Best Potato Chip Cookies Recipe

Potato chip cookies cooling on a wire rack with a few potato chips scattered between.

Best Potato Chip Cookies Recipe

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 155kcal

Author Sherri Hagymas

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

Swap the butterscotch chips for milk or semi-sweet chocolate chips.

Add in chopped pecans and walnuts.

Add a teaspoon of vanilla extract.

Store in airtight container for up to 3-4 days.

Freeze for up 2 months in a freezer bag. You can also freeze the uncooked dough balls. I like to flash freeze them on a cookie sheet and then place a piece of parchment paper between the layers in a freezer bag.

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