Potato Chip Cookies
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.
Servings: 39 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
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.
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
Calories: 127kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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