Chocolate chip potato chip cookies combine the sweet chocolate chip cookie we all know and love with little bits of salty potato chips in every bite. They're a chewy cookie with the perfect balance of salty and sweet and a fun way to add a little pizzaz to your usual classic.
Chocolate chip potato chip cookies are all the things I love in a cookie. They're loaded with tons of chocolate, something salty, they're chewy but with the crunch of potato chips and super easy to make. I knew they'd be such a fun summer cookie to have for bbq's or pool parties!
For more chocolate chip cookies with a twist try my m&m chocolate chip cookies, my cinnamon chocolate chip cookies or my chocolate chip coconut cookies.
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Why You Will Love This Recipe
- Quick & Easy: These cookies can be made in less than 30 minutes and no mixer needed.
- Sweet & Salty: The ultimate combo if you ask me!
- Lots of Chocolate: This recipe has more than my usual amount of chocolate chips so you're sure to get chocolate in every bite.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted works also.
- Egg: Allow your egg to be at room temperature before starting. If you don't have a lot of time, stick it in a bowl with some warm water for 5 minutes.
- All-purpose Flour: You can sub in a 1:1 gluten free flour if needed. And if you have a scale make sure to weigh your flour. If not, lightly spoon it into a measuring cup to make sure you don't add too much.
- Chocolate Chips: I used semi-sweet chocolate chips in these, but use whatever you like best, or a mix of different kinds.
- Potato Chips: I tested these a few times and we all liked it best with the classic lays potato chips.
Step by Step Instructions
- Step 1: In a medium bowl whisk or beat together the melted butter and both sugars until completely mixed. Add in the egg and vanilla and mix again.
- Step 2: Mix in the baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips followed by broken up potato chips.
- Step 3: Scoop the dough into desired size cookie balls. I like to use a ¼cup scoop for these. Place 5 on your baking sheet and place a chip into the top.
- Step 4: Bake for 12-14 minutes, or until the edges start to turn golden brown. Sprinkle with flaked salt and allow to cool and set.
Expert Baking Tips
- There is no chilling required for this dough, but if you prefer thick cookies then I would suggest it for a few hours.
- I tried these cookies with thicker crinkle potato chips and I didn't like how they turned out, so i'd suggest thin chips such as lays so they stay crispy in the cookie.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Storing & Freezing
Chocolate chip potato chip cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. Just allow them to thaw a bit before eating since the filling will be hard inside. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Chip Potato Chip Cookies
Ingredients
- ½ cup (227 g) salted butter melted and cooled
- ½ cup (220 g) brown sugar
- ½ cup (200 g) granulated sugar
- 1 large (2 large) egg
- 2 teaspoons (1 tablespoon) vanilla
- ½ teaspoon (1 teaspoon) baking soda
- ½ teaspoon (1 teaspoon) salt
- 1⅓ cups (420 g) all-purpose flour
- 1¼ cups (255 g) chocolate chips mix of milk and semi-sweet
- 1 ounce (135 g) thin potato chips I used lays
- flaked salt for topping
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl whisk or beat together the melted butter and both sugars until completely mixed. Add in the egg and vanilla and mix again.
- Mix in the baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips followed by broken up potato chips.
- Scoop the dough into desired size cookie balls. I like to use a ¼cup scoop for these. Place 5 on your baking sheet and place a chip into the top.
- Bake for 12-14 minutes, or until the edges start to turn golden brown. Sprinkle with flaked salt and allow to cool and set.
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