Potato Chip Cookies

These Potato Chip Cookies are the perfect balance of salty and sweet. They are made with cold butter to keep the center soft and chewy and the edges crispy, without spreading too much in the oven.

Prep Time15

Cook Time12

Cooling time8

Total Time35

Servings: cookies

Calories: 247kcal

Author: Karin and Ken

Ingredients

1 cup unsalted butter cold
1 cup light brown sugar packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups crushed potato chips I used Lays
¾ cup milk chocolate chips
¾ cup semi-sweet chocolate chips
Flaky sea salt or coarse salt for sprinkling *optional

Instructions

Preheat your oven to 350°F . Line two baking sheets with parchment paper or silicone baking mats. You can also bake them 1 batch at a time.
In a large mixing bowl, use a hand mixer to cream the butter, light brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the crushed potato chips, milk chocolate chips, and semi-sweet chocolate chips.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle each dough ball with a pinch of flaky sea salt if desired.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. They will firm up as they cool.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using cold butter in the potato chip cookie dough helps it melt slowly as the cookies bake, keeping them from spreading too much. This results in crispy edges and a thick, soft center for that perfect bakery-style texture.
Crush the potato chips coarsely so you can still see and taste the pieces throughout the cookies.
To prevent spreading too much, keep the butter cold and don’t let the dough sit at room temperature too long. Bake right away or refrigerate the dough balls until ready to use.

Nutrition