this post contains affiliate links. please see disclosure for more info.

Potato Chip Cookies- The best of both worlds...sweet and salty! Delicious cookies loaded with chocolate chips and crunchy potato chips.  They are crunchy on the edges and chewy in the middle. YUM!

My mom's potato chip cookie recipe never included chocolate chips. She would top them off with a maraschino cherry.  They were yummy, but,  honestly, I never ate the cherry.  I would pull it off and simply eat the cookie. 

When I started making these for my own family, I added the chocolate chips instead.  They are a perfect combination of sweet and salty. 👌

Ingredients Needed

• Flour
• Sugar (both white and brown)
• Egg
• Vanilla
• Butter
• Milk
• Potato chips
• Chocolate chips

• Pin it for Later

Recipe Notes

Butter

Make sure it's softened! This is so important for the texture of your cookies. You will need 2 whole sticks for these!

Potato Chips

I use a standard, regular potato chip for these. Go with your favorite brand or salt level.  Be sure they are finely crushed. 

Storage

Keep any leftover cookies in a covered container. Don't worry about refrigerating them, unless it's really hot in your area. 

Can I Freeze These?

Yep.  Bake according to the recipes, then, let them cool completely.  Store them in a covered, freezer safe container /storage bag. They will be good for several months. 

linking up and weekend potluck 

Potato Chip Cookies

By Erin | Category: Sweet (American)

Prep Time:
30 mins

Cook Time:
13 mins

Total Time:
1 hr 43 mins

Yield:
48 cookies

Ingredients

• 2 sticks (1 cup) butter, softened
• 1 tsp vanilla
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 TBSP milk
• 2 1/4 cups flour
• 2 cups finely crushed potato chips
• 1 1/4 cups chocolate chips

Instructions

1. In a bowl, beat butter with both sugars and vanilla until creamy. Then, add in egg and milk. Beat to combine.
2. Add in flour and beat to combine. Stir in the crushed potato chips and chocolate chips.
3. Refrigerate the cookie dough for 30 minutes.
4. While the dough is in the refrigerator, preheat oven to 375 degrees. Line a flat-rimmed baking sheet with parchment paper or silicone baking mats.
5. When ready, scoop approximately 1 TBSP of dough, roll into a ball, and place on the cookie sheet. Repeat with the remaining dough.
6. Bake for 11 to 13 minutes or until the edges are lightly browned. Let the cookies sit on the baking sheet for 15 minutes before removing. Transfer to a wire rack to cool completely.

Nutrition Facts (Per Cookie): Calories: 124 Fat: 6.5g Carbs: 15.8g Protein: 1g Sodium: 51.3mg

Written by Erin at Recipes My Mom Gave Me

share on: