Potato Chip Cookies are soft, chewy, butterscotch-y goodness combined with your favorite crunchy, salty, satisfying snack.
Who doesn’t love cookies or potato chips when they’ve got the munchies? Mixing them is sweet and salty snack satisfaction.
My mom discovered the Potato Chip Cookies recipe, when I was a kid. Cookies were baked often in our home, probably once a week, and she liked “mixing things up” and trying new things.
I guess we know where I got that trait. lol These were something different, kind of a curiosity, which made them fun. And, we loved them! I’ve put my own spin on these, but they’re definitely a childhood memory.
If you want another unique and absolutely delectable cookie recipe, you have to try these Rhubarb Cookies from Laura, at Little House Big Alaska.
A Soft and Chewy Cookie Baking Secret
Like most cookie recipes, Potato Chip Cookies are easy to make. It’s the basic cookie formula, with add-ins.
One secret I will share with you, (and this is true of most cookie recipes, when you want them soft and chewy,) take time to chill this dough.
One hour is usually plenty, but it will make a difference in the way your cookies bake and create the perfect texture.
Why Chill Cookie Dough?
You can definitely bake the dough immediately after mixing, but the cookies will end up flatter and more crunchy. Chilled dough, melts more slowly in the oven and helps keep your cookie’s thicker, rounded-top form.
Chilling the dough for at least one hour, will prevent the cookies from spreading too much as they bake.
It will allow you to get the nice, raised thickness without the extra flour AND most importantly, it will create the perfect tender and chewy texture.
In our family, we like cookies to be soft and chewy with just a hint of crispness around the edges. Chilled dough is the way to achieve this cookie nirvana. 🙂 Now, you know the secret, too!
The Ingredients
Most of the ingredients for any good cookie will already be in your pantry.
You’ll need the basics for this recipe: butter, sugar, dark brown sugar, eggs, flour, baking soda and salt.
You will also need to pick up butterscotch chips and mini chocolate chips.
My guess is you may already have a partially eaten bag of potato chips in the cupboard.
The bottom of the bag leftovers are perfect in this recipe, but it takes 2 1/2 cups of crumbled potato chips, so you might need to add those to the list, too.
One note about the mini chocolate chips. Mom’s original recipe doesn’t call for them.
That’s my own little twist and we like it. We DON’T like it as well with regular sized chocolate chips, as the butterscotch really is the star, in this recipe.
The small amount of mini chocolate chips, enhances the butterscotch without over-powering it. That’s just our personal preference. Get creative and make this your own unique family favorite.
How to Make Potato Chip Cookies
There’s really no special magic to mixing up this recipe. It’s cookie 101 when it comes to process.
- Start by creaming together butter and sugars. Definitely, this can be done by hand. Nowadays, I stick the cookie paddles on my *Bosch stand-mixer and make short work of most recipes, but I have made these by hand many, many times.
- Once you’ve thoroughly combined the butter, sugar and brown sugar into a thick paste, beat in the eggs. Beat until your dough begins to look lighter and fluffy.
- Then mix in the dry ingredients. In this case, that’s only flour, baking soda and salt.
- When the dry ingredients are fully incorporated, the base cookie dough is complete. It will be soft and may even seem too soft. Resist the urge to add more flour. Once you add the add-ins and then cover and chill the finished dough, the texture will be perfect. I promise!
- Mix in the chips (both sweet and salty). Don’t over-mix. Stir just enough to distribute them evenly through the dough. Over-mixing will crumble the potato chips so much, they will disappear.
- The dough will be soft and a little shaggy. That’s perfect! Put it into a container with a lid and chill in the fridge for at least one hour. Then roll them into 2″ balls and bake on a greased, or parchment-lined *cookie sheet for 10-11 minutes.
Enjoy!
