Description
Delight in the perfect blend of sweet and salty with these Potato Chip Cookies. Crispy crinkle-cut potato chips and semisweet chocolate chips combine in a buttery cookie dough to create a uniquely delicious treat that’s both crunchy and chewy, ideal for snack time or dessert.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 ½ cups crinkle cut crushed potato chips (reserve ½ cup for topping)
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking soda, and salt until well combined to distribute the leavening evenly.
- Cream Butter and Sugars: Using a stand or hand mixer on medium speed, cream the unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Lower mixer speed to low and add the vanilla extract, then incorporate the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients in three portions, scraping the bowl and beaters as needed to fully integrate all ingredients.
- Fold in Chips: Remove the bowl from the mixer and gently fold in the crushed potato chips and semisweet chocolate chips by hand to maintain texture.
- Form Cookies: Use a 1 ½ tablespoon cookie scoop to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Press a few reserved potato chip pieces gently onto the top of each cookie for added crunch.
- Bake: Bake in the preheated oven for 11-12 minutes or until the edges are lightly browned but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- These potato chip cookies offer a delicious balance of sweet and savory flavors that make for a perfect snack or dessert.
- Using crinkle cut potato chips adds extra crunch and texture.
- Be careful not to overbeat once the flour is added to keep cookies tender.
- Cooling cookies on the baking sheet before transferring helps them set without breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 217 kcal
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 28 mg
