave them as a birthday gift to my friend, I brought some down to the doormen who work at our building, I made them for a few handymen fixing the electrical in my apartment.
All of this because…I think everyone should try these cookies!
Just make sure to use good quality, thick-cut potato chips here. Kettle cooked is the best.
I’ve tried making these with thinner potato chips, and the texture doesn’t stand out.
How to Make Brown Butter Potato Chip Chocolate Chip Cookies:
The first thing you want to do is brown two sticks of butter, then pour it into a mixing bowl.
You can see all the caramelized milk solids that have settled on the bottom:
Next add brown sugar and white sugar:
Whisk those together until combined, then add an egg and vanilla extract:
Stir that until it’s combined (it will look shiny, thick, and glossy):
Next add your dry ingredients, which are flour, baking soda, and salt:
And when the flour has *almost* disappeared, like below, you want to stop stirring:
This is the time you want to add crushed potato chips and chocolate chips:
Portion scoops of the cookie dough onto a sheet pan, then sprinkle the tops with sea salt:
Bake until they flatten out and are golden on the edges:
I like that they are a more mounded cookie with a gooey center, but if you want a flatter cookie, you can flatten them before baking.
Enjoy! The recipe and a full video are below.
Monster Cookies are a similar cookie that I also love making, along with Snickerdoodles, Shortbread Cookies, and Molasses Cookies.
Brown Butter Potato Chip Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup crushed kettle cooked potato chips
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees F.
- Place the butter in a small skillet over medium to medium high heat, and first let it melt. Keep cooking the butter, stirring with a spatula, until little brown specks begin to appear on the bottom of the pan. Once those milk solid specks are a deep golden brown, pour the brown butter into a large mixing bowl, and let cool for 2 minutes.
- Add the brown sugar and sugar to the brown butter, and whisk until combined.
- Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.
- Add the flour, baking soda, and sea salt to the bowl, and mix the dry ingredients in until the flour has almost disappeared.
- Pour in the potato chips and chocolate chips, and stir those in gently until distributed.
- Portion the cookie dough onto a sheet pan using a large cookie scoop, with a maximum of 12 per sheet tray.
- Bake the cookies for 13 minutes, until they have flattened a bit and are golden on the edges. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in November 2018. Originally published October 2014.
19 Comments on “Brown Butter Potato Chip Chocolate Chip Cookies”
I just made these cookies. I followed the recipe exactly. When it came time to add the crushed potato chips and chocolate chips, the chocolate chips MELTED because the dough was still too warm! I looked at the recipe again to see if I had misread it, but no, it said to cool the butter TWO MINUTES after you browned it. I had poured the browned butter into the mixing bowl and waited two minutes before proceeding. I know this is a huge mistake in the directions! IF I try this recipe again, I would let the butter cool off completely before continuing the recipe. The cookies look awful, brown and marbled. Not sure if we’ll be able to eat them or have to throw them away.
I CAN’T be the only one who had this problem! Please fix the recipe!
how about bite size? is it possible?
These cookies are terribly dry! I tried adding an extra egg and a few tablespoons of water. But they were still extremely crumbly and difficult to make into a ball to place on the cookie sheet. As was already stated, they are hard the next day even when well-wrapped.
Did you use semi-sweet or milk chocolate chips???????????????????????
I’ve used both. It depends on the mood. Either one works, it just depends on how sweet you like your desserts.
These taste wonderful! And when warm, have a gooey almostsandy texture. So good. But once they cool, or, say, next day, they are too hard to even bite. So eat them up quick.
Couldn’t wait to make these. I will never eat a regular
Chocolate Chip cookie again. These are so easy to make and the flavor is awesome! Sweet, Salty, Chunchy, Chocolatey! OH MY!
Looks phenomenal!! I have never tried to “brown” butter before… are there any recommended tips you suggest for a newbie? Thanks!
Hi Ellie, it’s very easy, it’s just a matter of watching it. Once it starts to brown, you want to be ready to pull the pan off the heat when it reaches a deep brown, and immediately pour it into another bowl to cool, otherwise it would keep cooking in the pan and head from brown to black =) Enjoy!
These look FANtastic, Joanne! It’s so much fun adding potato chips to recipes unexpectedly. Love these cookies with the brown butter! (11 times?!?!?!) 😉
Can’t wait to try this!
I’m going to need to make these ASAP!! Brown butter is my addiction so I am all over these cookies. I love the video too 🙂
Browned butter AND chocolate chips AND potato chips. YUM! That’s the trifecta! And your name is much better than “compost cookies”. That doesn’t bring up good images in my mind!
This looks like a winner!!! Thank you for the great video and showing me how to brown butter – never done that before!!
Thanks Susan, and glad you enjoyed the video!
Oh my, this will be a new one for me, and it looks good!
These look amazing!!! I totally love the salty / sweet thing going on here, definitely one I’d love to try. Brown butter is absolutely gorgeous too. Genius!