28 Irresistible Potato Chip Cookie Creations

How about turning your favorite snack into an unexpected dessert? These 28 irresistible potato chip cookie creations blend sweet and salty in the most delightful ways, perfect for adventurous home bakers. From classic chocolate chip with a crunchy twist to inventive flavor combos, get ready to discover your new go-to treat. Keep reading to find recipes that’ll have everyone asking for more!

Classic Potato Chip Chocolate Chip Cookies

You’ve probably never considered adding potato chips to cookies, but this surprising combination creates the perfect balance of salty crunch and sweet chewiness that will become your new favorite treat.

Ingredients

For the Cookie Dough

– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt

For Mixing In

– 2 cups semi-sweet chocolate chips
– 1 1/2 cups crushed plain potato chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no white streaks remain.
7. Gently fold in the chocolate chips and crushed potato chips using a spatula until evenly distributed throughout the dough.
8. Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Repeat with remaining dough, allowing baking sheets to cool completely between batches.
Here’s what makes these cookies special: the potato chips create an irresistible salty-sweet contrast while adding unexpected crunch, and the chocolate chips provide melty pockets throughout. Try serving them warm with a scoop of vanilla ice cream for an elevated dessert experience.

Sweet and Salty Maple Potato Chip Cookies

Gently combining unexpected flavors can lead to delightful surprises in baking, which is exactly what happens with these sweet and salty maple potato chip cookies. This recipe transforms ordinary pantry items into extraordinary treats that balance crispy, chewy, and buttery textures. Follow these methodical steps to create cookies that will become your new favorite indulgence.

Ingredients

For the Cookie Dough:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1/4 cup pure maple syrup
– 1 large egg
– 1 teaspoon vanilla extract

For the Mix-ins:
– 1 1/2 cups crushed salted potato chips
– 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl until fully combined.
3. Cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar in a separate bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Tip: Properly creamed butter and sugar should be pale yellow and have increased slightly in volume.
5. Beat in 1/4 cup pure maple syrup, 1 large egg, and 1 teaspoon vanilla extract until the mixture is smooth and well incorporated.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain.
7. Gently fold in 1 1/2 cups crushed salted potato chips and 1/2 cup semi-sweet chocolate chips using a spatula until evenly distributed.
8. Tip: Crush potato chips by placing them in a sealed plastic bag and rolling with a rolling pin to create various sizes for texture contrast.
9. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
10. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
11. Tip: For evenly baked cookies, rotate baking sheets halfway through baking time.
12. Bake at 350°F for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
13. Remove cookies from oven and let them cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Allow cookies to cool completely on wire racks for 20 minutes before serving.

Varying textures make these cookies particularly memorable—crispy potato chip pieces provide salty crunch against the chewy maple-infused dough and melted chocolate pockets. Serve them slightly warm with a glass of cold milk to highlight the sweet-salty contrast, or crumble over vanilla ice cream for an elevated dessert experience that showcases the unique flavor combination.

Spicy Jalapeño Potato Chip Cookies

Pushing the boundaries of sweet and savory baking, these Spicy Jalapeño Potato Chip Cookies combine crispy, salty crunch with a subtle heat that builds with each bite. Perfect for adventurous home bakers looking to surprise their taste buds, this recipe guides you through creating uniquely textured treats that balance familiar cookie comfort with unexpected flavor twists. You’ll find the method straightforward, even if you’re new to incorporating savory elements into desserts.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the spicy mix-ins:
– 1 cup crushed plain potato chips
– 1/4 cup finely chopped pickled jalapeños, patted dry

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar for exactly 2 minutes until light and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Gently fold in the crushed potato chips and chopped jalapeños using a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these cookies offer a delightful contrast of crisp edges and chewy centers with the potato chips maintaining their signature crunch. The jalapeños provide a gradual warmth that complements rather than overwhelms the buttery cookie base. For an extra savory kick, try serving them alongside a sharp cheddar cheese or crumbling them over vanilla ice cream for a sweet-heat dessert experience.

