Potato Chip Cookies Recipe

If you’re on the hunt for a cookie that’s both crunchy and chewy with a surprising salty twist, let me introduce you to my favorite **Potato Chip Cookies Recipe**. This one’s a fan-freaking-tastic treat that combines buttery sweetness with the addictive crunch of salted potato chips — trust me, once you try these, standard cookies will feel a little one-dimensional. I absolutely love how these cookies come together with simple ingredients but deliver a complex flavor and texture that everyone goes crazy for. Let’s dive in!

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Ingredients You’ll Need

Before you get rolling, let’s talk about your ingredients. The magic here comes from the salted ruffled potato chips—they’re essential for that crunch and salty lift. Also, I recommend using real unsalted butter for the best buttery flavor and control over salt.

• Unsalted butter: Softened to room temperature for easy creaming with sugars and a rich, creamy texture.
• Ruffled salted potato chips: Those ruffles hold onto just the right amount of salt and provide a crunchy texture—regular or flat chips won’t give quite the same effect.
• Light brown sugar: Adds moisture and a subtle molasses flavor that complements the salty chips.
• Granulated sugar: Helps with structure and a slight crisp edge.
• Large egg: Binds ingredients and adds richness.
• Vanilla extract: Essential for depth and warm aroma.
• Kosher salt: Just a touch to balance the sweetness (don’t overdo it since chips already have salt).
• All-purpose flour: Choose a good quality flour for tender cookies.

Variations

I love that this Potato Chip Cookies Recipe is super flexible, so have fun tweaking it! I’ve tried adding chocolate chips or swapping out vanilla extract for almond, and both are seriously delicious twists.

• Chocolate Chip Twist: Adding a half cup of mini chocolate chips really elevates the cookie, creating a salty-sweet-chocolate combo that my family adores.
• Spicy Kick: For something unexpected, sprinkle in a pinch of cayenne or smoked paprika to the dough for a subtle heat that contrasts beautifully with the salty chips.
• Gluten-Free Option: Substitute all-purpose flour with a trusted gluten-free blend and bake a bit longer—just watch the edges so they don’t over-brown.
• Double Chip: Mix in crushed pretzels along with potato chips for extra texture and a fun flavor punch.

How to Make Potato Chip Cookies Recipe

Step 1: Soften Butter and Prep Potato Chips

Start by letting your two sticks of unsalted butter sit out at room temperature—this makes creaming it with sugars so much easier and results in smoother dough. While you wait, grab your ruffled salted potato chips and place about 3 1/2 ounces in a large zip-top bag. Press out the air and gently crush them with a rolling pin or the bottom of a small pan. The chips should break into pieces about half an inch big—too fine and they’ll disappear in the dough; too large and it’ll be hard to scoop the cookies evenly.

Step 2: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 375ºF, and position two racks to divide the oven into thirds—this helps cookies bake evenly if you’re doing multiple sheets at once. Line two baking sheets with parchment paper or silicone mats; parchment tends to brown the cookie bottoms more, which I personally prefer for that crunchy edge.

Step 3: Cream Butter and Sugars

Using your stand mixer fitted with a paddle attachment (or a hand mixer), beat the softened butter with ½ cup packed light brown sugar and ½ cup granulated sugar on medium speed until the mixture lightens in color and looks fluffy—this takes about 3 to 4 minutes. This step is key to incorporating air, so don’t rush it.

Step 4: Add Wet Ingredients and Salt

Beat in one large egg, 1 ½ teaspoons vanilla extract, and ½ teaspoon kosher salt. Continue mixing on medium speed for 30 seconds to a minute until everything is fully combined. Remember to scrape down the sides once or twice to make sure nothing is left behind.

Step 5: Incorporate Flour and Potato Chips

Add 2 cups of all-purpose flour and stir it in on the lowest speed just until you see it almost combined—about 30 seconds. Then gently fold in those crushed potato chips by hand with a spatula, mixing just until no streaks of flour remain. Your dough will be thick and sticky, which is totally normal.

Step 6: Drop and Bake

Using a spoon, drop level tablespoons of dough onto your lined baking sheets, spacing each cookie at least 2 inches apart to give them room to spread. You don’t need to roll these into balls—loosely dropped dough works perfectly. Bake for 8 minutes, then rotate your baking sheets front to back and switch racks. Bake for another 4 to 5 minutes more until the edges and bottoms turn a beautiful light golden brown.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cool-down time lets them set without losing that soft center. If you have leftover dough, reuse your parchment or mats for the next batch to make life easier.

How to Serve Potato Chip Cookies Recipe

Garnishes

I like to keep these cookies simple, but if I’m feeling fancy, a light sprinkle of flaky sea salt on top before baking makes them look extra special and amps up the salty-sweet appeal. For a little crunch on top, you could also gently press a few whole chips onto each cookie before baking.

Side Dishes

These Potato Chip Cookies go wonderfully with a cold glass of milk (classic for a reason!) or a cup of bold black coffee. I’ve even paired them with a smooth scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For gatherings, I like to arrange these cookies on a rustic wooden board garnished with fresh mint leaves and small bowls of caramel sauce or chocolate ganache for dipping—it’s a fun way to impress guests and make your snack table pop.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature and honestly, they stay fresh and soft for up to 4 days. If your kitchen’s warm, pop an oxygen absorber sachet in the container to help maintain that perfect texture.

Freezing

You can freeze these cookies either as baked or as raw dough. When freezing the dough, I scoop out the cookies on the tray and freeze them uncovered for about an hour, then transfer to a sealed bag—this way you can pop them in the oven directly from frozen and bake a few at a time.

Reheating

If you want to reheat cookies, I recommend warming them in a 300°F oven for about 5 minutes on a baking sheet — this refreshes the texture and melts some of the butter inside for that freshly-baked feel.

FAQs

Final Thoughts

This Potato Chip Cookies Recipe has become my little secret weapon when I want to wow friends or just nibble on something uniquely satisfying at home. The mix of salty chips and sweet dough hits that perfect spot that keeps me coming back for more. I hope you’ll give it a try soon—you might just find it becoming a staple in your cookie rotation (like it did for me!). Happy baking, and don’t forget to share with those you love!

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