Potato Chip Cookies
These Potato Chip Cookies are all about texture! Each cookie is crisp on the edges, soft and chewy in the middle, and pleasingly crunchy all throughout with crushed potato chips. If you love the combination of sweet and salty, you’re going to love this easy dessert. There’s also no chilling time or electric mixer needed!
Putting potato chips in cookies is definitely not something I ever would’ve done on my own, but during my time living in NYC, I was definitely influenced by all the ways that my favorite bakeries in the city pushed the envelope.
Potato chips might seem silly in some ways, but they really do add a wonderful salty crunch to the mix, and it is the perfect combination that works quite well here.
If potato chips are one of your favorite snacks, this is a fun recipe to try.
This recipe is a variation of my Brown Butter Potato Chip Chocolate Chip Cookies recipe first posted in 2014. While that recipe gives a very thick and mounded cookie, there are slight changes here in the ingredients and preparation that give a very different texture.
I wouldn’t say that one is better than the other (otherwise I would just replace the older version). They are just very different experiences…even though they share the same flavors.
Also know that if you wish, you can completely eliminate the chocolate here, either replacing with more potato chips, or leaving them out altogether for a flatter cookie.
Personally, I find that the bits of chocolate add a lot to the experience, complimenting the salty crunchy aspect with its smooth and melty richness.
Step by Step Overview:
To get the dry ingredients going, whisk to combine all-purpose flour and sea salt in a large bowl:
I only add 1/4 teaspoon of salt here. Because of the salty potato chips, you really don’t need much in the actual dough.
Also, there is intentionally no leavening agent (baking powder or baking soda) in this cookie.
In a separate mixing bowl, combine room temperature brown butter with equal parts granulated white sugar and brown sugar:
Using browned butter gives these cookies an extra heavenly flavor and aroma, though you may also use regular melted butter if you prefer.
See my post on Brown Butter if you don’t know how to make it, but basically you cook butter in a skillet for 3-5 minutes until the milk solids turn golden brown.
Also, light brown sugar and dark brown sugar will both work here, so use either one.
Whisk the butter and sugars together to combine, then add one large egg and a teaspoon of vanilla extract:
Whisk the wet ingredients together for 30-60 seconds, until well combined.
The mixture will look shiny, glossy, and thick, like this:
Add the dry ingredients to the wet:
Whisk the two together until a cookie dough begins to form, but for best results, stop whisking just before the flour disappears.
Add crushed potato chips and chocolate chips to the dough:
What Kind of Potato Chips To Use
I have tested these cookies with several different types of potato chips, and you definitely want to go with the thicker, more robust potato chips. I have had great success with using kettle cooked potato chips.
I do not recommend using the thinner chips, such as Lay’s, because they tend to get lost in the dough and sort of soggy. You will not get the snacky crunch you want with those chips.
Siete and Boulder brands both make a great kettle chip.
How to Crush the Chips
I put them in a ziploc bag and gently crush with a rolling pin or meat mallet.
You could also process a few times in the food processor, just make sure not to overdo it. You want some larger pieces that show on the top of the cookie.
Switch from the whisk to a spatula, and gently fold in the potato chips and semisweet chocolate chips, which should finish the incorporation of the flour.
Semisweet chocolate is my favorite here, but milk chocolate chips, white chocolate chips, or even peanut butter chips all work well.
Use a large cookie scoop (size 20 3T) to portion out 6 scoops of cookie dough onto a parchment paper lined half sheet pan.
Roll each scoop in the palms of your hands to create a ball with more smooth edges, then flatten gently using the bottom of a measuring cup or a glass:
Place the baking sheet on the center rack of the oven, preheated to 350 F, and bake for 12 minutes.
Watch closely to make sure they don’t get overbaked.
I think they’re perfect when they’re turning golden brown on the edges, but still look slightly underbaked in the middle.
Also remember that you want to pull the cookie sheet out of the oven slightly before they look to be at your preferred doneness, because of carryover cooking. They will keep cooking just a little bit more after you remove them from the heat.
Let the potato chip cookies cool on a wire rack, though make sure to enjoy a few warm.
This is one of those cookie recipes where it’s at its peak just a few minutes after coming out of the oven.
Recipe FAQ and Tips
Keep in an airtight container at room temperature for 1 day. If keeping longer than that, it’s best to freeze them.
Yes, either completely baked or as cookie dough balls, for up to 2 months. If freezing the cookie dough, make sure to thaw first before baking or they will spread unevenly.
Yes, use the paddle attachment, and scrape down the sides of the bowl as needed. You may also use a hand mixer with low to medium speed.
Guittard is my absolute favorite chocolate maker, and it should be relatively easy to find (I get mine at Whole Foods and Target). I especially love their semi-sweet chocolate chips.
If you bake these on an ungreased cookie sheet, my guess is they will brown too rapidly on the bottom. If you have a silicone mat instead, that would be a good substitute.
Potato Chip Cookies
- 1.75 cups all purpose flour (8.75 oz by weight)
- 1/4 tsp sea salt
- 1 cup brown butter* (unsalted)
- 3/4 cup packed brown sugar (light or dark brown)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup crushed kettle cooked potato chips 1.3 oz by weight
- 3/4 cup chocolate chips semisweet recommended
- Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.**
- In a medium bowl, whisk to combine the flour and sea salt. Set aside.
- Combine the brown butter, brown sugar, and granulated sugar in a large mixing bowl, and whisk to combine.
- Add the egg and vanilla extract and whisk until combined. It should be glossy, thick, and shiny.
- Add the dry ingredients and mix until the flour has almost disappeared into the cookie dough.
- Pour in the potato chips and chocolate chips, and stir those in gently with a spatula until distributed. All the flour should be incorporated into the dough at this point.
- Portion the cookie dough onto the lined sheet pan using a large cookie scoop (size 20 3T). Then roll each into a smooth ball between the palms of your hands, and flatten with a glass or the bottom of a measuring cup. I like to put a maximum of 6 cookie dough balls on the half sheet pan, but you can probably get away with 8.
- Bake the cookies for 12 minutes, until they are just beginning to turn golden brown on the edges. Ideally they should be a little bit underbaked in the middle.
- Let the cookies cool on a wire rack for a few minutes, then enjoy while warm.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.