Toffee Crunch Potato Chip Cookies

These surprisingly delightful cookies combine sweet and salty flavors in a way that will make you question why you haven’t been adding potato chips to your baked goods all along. Today we’ll walk through creating these crunchy, buttery treats that perfectly balance rich toffee notes with satisfying texture. Trust me when I say these cookies will become your new favorite unexpected dessert.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the mix-ins:
– 1 cup crushed toffee bits
– 1 1/2 cups crushed potato chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 30 seconds.
3. Add both granulated sugar and brown sugar to the butter, then beat on medium-high speed for 2 minutes until light and fluffy.
4. Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next.
5. Mix in the vanilla extract until just combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no white streaks remain.
8. Gently fold in the toffee bits and crushed potato chips using a spatula until evenly distributed throughout the dough.
9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake for 10-12 minutes until the edges are golden brown and the centers appear set.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies truly special is the way the buttery toffee melts into the crisp potato chip pieces, creating a texture that’s simultaneously chewy and crunchy. The subtle saltiness from the chips perfectly cuts through the sweetness, making these dangerously addictive. Try serving them alongside a scoop of vanilla ice cream for an elevated dessert experience, or package them in cellophane bags for thoughtful homemade gifts.

Peanut Butter Potato Chip Cookies

Zesty yet comforting, these peanut butter potato chip cookies combine sweet and salty flavors in a surprisingly addictive treat. Perfect for beginners, this recipe walks you through creating crispy, chewy cookies with a satisfying crunch. You’ll be amazed how simple ingredients transform into something uniquely delicious.

Ingredients

For the cookie dough:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

For mixing in:

• 1 cup crushed salted potato chips
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 1 cup peanut butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda in a large mixing bowl.
3. Mix the ingredients thoroughly until a uniform dough forms, about 2 minutes of stirring. Tip: Scrape the sides of the bowl halfway through to ensure even mixing.
4. Fold in 1 cup crushed potato chips and 1/2 cup chocolate chips until evenly distributed throughout the dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
6. Place the dough balls 2 inches apart on prepared baking sheets and gently flatten each to 1/2-inch thickness. Tip: Use the bottom of a glass dipped in sugar to prevent sticking while flattening.
7. Bake cookies for 10-12 minutes until the edges appear lightly golden and the centers look slightly underdone.
8. Remove baking sheets from the oven and let cookies cool on the sheets for 5 minutes. Tip: The cookies will continue to set as they cool, so don’t overbake them.
9. Transfer cookies to a wire rack to cool completely, about 20 minutes.

Amazingly textured, these cookies offer a chewy center with crispy edges and satisfying potato chip crunch throughout. The sweet peanut butter base perfectly balances the salty chips and rich chocolate. Try serving them slightly warm with a glass of cold milk or crumbling over vanilla ice cream for an extra special dessert.

Sea Salt and Vinegar Potato Chip Cookies

Kicking off our baking session with a surprisingly delightful twist, today we’re transforming the classic potato chip flavor into sweet and salty cookies that will challenge your taste buds in the best way possible. Keep your ingredients measured and ready as we walk through this unique recipe methodically. Let’s create these intriguing sea salt and vinegar potato chip cookies from scratch.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the flavor components:

• 2 cups crushed sea salt and vinegar potato chips
• 1 tablespoon white vinegar
• Coarse sea salt for sprinkling

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Place 2 cups of sea salt and vinegar potato chips in a zip-top bag and crush them into small pieces using a rolling pin.
3. In a large mixing bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract and 1 tablespoon white vinegar until combined.
6. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
8. Fold in the crushed potato chips until evenly distributed throughout the dough.
9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Lightly sprinkle coarse sea salt over each cookie dough portion.
11. Bake for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
12. Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Crunchy yet chewy, these cookies deliver an unexpected harmony of sweet and tangy flavors that evolve with each bite. Consider serving them alongside a sharp cheddar cheese plate for a sophisticated sweet-savory pairing, or crumble them over vanilla ice cream for an elevated dessert experience. The subtle vinegar tang cuts through the richness beautifully, creating a complex cookie that keeps people guessing.

Dark Chocolate Potato Chip Cookies

Perfectly balancing sweet and salty flavors, these dark chocolate potato chip cookies offer a surprising twist on a classic treat. Prepare to combine crispy, savory chips with rich chocolate in a methodical baking process that yields uniquely textured cookies. Following these precise steps will ensure your cookies achieve the ideal chewy-crunchy consistency.

Ingredients

For the Cookie Dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the Mix-ins:
– 1 1/2 cups roughly crushed potato chips
– 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Tip: Proper creaming incorporates air for a lighter cookie texture.
3. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
6. Gradually add the dry ingredients to the butter mixture, mixing on low speed until no flour streaks remain, about 1 minute. Tip: Avoid overmixing to prevent tough cookies.
7. Using a spatula, gently fold in the crushed potato chips and dark chocolate chips until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, until the edges are golden brown and the centers appear set. Tip: For chewier cookies, remove them when the centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crunchy potato chip pieces create delightful texture contrasts against the melted dark chocolate pockets. Consider serving these cookies slightly warm with a sprinkle of flaky sea salt to enhance the salty-sweet balance, or crumble them over vanilla ice cream for an elevated dessert experience.

Butterscotch Potato Chip Cookies

You might think potato chips in cookies sounds unusual, but this sweet-salty combination creates an unforgettable treat that balances rich butterscotch with satisfying crunch. Let’s walk through each step carefully to ensure your cookies turn out perfectly every time.

Ingredients

For the Cookie Dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the Mix-ins:
– 1 cup butterscotch chips
– 2 cups crushed potato chips (about 4 ounces)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears.
7. Gently fold in the butterscotch chips and crushed potato chips using a spatula until evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake one sheet at a time in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

My favorite thing about these cookies is how the potato chips maintain their crisp texture while the butterscotch melts into sweet pockets throughout. The contrast between the salty crunch and rich sweetness makes them irresistible straight from the oven or packed in lunchboxes for a surprise treat.

White Chocolate Macadamia Potato Chip Cookies

Haven’t you ever wondered what happens when sweet meets salty in cookie form? These white chocolate macadamia potato chip cookies combine buttery dough with crunchy, salty chips and creamy white chocolate for an unforgettable treat that’s surprisingly simple to make from scratch. Let’s walk through each step together to ensure your cookies turn out perfectly balanced and delicious.

Ingredients

For the cookie dough:
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract

For mixing in:
– 1 cup white chocolate chips
– 1 cup chopped macadamia nuts
– 1 ½ cups crushed potato chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt in a medium bowl.
3. Cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing completely after each addition.
5. Stir in 2 tsp vanilla extract until fully incorporated.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
7. Gently fold in 1 cup white chocolate chips, 1 cup chopped macadamia nuts, and 1 ½ cups crushed potato chips with a spatula.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake at 375°F for 10-12 minutes until the edges are golden brown but centers still look slightly soft.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

Unbelievably, these cookies achieve a perfect balance between chewy and crispy textures, with the potato chips adding a subtle saltiness that enhances the sweet white chocolate. The macadamia nuts provide buttery crunch in every bite, making these ideal for serving slightly warm with a glass of cold milk or crumbled over vanilla ice cream for an elevated dessert experience.

Caramel Pretzel Potato Chip Cookies

Baking these unique cookies combines sweet, salty, and crunchy elements into one irresistible treat that’s surprisingly simple to make. By following these methodical steps, you’ll create cookies with perfect texture and balanced flavor every time. Let’s walk through the process together from start to finish.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the mix-ins:
– 1 cup caramel baking bits
– 1 cup crushed pretzel pieces (about 1/2 inch size)
– 1 cup crushed potato chips (ridged variety works best)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes with an electric mixer.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
7. Gently fold in the caramel baking bits, crushed pretzel pieces, and crushed potato chips using a spatula.
8. Scoop tablespoon-sized portions of dough and roll them into balls.
9. Place the dough balls 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
12. Allow the cookies to cool completely on the wire rack, about 30 minutes.

Out of the oven, these cookies offer a delightful contrast of textures with crisp edges giving way to chewy centers studded with crunchy pretzels and potato chips. The caramel bits melt into sweet pockets that balance the salty components beautifully. For an extra special presentation, serve them slightly warm with a scoop of vanilla ice cream or crumble them over yogurt for breakfast.

Cheddar and Chive Potato Chip Cookies

Gather around, home cooks, because we’re transforming your favorite snack into an unexpectedly delightful savory cookie that will surprise your taste buds. These cheddar and chive potato chip cookies combine crispy, salty, and cheesy flavors in one irresistible bite. Let me guide you through each simple step to create these unique treats that are perfect for parties or afternoon snacking.