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Potato Chip Cookies
- Total Time: 20 minutes
- Yield: 3 1/2 to 4 dozen cookies 1x
Description
Potato Chip Cookies are soft, chewy, butterscotch‑y goodness combined with your favorite crunchy, salty, satisfying snack. Who doesn’t love cookies or potato chips when they’ve got the munchies?
Mixing them is sweet and salty snack satisfaction. You’re gonna love these cookies!
Ingredients
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups potato chips, crumbles
- 2 cups butterscotch chips
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Cream together the butter, sugar, and brown sugar.
- Mix in the eggs, flour, salt, and baking soda.
- Add in the potato chips, butterscotch chips and mini chocolate chips.
- Refrigerate for at least 1 hour.
- Roll into balls and place them onto a greased, or parchment-lined, *baking sheet.
- Bake for 10-11 minutes, or until the cookies are lightly brown around the edges. Cookies will still look glossy and soft in center, but will finish setting up on the cooling rack. Resist the urge to over-bake them, so they come out chewy with crisp edges.
Notes
Cookie dough can also be kept in the fridge for up to a week. Bake fresh cookies, as you go.
The dough freezes beautifully, too. Flash-freeze the pre-rolled cookie dough balls, by placing them onto a cookie sheet (not touching) and sticking the whole tray into the freezer until the dough is frozen solid. Drop the dough balls into a doubled (one sealed bag, inside another) zip-top bag and keep in the freezer up to six months. Pull out only the number you want to bake, without them all being stuck together in the bag. You may need to add 1 to 2 minutes baking time, when baking the dough from frozen.
- Prep Time: 10 minutes
- Cook Time: 10
- Category: Dessert, Cookies
- Cuisine: American
Need another easy dessert or snack idea? Check out my recipe for Homemade Chocolate Pudding!
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I made theses cookies yesterday and they were very good a sure sign that they are very good is my grandson James ate 4 yesterday and then today he was back at them. I also had a visitor stop by and he made a couple trips to the cookie jar as well so they were a hit I will make them again
That’s the very best test, Tomi! So happy you, and they, are enjoying the recipe!
What kind of potato chips do you prefer?
Jane, I use plain potato chips, typically, with ridges or without. And I buy what’s on sale that week.
Wow! I never expected chocolate chip cookies to taste this good with potato chips in them. This is divine!
So glad you liked them, Farwin. There’s just something about that sweet and salty combination that is so satisfying.
I never thought to put potato chips in cookies but they came out so delicious! Such a hit.
Shelby, yay! I’m glad you liked them.
As soon as I saw the photo, I knew I had to make these cookies, and they didn’t disappoint! They are SO soft and chewy, the only problem with them is that I didn’t make enough, my family scoffed the lot in minutes!
Mandy, I feel your pain! lol We have similar issues at out house. So, glad you all loved them.
OHHHHH my goodness, these are my new favorite cookies…i LOVE a good salty/sweet mixture and these are the perfect combo! Thanks for sharing!
Rachel, that’s awesome! So glad you have enjoyed them!
Potato chip cookies? I had to try these because they sounded so good and they are! A little bit salty, a little bit sweet – these cookies are the bomb!
Thank you, Jenn! They are a perfect balance for us, too.
Potato chip cookies?! I love this idea! We always have extra potato chips that go stale and this is an awesome way to use them up.
Samantha, you’re 100% on the money! It’s the perfect way to not waste the end of the bag and have a delish treat, besides. Thanks so much for stopping by!
This Potato chips cookies looks really yum.
Thanks, Swathi! I hope you get a chance to try the recipe.
These sound absolutely delicious. Can’t wait to try it.
Thank you, Relle! I hope you enjoy them!
I really wasn’t convinced until I tried them but I love these salty sweet cookies!
Me too, Scarlet. That saltiness is perfect with the caramely brown sugar and the butterscotch chips. A great balance of flavor. I’m so happy that you enjoyed them. Thank you so much for taking the time to stop by, today!
These cookies are so addictive! Thanks for the recipe!
Thank you, Robin! So glad you enjoyed them!