Potato Chip Cookies
Are you a fan of chocolate chip cookies? Get ready to discover your new obsession. These potato chip cookies take everything we adore about classic chocolate chip cookies and crank up the volume in the most delightful way. They offer a perfect balance of sweetness and saltiness, with a crunchy exterior and a chewy center that will leave you craving more.The secret to these cookies lies in the addition of crushed potato chips. When folded into the dough, they contribute to the cookies' pleasingly chewy texture. Pressed onto the outside of the cookies, they create a crispy and crunchy exterior with delightful bursts of salt. Combined with a dough infused with brown sugar, vanilla, and, of course, chocolate chips, these cookies become an absolutely irresistible treat.Curious to learn more about these cookies? Keep reading! And if you're in search of other easy desserts, be sure to check out our magic cookie bars.Which type of chips work best for these cookies?While thinner chips may be our go-to choice for casual snacking, we recommend opting for a sturdier variety, such as kettle chips, for this recipe. These chips hold their shape when folded into the batter, resulting in the desired chewy center. Additionally, the chips on the outside will retain their crispness for a longer period of time.How long do these cookies stay fresh?Once baked, these cookies will remain fresh for up to 3 days when stored in an airtight container at room temperature. Alternatively, you can freeze the cookie dough by portioning it into balls and freezing them individually on a baking sheet until firm. Afterwards, transfer the frozen dough balls to an airtight container or plastic bag, where they can be stored for up to 1 month. We do not recommend freezing the baked cookies, as the potato chips on the outside may become soggy upon thawing, resulting in the loss of their crisp exterior.
Ingredients
- 1 1/2 c. (180 g.) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2/3 c. (133 g.) light brown sugar
- 1/2 c. (1 stick) unsalted butter, room temperature
- 1/3 c. (65 g.) granulated sugar
- 1 large egg
- 2 tsp. pure vanilla extract
- 1 c. semisweet chocolate chips
- 2 3/4 c. (145 g.) crushed kettle-style potato chips, divided
Instructions
- In a medium bowl, whisk flour, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, and granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes.
- Beat in egg and vanilla until combined, then reduce speed to low and beat in dry ingredients until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.
- Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.
- Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.
- Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely.
- Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.
Tried this recipe?Let us know how it was!