Potato Chip Cookies

(from castro15’s recipe box)

Categories: Desserts


  • 8 oz. kettle-cooked potato chips
  • 1/2 lb. butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 375. Line two baking sheets with parchment paper. Place the potato chips in a large Ziploc bag, leaving just c a corner of the bag open and use a rolling pin to crush them. Leave the crumbs big enough to still add some crunchy texture to the cookies.

  2. Pour half the potato chips into a pie plate or bowl. Set the remaining half aside in the bag.

  3. In the bowl of a mixer fitted with a paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined.

  4. Add the potato chips from the plastic bag to the dough along with the chocolate chips. Mix it on low speed for a few revolutions, just enough to barely incorporate the potato chips and chocolate chips.

  5. Use a scoop to get balls of dough, set them in the pie plate of potato chips and roll them in the chips, lightly pressing them into the surface of the dough. Place the cookies 2 inches apart on the prepared baking sheets and bake until they’re golden, 12-13 minutes.

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