Ingredients

For the cookie dough:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 1 cup crushed potato chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
3. In a separate large bowl, beat 1/2 cup softened unsalted butter with an electric mixer until creamy, about 2 minutes.
4. Gradually add the flour mixture to the butter, mixing just until combined.
5. Fold in 1 cup shredded sharp cheddar cheese and 1/4 cup chopped fresh chives using a spatula.
6. Gently mix in 1 cup crushed potato chips, being careful not to overwork the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Flatten each ball slightly with the bottom of a glass or your palm.
10. Bake for 12-15 minutes until the edges are golden brown and the centers look set.
11. Transfer the cookies to a wire rack and let them cool completely, about 30 minutes.

Now you’ll notice these cookies develop a wonderfully crisp exterior while maintaining a slightly tender, cheesy interior. The potato chips provide satisfying crunch and saltiness that perfectly balances the sharp cheddar flavor. Try serving them alongside tomato soup for dipping or crumbled over a green salad for extra texture.

Espresso Potato Chip Cookies

Curious about the perfect blend of sweet and salty? Combining the rich intensity of espresso with the satisfying crunch of potato chips creates an unexpectedly delightful cookie that will become your new favorite treat. Let’s walk through each step together to ensure your baking success.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons finely ground espresso powder
• 2 cups crushed salted potato chips
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.
3. Cream the butter and sugars together using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder until evenly distributed.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
8. Gently fold in the crushed potato chips and chocolate chips using a spatula until evenly distributed throughout the dough.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
10. Bake for 10-12 minutes until the edges are golden brown and the centers appear set.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

These cookies emerge with a wonderfully crisp exterior that gives way to a chewy center, while the potato chips provide satisfying salty crunch against the deep coffee flavor. Try serving them warm with a glass of cold milk to highlight the contrast between the bitter espresso and sweet chocolate, or crumble them over vanilla ice cream for an elevated dessert experience.

Lemon Zest Potato Chip Cookies

An unexpected yet delightful twist on classic cookies, these lemon zest potato chip cookies combine sweet and salty flavors in perfect harmony. As we walk through each step together, you’ll discover how simple ingredients transform into a uniquely textured treat that’s both crispy and chewy. Let’s begin by gathering our ingredients and preparing our workspace.

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon zest

For the Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For Mixing In

• 2 cups crushed plain potato chips
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Place 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar in a large mixing bowl.
3. Cream the butter and sugars together on medium speed for exactly 3 minutes until light and fluffy. Tip: Proper creaming creates air pockets for a lighter cookie texture.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract and 2 tablespoons fresh lemon zest until evenly distributed.
6. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
8. Gently fold in 2 cups crushed plain potato chips and 1 cup white chocolate chips with a spatula. Tip: Crush potato chips while still in the bag to contain mess and maintain crispness.
9. Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
10. Bake at 375°F for 10-12 minutes until edges are golden brown but centers appear slightly underdone. Tip: Cookies continue cooking on the hot baking sheet, so remove when centers look soft for perfect chewiness.
11. Transfer cookies to a wire rack and cool completely for 30 minutes.

Just baked, these cookies offer a wonderful contrast between the crisp potato chip crunch and soft, chewy centers. The bright lemon zest cuts through the richness while the white chocolate provides creamy sweetness against the salty backdrop. Serve them alongside coffee for breakfast or crumbled over vanilla ice cream for an elevated dessert experience.

Nutty Almond Potato Chip Cookies

Fascinating how simple pantry staples can transform into something unexpectedly delightful. These cookies combine the satisfying crunch of potato chips with the rich nuttiness of almonds for a treat that’s both salty and sweet. Let’s walk through the process together so you can create these unique cookies with confidence.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For mixing in:
– 1 cup crushed salted potato chips
– 1/2 cup chopped almonds

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
7. Gently fold in the crushed potato chips and chopped almonds using a spatula until evenly distributed throughout the dough.
8. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 12-14 minutes, or until the edges are golden brown but the centers still appear slightly soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

When you bite into these cookies, you’ll experience a wonderful contrast of textures—the crisp edges give way to a chewy center studded with crunchy almonds and salty potato chip bits. The savory notes from the chips balance perfectly with the sweetness, making them ideal for serving alongside coffee or as an unexpected dessert at your next gathering. Try crumbling them over vanilla ice cream for an extra special treat that plays with temperature and texture.

