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Chocolate Potato Chip Cookies Recipe

Chocolate Potato Chip Cookies Recipe
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★★★★★

4.7 from 27 reviews

These Chocolate Potato Chip Cookies combine chewy, melty chocolate chips with the salty crunch of ridged potato chips, creating the perfect sweet-and-savory cookie experience. Crispy on the edges yet soft in the center, these cookies are a delightful treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Mix-Ins

  • 1 1/2 cups (270g) chocolate chips or chunks
  • 1 1/2 cups (60g) crushed ridged potato chips (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter & Sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
  3. Add Wet Ingredients: Beat in the eggs one at a time to fully incorporate them into the dough, then mix in the vanilla extract for added flavor.
  4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
  5. Stir in Mix-Ins: Gently fold in the chocolate chips and crushed potato chips, ensuring they’re evenly distributed throughout the dough for balanced flavor and texture.
  6. Scoop & Bake: Using a tablespoon or cookie scoop, portion out the dough into 2-tablespoon-sized balls, spacing them about 2 inches apart on the baking sheet. Press a few extra crushed potato chips on top of each dough ball to add extra crunch after baking.
  7. Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown and the centers are just set but still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra crispiness, use ridged potato chips as they hold their texture better during baking.
  • You can substitute semi-sweet with milk or dark chocolate chips depending on your preference.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To keep cookies fresh longer, freeze in a sealed container for up to 2 months.
  • Pressing extra potato chips on top adds a visible decorative crunch and enhances the salty flavor.

Nutrition

Keywords: chocolate potato chip cookies, sweet and salty cookies, chocolate chip cookie recipe, crunchy cookies, dessert recipe

Find it online: https://maicook.com/chocolate-potato-chip-cookies-recipe/