Potato Chip Cookies - Good Taste of Home

If you’re on the hunt for a unique cookie with both crisp and chewy bites, potato chip cookies offer a pleasant surprise. This recipe combines pantry staples to create a cookie that’s at home on any dessert table. With salty crumbles tucked into a buttery, chocolate-studded dough, every bite blends comfort and novelty. Let’s dig into everything you need to know, from choosing the right potato chips to storing your freshly baked cookies.

Why Potato Chip Cookies Work

Sweet and salty snacks have a universal appeal, but potato chip cookies dial up the charm with both texture and flavor contrast. Within one bite, your teeth sink into chewy dough, hit a crunchy edge, and catch a little sparkle of salt. Here’s what makes these cookies so irresistible:

Balanced Flavor: The chips amplify the cookie’s sweetness without overpowering it, adding a subtle savory note.
Memorable Texture: Chips deliver a shattering crunch, while a soft center keeps things classic.
One-of-a-Kind Appeal: These treats always get people asking, “Wait, did you say potato chips?” Serve them anywhere—a bake sale, a kid’s party, or your next cookie swap.

Ingredients: What Each Item Brings to the Table

The cookie dough itself is familiar, but the secret is in the details. Each ingredient plays a role in shaping the flavor, structure, and mouthfeel.

Ingredient	Why It Matters	Tips for Best Results
Salted Potato Chips	Brings salt and crunch; contrasts sweetness	Use classic, not flavored, chips
Unsalted Butter	Creams with sugar for a tender, aerated dough	Room temperature is key
Granulated Sugar & Light Brown Sugar	Develops sweetness and caramel notes; supports chewy texture	Mix both for depth
Large Eggs + Extra Yolk	Moisture and structure; extra yolk boosts chewiness	Room temp eggs blend more evenly
Pure Vanilla Extract	Adds warmth and rich aroma	Real vanilla beats artificial
All-Purpose Flour	Structural base, absorbs moisture	Don’t pack it when measuring
Cornstarch	Keeps cookies soft and chewy	Don’t skip – it makes a difference
Baking Soda	Helps cookies rise for just the right thickness	Check it’s fresh
Salt	Rounds out flavors	Adjust if chips are especially salty
Mini Semisweet Chocolate Chips	Lacy pockets of chocolate, less overwhelming than full-size chips	Mini chips distribute better

Shopping and Preparation Insights

Stick with simple, salted potato chips. Kettle-cooked chips work if you crave extra crunch, but avoid flavors like barbecue or sour cream and onion. Lay’s and Ruffles are tried and true. Chocolate chips should be high quality; Ghirardelli or Guittard mini chips melt beautifully.

Let your butter come to room temperature before creaming, so it whips up light and fluffy. Cold eggs won’t blend as smoothly, so drop them in a bowl of warm water for a minute or two if you forget to leave them out.

Step-by-Step: How to Make Potato Chip Cookies

1. Cream the Butter and Sugars

Start with a stand mixer or hand mixer. Beat the unsalted butter with the sugars for about two to three minutes. The mixture turns pale and increases in volume. This step builds a tender cookie crumb.

2. Add the Eggs and Vanilla

Add eggs one at a time, mixing until just blended. Drop in the extra yolk. Scrape down the bowl before adding vanilla. This keeps the dough emulsified and prevents streaks.

3. Mix Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add this mix to the creamed butter in two stages, blending on low. Avoid overmixing; a little flour left unmixed is better than a tough cookie.

4. Fold in Potato Chips and Chocolate

Crumble potato chips gently in your hands. Don’t crush them to powder—pieces roughly the size of cornflakes work best. Fold these, along with the mini chocolate chips, into the dough by hand. The more you stir, the more the chips break down.

5. Chill the Dough

Cover the bowl and refrigerate for at least an hour. This step firms the dough, controls spread, and melds flavors. You can chill it overnight if you want to bake the next day.

6. Shape and Bake

Scoop heaping tablespoons (or use a #40 cookie scoop) onto parchment-lined baking sheets, spacing them about two inches apart. Bake in a preheated 350°F oven for 10 to 12 minutes. When edges look golden and centers seem just set, pull the cookies out—carryover heat will finish the job.

7. Cool and Enjoy

Let cookies rest on the baking sheet for 10 minutes before moving to a wire rack. They firm up as they cool.

Potato Chip Cookie Recipe

Ingredients

2 cups all-purpose flour (240g)
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature (2 sticks)
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs, room temperature
1 egg yolk
2 teaspoons pure vanilla extract
2 cups salted potato chips, crushed (about 60g, measured after crushing)
1 cup mini semisweet chocolate chips

Instructions

In a medium bowl, whisk flour, cornstarch, baking soda, and salt.
In a large mixing bowl, cream butter and both sugars until light and airy.
Add eggs and yolk, one at a time, beating just to combine. Stir in vanilla extract.
On low speed, gradually add dry ingredients to the butter mixture. Stop mixing once a few dry streaks remain.
Fold in the crushed potato chips and chocolate chips with a spatula.
Cover dough and refrigerate for at least 1 hour, or up to 24 hours.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop 2-tablespoon portions of dough and roll into balls. Place on prepared sheets, two inches apart.
Bake for 10–12 minutes, until edges are golden and centers look barely set.
Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips for the Best Results

Chill the Dough: Even a short chill time gives you thicker, chewier cookies. Overnight chilling deepens the flavor further.
Keep Chip Chunks: Crushing too finely leads to lost crunch. Break chips up with your hands or a rolling pin—don’t use a food processor.
Weigh Ingredients: Using a kitchen scale avoids dry dough. Too much flour makes cookies cakey.
Experiment with Mix-Ins: Swap in toffee bits, white chocolate, or chopped pecans. Stick to about 1 ½ cups total extras, or the dough won’t hold together.
Uniform Scoops: Cookie scoops not only speed up portioning, but help every cookie bake evenly—no underdone centers or burnt edges.
Make Ahead: Freeze unbaked dough balls on a tray until firm, then store in an airtight bag. Bake from frozen, adding 1–2 minutes to bake time.

Storing and Freezing Potato Chip Cookies

Cookies, once fully cooled, keep well in an airtight container at room temperature for up to five days. If you want to prolong their shelf life, the refrigerator works too, stretching freshness another two days. Layer parchment paper between stacked cookies to prevent sticking or sticky chocolate.

To freeze, lay cookies in a single layer on a baking sheet and freeze until solid. Once firm, pop them into a freezer-safe container or sealable bag, using parchment to separate layers. Thaw at room temperature—no reheating necessary—to preserve their crispy bits.

The Joy of Potato Chip Cookies

Potato chip cookies don’t just taste fantastic; they spark conversation and curiosity. That salty-sweet combination makes them a crowd favorite for holidays, swap parties, or ordinary Tuesdays. Tweak the mix-ins, double the batch, or stash a few in your lunchbox—you might find they disappear quicker than you expect.

From classic chocolate chip lovers to those who crave quirky recipes, anyone can appreciate the playful crunch and soulful flavor of these cookies. Give them a try, and enjoy the taste of comfort and fun in each bite.