Potato Chip Cookies

These scrumptious Potato Chip Cookies with chocolate chips are the perfect balance of sweet and salty. Bake a batch today and enjoy.

Course Dessert

Cuisine American

Keyword Amish potato chip cookies, chocolate chip potato chip cookies, sweet and salty cookie

Prep Time 15

Cook Time 12

Servings cookies

Calories 217kcal

Author Beth Pierce

2 ¼ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter
1 cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups crinkle cut crushed potato chips reserve a 1/2 cup for the tops of the cookies
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt.
Using a stand or hand mixer on medium, cream the butter and both sugars until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated. Add the flour mixture in three intervals scraping the bowl and beaters when necessary. Remove the bowl from the mixer and stir in the potato chips and chocolate chips.
Using a 1 1/2 tablespoon cookie scoop drop the cookies onto the prepared baking sheet. Gently press a few potato chip pieces into the tops of the cookies. Bake for 11-12 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to cookie cooling wire racks.

For optimal flavor and texture, use good-quality butter. I use Land O Lakes or Kerrygold. I find they are well worth the extra cost.
Soften the butter and warm the eggs to room temperature.
I love using Ghirardelli bittersweet chocolate chips in these cookies, but other chocolate chips can also be substituted.
Use crisp wavy ruffled potato chips or kettle chips to maintain crispiness.
Hold on to a few potato chips to press into the tops of the cookies.
If you love nuts, add 1/2 cup of chopped walnuts or pecans.
Cover the baking sheet with parchment paper or a silicone mat. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
Always preheat the oven and load your cookies on the middle rack in the center of the oven.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
Store on the counter in an airtight container for 3-4 days.