This post may contain affiliate links, and I earn from qualifying purchases. Please read our privacy policy.
Okay… hear me out.
Potato chips.
In cookies.
It sounds a little strange at first—but once you try these Potato Chip Cookies, it makes perfect sense.
They’re buttery, slightly crisp on the edges, soft in the center, and have that sweet + salty thing going on that makes it really hard to stop at just one (much like the temptation of Kettle Corn!)
Why Put Potato Chips in Cookies?
It might sound unusual—but it actually makes perfect sense.
Potato chips add:
• A salty contrast to the sweet dough
• A little crunch and texture
• Extra flavor without extra effort
👉 It’s the same reason salted caramel works so well (like these salted caramel chocolate chip cookies)—sweet + salty just hits differently.
The Sweet + Salty Situation
This is where these cookies really win.
You’ve got:
• Sweet, buttery dough
• Salty, crispy potato chips
• A little sugar on the outside for texture
👉 The sweet and salty cookies combination hits all the right notes.
The Texture You’re Going For in these Potato Chip Cookies
These cookies have a great balance:
✔ Slightly crisp edges
✔ Soft centers
✔ Little crunchy bits from the chips
They’re not cakey—and that’s exactly what you want here.
Why You Chill the Dough
This step matters.
Chilling helps:
• Firm up the dough
• Prevent spreading
• Improve the texture
👉 Plus, it gives the flavors time to come together.
Tips for the Best Potato Chip Cookies
- Don’t crush the chips too finely: You want little pieces—not dust.
- Use room temperature butter: Helps everything mix smoothly.
- Don’t skip the sugar-dipped glass step: That little bit of sugar on top adds great texture.
- Watch the bake time: You want lightly golden edges, not overbaked.
What Are the Best Potato Chips for Cookies?
Not all chips work the same.
For best results, use:
• Classic plain salted potato chips
• Thin, crispy varieties
• No flavored chips (they overpower the cookie)
👉 You want a clean, salty crunch—not anything too bold.
When to Make These
These old fashioned cookies are perfect for:
• Bake sales (along with s’mores bars)
• Cookie trays (pair with the best peanut butter cookies and chocolate chip pudding cookies)
• After-school snacks
• When you want something a little different
They’re also great when you want to surprise people with something unexpected.
Why This Easy Cookie Recipe Works
It’s simple ingredients—but a smart combination.
The potato chips add just enough salt and crunch to make a basic cookie feel more interesting, without making it complicated.
This is one of those unique cookie recipes that people don’t expect to love—but they do. They’re easy, a little nostalgic, and always a fun one to bring out when you want something different.
If you love fun, slightly unexpected cookies like these potato chip cookies, you may also like to try our recipes for marshmallow fluff cookies and palmier cookies.
Potato Chip Cookies
Ingredients
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1¾ cups all purpose flour
- 2 cups crushed potato chips (about 6 cups of chips)
Instructions
- In a large bowl, use an electric mixer to cream the butter at medium speed (for 2 minutes). Mix in the sugar and vanilla. Then mix in the egg. Then mix in the flour. Stir in 1 cup of the crushed potato chips. Cover the bowl and chill for 2 hours.
- Preheat to the oven to 350℉. Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls. Place them 2-inches apart on the prepared baking sheet. Dip the bottom of a glass in water, then in sugar and flatten each ball slightly. Sprinkle more crushed potato chips on top.
- Bake for 10 to 12 minutes, or until the cookies have browned on the edges. Let cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.
Notes
- Use plain salted chips only
- Don’t crush chips too finely
- Chill dough for best texture
- Flatten with sugared glass for crisp edges
- Watch baking time carefully
Nutrition
This recipe comes from RecipeBoy.com
