Dessert

Potato Chip Cookies Recipe

ByHarry Bern February 1, 2026February 1, 2026

Introduction

Potato chip cookies offer a delightful twist on classic chocolate chip cookies by adding a salty crunch that complements the sweet flavors perfectly. These treats are easy to make and bring a fun texture that will surprise and satisfy any cookie lover.

The image shows a close-up of a thick, soft cookie with a light golden brown color, featuring melted dark brown chocolate chips and small ridged pieces of pale yellow potato chips embedded on the surface, creating a rough texture. The cookie is resting on a textured dark grey surface, with some small cookie crumbs scattered around. Another similar cookie is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (melted)
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
1 large egg
1 2/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk chocolate chips
3/4 cup crumbled potato chips

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a mixing bowl, combine the melted butter, brown sugar, and white sugar. Stir well until smooth and uniform.
Step 3: Add the vanilla extract and egg to the bowl, mixing gently until just combined.
Step 4: Incorporate the flour, baking soda, and salt into the wet ingredients. Mix until everything is just blended; avoid overmixing.
Step 5: Fold in the milk chocolate chips and crumbled potato chips by hand. Reserve a small amount of potato chips to press on top of the cookies if you like.
Step 6: Use a large cookie scoop to portion out dough balls onto a parchment-lined baking sheet.
Step 7: Bake for exactly 11 minutes. The cookies may seem slightly underdone when you remove them; this ensures they stay soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a rack or serving.

Tips & Variations

For an extra salty kick, sprinkle a few whole potato chips on top of each cookie dough ball before baking.
Substitute milk chocolate chips with dark or white chocolate to vary the flavor.
Use kettle-cooked potato chips for a crunchier texture and bolder flavor.
Be careful not to overbake—cookies will firm up as they cool.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave for soft, warm cookies, or enjoy them cold for a firmer bite.

How to Serve

A single soft, round cookie sits on a textured gray baking sheet, with a golden-brown color and a slightly uneven surface. The cookie has multiple layers of melted milk and dark chocolate chips embedded in its dough, which give a spotty pattern of smooth, shiny brown patches. Thin, pale yellow potato chip pieces are baked into the cookie, some sticking out on top and others partly melted inside, adding a crunchy texture contrast. Cookie crumbs and chip fragments are scattered around it on the baking sheet, showing a close-up view and detailed texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chips instead of milk chocolate?

Yes, you can substitute milk chocolate chips with dark chocolate, white chocolate, or even peanut butter chips depending on your preference.

Will the potato chips lose their crunch after baking?

The potato chips retain some of their crunch, but they will soften slightly during baking. Using kettle-cooked or thicker chips helps maintain more texture.