Potato Chip Chocolate Chip Cookies

Potato Chip Chocolate Chip Cookies are the ultimate sweet-and-salty treat. These soft, chewy cookies are loaded with rich chocolate chips and crunchy, buttery potato chips that add a surprising texture and flavor. They’re easy to make and guaranteed to become your new favorite twist on a classic chocolate chip cookie!

Why You’ll Love This Recipe

• Perfect balance of sweet and salty in every bite.
• Extra crunch from potato chips adds amazing texture.
• No chill time needed — ready in under 30 minutes!
• Uses simple pantry staples.
• Loved by kids and adults alike.
• Great for bake sales, parties, or gifting.
• Stays soft and chewy for days.
• Customizable with your favorite chips and mix-ins.
• Freezer-friendly dough for baking anytime.
• Fun way to use up leftover potato chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 2 cups ridged potato chips, lightly crushed

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs, one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
5. Fold in chocolate chips and crushed potato chips.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes, or until edges are golden but centers are still soft.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 36 cookies. Prep time: 15 minutes; Bake time: 10–12 minutes.

Variations

• Use different chips: try dark chocolate, milk chocolate, or white chocolate chips.
• Swap ridged potato chips for kettle chips or pretzels.
• Add chopped nuts for extra crunch.
• Sprinkle flaky sea salt on top before baking for more salty contrast.
• Drizzle with melted chocolate for a bakery-style finish.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or dough balls for up to 3 months. To reheat, warm a cookie in the microwave for 5–10 seconds.

FAQs

Do I have to use ridged potato chips?

Ridged chips hold up best, but kettle chips work too — just don’t use overly greasy or thin chips.

Will the chips stay crunchy?

Yes! They add a fun crunch that pairs perfectly with the soft cookie.

Can I make the dough ahead of time?

Absolutely — store dough in the fridge for up to 2 days or freeze for longer.

Why are my cookies flat?

Make sure your butter isn’t too soft and measure flour correctly.

Can I add other mix-ins?

Yes! Chopped nuts, pretzels, or toffee bits are all delicious.

How big should I crush the chips?

Lightly crush them — you want pieces, not crumbs.

Can I make them gluten-free?

Use a good 1:1 gluten-free flour blend.

Should I chill the dough?

Not necessary, but chilling helps cookies bake thicker if you prefer.

Can I freeze these cookies?

Yes! Freeze baked cookies or portioned dough balls.

How do I keep cookies soft?

Store in an airtight container with a slice of bread — the moisture keeps cookies soft.

Conclusion

Potato Chip Chocolate Chip Cookies are the perfect sweet-and-salty mashup you didn’t know you needed. They’re soft, chewy, and packed with rich chocolate and crispy potato chip crunch in every bite. Make a batch and watch them disappear — they’re impossible to resist!

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