Coconut Flake Potato Chip Cookies

Sometimes the most unexpected ingredient combinations create the most delightful treats, and these coconut flake potato chip cookies are the perfect example of sweet and salty harmony. Start by gathering your ingredients and preheating your oven to 350°F to ensure everything comes together smoothly for these uniquely textured cookies.

Ingredients

– For the cookie dough:
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– For mixing in:
– 1 cup sweetened coconut flakes
– 1 cup crushed potato chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in 1 teaspoon vanilla extract until just combined.
5. In a separate bowl, whisk together 2¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no white streaks remain.
7. Gently fold in 1 cup sweetened coconut flakes and 1 cup crushed potato chips using a spatula until evenly distributed throughout the dough.
8. Using a 1½ tablespoon cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake at 350°F for 12-14 minutes until the edges are golden brown and the centers appear set.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty coconut flavor pairs beautifully with the salty crunch of potato chips in these unique cookies. The texture combines chewy centers with crispy edges and satisfying crunch from the chips. Try serving them alongside vanilla ice cream for an elevated dessert experience that highlights their sweet-salty profile.

Ginger Snap Potato Chip Cookies

Ready to discover the perfect sweet-and-salty treat that combines holiday spice with everyday crunch? Ginger snap potato chip cookies merge the warm, aromatic flavors of classic gingerbread with the satisfying crisp of potato chips in one surprisingly harmonious baked good. This methodical recipe will guide you through creating these unique cookies that balance spicy, sweet, and salty notes in every bite.

Ingredients

For the cookie dough:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup brown sugar
– 1/4 cup molasses
– 1 large egg

For mixing in:
– 1 cup crushed potato chips
– 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/2 tsp salt in a medium bowl until fully combined.
3. Cream 3/4 cup softened unsalted butter and 3/4 cup brown sugar together in a large mixing bowl using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
4. Add 1/4 cup molasses and 1 large egg to the butter mixture, beating on medium speed for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Gently fold in 1 cup crushed potato chips using a spatula until evenly distributed throughout the dough.
7. Place 1/4 cup granulated sugar in a small bowl for rolling the cookie dough balls.
8. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
9. Roll each dough ball in the granulated sugar until lightly coated on all surfaces.
10. Place the sugar-coated dough balls 2 inches apart on your prepared baking sheets.
11. Bake at 350°F for 10-12 minutes until the cookies are puffed and the surfaces show slight cracking.
12. Remove the baking sheets from the oven and let the cookies rest on the sheets for 5 minutes to firm up.
13. Transfer the cookies to a wire rack to cool completely for 30 minutes.

Amazingly textured with crisp edges and chewy centers, these cookies deliver a delightful contrast between the warm ginger spice and subtle saltiness from the potato chips. The crushed chips create tiny pockets of savory crunch that complement the molasses sweetness perfectly. For an extra festive presentation, serve them alongside coffee ice cream or crumble them over vanilla yogurt for an unexpected dessert parfait.

Cinnamon Sugar Potato Chip Cookies

You won’t believe how these sweet and salty treats transform ordinary potato chips into something magical. Let’s walk through creating these surprisingly addictive cookies that combine crispy, buttery, and cinnamon-spiced flavors in every bite.

Ingredients

For the cookie dough:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup crushed plain potato chips

For the cinnamon sugar coating:
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix.
6. Gently fold in 1 cup crushed plain potato chips with a spatula until evenly distributed throughout the dough.
7. Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small shallow bowl.
8. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
9. Roll each dough ball in the cinnamon sugar mixture until completely coated.
10. Place the coated dough balls 2 inches apart on your prepared baking sheets.
11. Bake at 350°F for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nothing beats the satisfying crunch of these cookies, where the potato chips maintain their salty crispness against the sweet cinnamon sugar coating. Serve them warm with a cold glass of milk for the ultimate contrast, or crumble them over vanilla ice cream for an elevated dessert experience that will have everyone asking for your secret.

Conclusion

Absolutely delightful! These 28 potato chip cookie recipes prove that sweet and salty is a match made in heaven. We hope you’ll bake up a batch, share your favorite in the comments, and pin this roundup to your Pinterest boards for later. Happy baking!