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You have to try these sweet and salty potato chip cookies—they’re a game-changer! Combining two favorite snacks, these cookies are the perfect mix of sweet and salty, with crunchy potato chips and semi-sweet chocolate chips that make them utterly irresistible. The texture is amazing, with crisp edges and a chewy center, and I promise there won’t be any leftovers! Trust me, this fun twist on a classic cookie (just like grandma’s) will quickly become a favorite in your house!
If you love salty and sweet flavors together, these potato chip cookies are going to become your new favorite cookies. They’re simple to make and so tasty.
Do you have a sweet tooth? You might also like chocolate marshmallow cookies, some vanilla cookies or how about mini Take 5 bites?
Why You’ll Love It
Such a great flavor: These cookies are deliciously different with their salty and sweet flavor. If you’re curious, you have to try them!
Simple to whip up: This is an easy recipe, consisting of little more than combining the ingredients and baking the cookies.
A crowd-pleasing cookie: If you’re expecting company, these cookies need to be in the oven. Everyone is going to ask you for the recipe!
Potato Chip Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sugar: Use both light brown sugar and granulated sugar for sweetness and flavor.
Potato chips: Plain crunchy chips are good but you can get experimental if you want!
Vanilla extract: Use 100% pure vanilla extract.
Semisweet chocolate chips: For a rich chocolate flavor.
Chocolate chunks: For even more chocolate flavor!
Eggs: To bind the cookie dough.
Room temperature butter: Let it sit out to soften for half an hour to take the chill off.
How to Make Potato Chip Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cookie dough: Whisk the flour, baking soda and salt in a medium bowl and beat the butter and sugar in another. Add the vanilla and eggs to the butter mixture and then beat in half the flour mixture. Add the chocolate chunks and chocolate chips and then the remaining flour mixture and the crushed chips.
Make cookie dough balls: Scoop the cookie dough into balls with a cookie scoop and arrange on a parchment lined baking sheet.
Bake the cookies: Bake until the edges of the cookies are golden brown, cool for a few minutes on the baking sheet, and let the cookies cool completely on a cooling rack.
Substitutions and Variations
Chocolate chips: Swap for white chocolate chips or milk chocolate chips.
Potato chips: I used Ruffles because they’re more solid than Lays and have a better texture in the cookies. You can try different brands or flavors though!
Butter: Since the recipe has both sweet and salty components, it doesn’t matter whether you use salted butter or unsalted butter in the cookie dough.
Sprinkles: Throw in some sprinkles.
More add-ins: Use 2 kinds of chocolate chips, some butterscotch chips, peanut butter chips, mini marshmallows, raisins, or anything else you like.
Serving Suggestions
With brunch: If you want something sweet to serve up alongside your bacon, sheet pan eggs and breakfast burritos, this potato chip cookie recipe is ideal.
For dessert: Enjoy them as they are or pair with
As a snack: Serve a couple of these as a sweet snack with state fair lemonade or strawberry lemonade.
How to Store Cookies with Potato Chips
Store: Keep the potato chip cookies in an airtight container at room temperature and eat within a week.
Freeze: Don’t freeze potato chip cookies – they’ll thaw out soggy.
Top Tips
Add the potato chips carefully: It’s best to mix them in gently to minimize breakage. Big chunks of potato chips are good in these cookies.
Use good quality potato chips: Poor quality ones won’t taste so good and they’ll break apart too easily.
Don’t skip the parchment paper: If you do, the cookies might stick to the baking sheet and break.
Cool completely before storing: If you put these in a cookie jar while they’re still warm, the excess moisture will make them spoil faster.
Chocolate Chip Potato Chip Cookies FAQs
That’s what happens when you pair sweet and salty flavors together – it’s almost magical!
Sure, try pretzels or salted nuts.
Grandma’s Potato Chip Cookies Recipe
Potato Chip Cookies
Equipment
- Cookie Scoop 1½-Tablespoon
- Danish Dough Whisk or Spatula
Ingredients
- 2¼ Cups all purpose flour
- 1 Teaspoon baking soda
- ⅛ Teaspoon salt
- 1 Cup butter, at room temperature
- ¾ Cup white granulated sugar
- ¾ Cup light brown sugar, packed
- 1½ Teaspoons vanilla extract
- 2 eggs
- ¾ Cup chocolate chunks
- ¾ Cup semisweet chocolate chips
- 2 Cups potato chips, coarsely crushed
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk the flour, baking soda, and salt.
- In another mixing bowl, with a hand mixer, mix the butter, granulated sugar, and brown sugar until the ingredients are all combined.
- Add the vanilla extract and the eggs, one at a time, mixing well in between each one.
- Add half the dry mixture. Mix well.
- Add the chocolate chunks and chocolate chips. Mix so they are evenly throughout the batter.
- Add the remaining of the dry mixture to the batter. Mix until all ingredients are combined.
- Add the crushed chips. Carefully mix them in using a Danish dough whisk or a spatula.
- Using a medium size cookie scoop (1½ tablespoons), scoop the batter into balls.
- Place them on the prepared cookie sheet, leaving 2 inches of space in between each. Press them down slightly.
- Bake in the preheated oven for 10 to 12 minutes. The edges will be golden and the center will be slightly brown.
- Cool on the cookie sheet for 3 or 4 minutes then transfer to a cooling rack to cool completely.
Notes
Use good quality potato chips: Poor quality ones won’t taste so good and they’ll break apart too easily.
Don’t skip the parchment paper: If you do, the cookies might stick to the baking sheet and break.
Cool completely before storing: If you put these in a cookie jar while they’re still warm, the excess moisture will make them spoil faster.
Nutrition
Unusual and delicious, these potato chip cookies combine the best of both worlds, so you get sweet and salty flavors in every bite. They’re so easy to make, using salted potato chips, mini chocolate chips, vanilla extract and all those baking staples like flour, baking soda and so on. If you love a salty and sweet flavor profile, you’re really going to enjoy eating these. Putting potato chips in cookies might be new to you but this recipe just works!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I was skeptical at first, but wow! The sweet and salty combo is pure genius.