Potato chip cookies are the sweet and salty lover’s dream cookie! They’re made with butterscotch chips and salty potato chips loaded into a soft, brown sugary cookie baked and ready to eat in just 20 minutes!
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Chewy Potato Chip Cookies
Let’s talk about potato chips in cookies. You know when someone asks you if you prefer salty or sweet? Then you wonder to yourself how you could ever choose. Well, that’s the thing about this recipe for salty potato chip cookies—it hears you loud and clear!
Whether you use plain, ruffled, baked, or kettle chips, these cookies are sweet, soft, and chewy, studded with butterscotch chips and plenty of crispy pieces of potato chips! I love a good hearty cookie with loads of texture like these kitchen sink cookies and butter pecan cookies, but these cookies are in the top 5 of my favorites list.
The entire batch comes fresh out of the oven in just 20 minutes and is the perfect answer snack cravings. Enjoy a cookie or two with a cold glass of milk as an afternoon treat, or whip these up for your holiday cookie tray.
Potato Chip Cookie Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- All-purpose flour: Use the spoon and level method to ensure you’re not adding too much flour to the cookie dough. Not measuring properly could result in dry, crumbly cookies.
- Baking soda: The leavening agent that give them a soft, chewy texture.
- Unsalted butter: Bring a couple of sticks of butter out to room temperature for about 40 minutes ahead of time. It should be soft, but not melted, just enough so that it creams and blends nicely without leaving clumps of butter.
- Brown sugar: Packed brown sugar adds plenty of caramel flavor and sweetness. Brown sugar contains more moisture, which is great for keeping the cookies moist. I prefer light brown sugar over dark brown sugar for these cookies, but use what you’ve got.
- White sugar: I use both white sugar and brown sugar for the perfect balance of sweetness.
- Large eggs: Take these out of the fridge when you take out the butter. It’s good to start with all ingredients at room temperature for even baking.
- Potato chips: Play around with the texture of chips based on your preference. Thick and ruffled chips will stand out more and add more texture, whereas thinner chips are more subtle.
- Butterscotch chips: These can be swapped with milk chocolate chips, semi-sweet chocolate chips, chocolate chunks, peanut butter chips, white chocolate chips, etc.
Variations You Can Make
1. Add nuts! Chopped walnuts, pecans, or macadamia nuts would be a fun addition.
2. You could also make this potato chip cookie recipe without any butterscotch chips at all.
3. Take these one step further and make brown butter to use in the dough for extra flavor.
4. I don’t add vanilla extract to these cookies, but you certainly can if you want.
How to Make this Potato Chip Cookie Recipe
This recipe will come together in a few steps, and they’re ready in less than 30 minutes. The hardest part is trying to resist the temptation to eat them straight off the tray!
Step 1: In a medium mixing bowl, whisk together the flour and baking soda. In a large mixing bowl, beat the butter and sugars on medium speed until fluffy. Then add the eggs until combined. (Use a hand mixer or bowl of a stand mixer with the paddle attachment).
Step 2: In batches, add the dry ingredients to the wet ingredients, blending in between and scraping down the sides of the bowl as you go.
Step 3: Next, gently stir the crushed potato chips and the butterscotch chips into the cookie dough and when it’s just combined, use a cookie scoop to scoop the dough onto the prepared baking sheets.
If I have leftover chips, either butterscotch, potato, or both, I like to add them to the tops of the dough balls for presentation.
Step 4: Once all the cookie dough balls are on the baking sheet, at least 2 inches apart, bake them in a preheated 350°F oven for 8-10 minutes until golden brown.
Remove the potato chip chocolate chip cookies from the oven and let them cool on the tray for a couple of minutes before moving them over to a wire rack to cool completely.
Pro Tips
- Lining the baking sheet with parchment paper or a silicone baking mat will not only prevent sticking and overspreading; it will also keep the bottoms from browning too quickly.
- For perfectly round cookies, you can shape them with a round cookie cutter just out of the oven while they’re still super soft.
- The easiest way to crush the potato chips is to put them into a Ziploc bag, remove any excess air, and use a rolling pin to crush them.
How to Store Leftovers
Refrigerate: Keep any cookies you have left in an airtight container for up to 4 days on the counter. Keep them covered so they don’t dry out.
Freeze: You can freeze the baked cookies for up to 2 months. Keep them in a freezer bag or freezer-safe container and grab a cookie or two when you feel like it, or thaw the whole batch.
You can also freeze the cookie dough balls. Flash-freeze them on a cookie sheet and then transfer them to a freezer bag, separating the layers with a piece of parchment paper. No need to thaw them; just bake them from frozen, adding an extra minute of baking time.
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Best Potato Chip Cookies Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter softened, 2 sticks
- ¾ cup brown sugar packed
- ¾ cup white granulated sugar
- 2 large eggs room temperature
- 2 cups potato chips crushed
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350° F and line baking sheets with parchment paper or a silicone baking mat.
- In a medium mixing bowl, add the flour and baking soda and whisk together.2 ¼ cups all-purpose flour, 1 teaspoon baking soda
- In a large mixing bowl, add the softened butter and sugars and beat on medium speed until fluffy.1 cup unsalted butter, ¾ cup brown sugar, ¾ cup white granulated sugar
- Add the eggs and until combined.2 large eggs
- Add the flour mixture in batches, blending in between.
- Next, gently stir in the crushed potato chips and the butterscotch chips.2 cups potato chips, 1 cup butterscotch chips
- Using a tablespoon cookie scoop, scoop the dough and place it on the lined cookie sheet at least 2 inches apart.
- Bake for 8-10 minutes until golden brown
- Remove from the oven and allow to cool on the baking sheet for 2 minutes. Then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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