Chocolate Potato Chip Cookies

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Melting wafers: I prefer to use dark chocolate melting wafers for the chocolate coating. I normally use the Ghirardelli brand.
• Potato chips: For these cookies, I opted for a wavy potato chip like Ruffles. I think the wavy chips are a little bit thicker, which helps them hold up better when covered in chocolate and also mixed into the cookie dough. However, any style of potato you like should work! The thinner ones might break into smaller pieces when mixed into your cookies. You could also try the potato sticks!
• Flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
• Cornstarch: The cornstarch helps to thicken the cookies and prevent them from baking too flat. It also helps to create a super soft, buttery cookie. 
• Vanilla extract: Yes, an entire tablespoon! The additional vanilla, instead of just using maybe one teaspoon, gives the cookies lots of flavor. 

Step-by-Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
• Perfectly round cookies: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular. 
• Don’t overbake: These cookies look very soft and the centers should still look soft and slightly underdone; that’s the secret to chewy cookies! They will continue to set as they cool.
• Do not crowd the baking sheet: I like to bake 6 cookies at a time. Overcrowding the cookies can lead to them baking into each other and creating wonky shapes. We want the heat to circulate evenly around the cookies, so if you find your cookies are spreading too much, bake fewer cookies on your sheet at one time. 

Variations / Substitutions

• 🥨Pretzels: Try using chocolate-covered pretzels instead of potato chips.
• 🍪Chocolate chips: Love chocolate? Add in your favorite chocolate chips or chunks for DOUBLE the chocolate!
• 🍫Chocolate coating: Feel free to use milk or semi-sweet melting wafers instead of dark chocolate if you prefer.
• Gluten-free: To make these cookies gluten-free, use 1:1 gluten-free flour.

Storage / Freezing

• Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
• To freeze the cookie dough, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. 

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5 from 2 reviews

Chocolate Potato Chip Cookies

Prep: 20 minutes mins

Chill Time: 20 minutes mins

Cook: 11 minutes mins

Total: 51 minutes mins

Servings: 28 cookies

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These Chocolate Potato Chip Cookies have everything you love about a classic cookie, but with crunchy, salty potato chips mixed right in! They have a chewy center, crisp edges, and are the ultimate cookie for salty-sweet lovers!

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Ingredients

For the potato chips:

• ▢ 10 oz. dark chocolate melting wafers
• ▢ 4 oz. wavy potato chips (like Ruffles)

For the cookies:

• ▢ 1 cup softened butter (unsalted)
• ▢ 1 cup granulated sugar
• ▢ ¾ cup light brown sugar (packed)
• ▢ 2 eggs (room temperature)
• ▢ 1 Tbsp. vanilla extract
• ▢ 3 cups all-purpose flour (spooned and leveled)
• ▢ 1 tsp. baking soda
• ▢ 1 Tbsp. cornstarch
• ▢ ¾-1 tsp. fine salt
• ▢ Maldon salt (for finishing)

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Instructions 

Make the Chocolate Covered Chips

• Prep: Line a baking sheet with parchment paper. Set aside. Measure out 4 oz. of potato chips and place in a zip-top baggie. Gently crush them to make smaller pieces.
  4 oz. wavy potato chips
  
• Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate wafers in 30-second intervals, stirring between each, until smooth and fully melted. (Or use a double boiler on the stovetop if preferred.)
  10 oz. dark chocolate melting wafers
  
• Coat the chips: Pour the melted chocolate over the chips in the baggie, and shake to coat.
  
• Cool: Pour onto prepared baking sheet in a single/flat layer, and chill in the fridge until the chocolate hardens, about 20 minutes.
  

Make the Cookies:

• Prep: Preheat the oven to 325°F and line a couple of baking sheets with parchment. Set aside.
• Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  1 cup granulated sugar, ¾ cup light brown sugar, 1 cup softened butter
  
• Eggs and vanilla: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  2 eggs, 1 Tbsp. vanilla extract
  
• Dry ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Slowly add the dry ingredients to the wet, mixing just until combined.
  3 cups all-purpose flour, 1 tsp. baking soda, 1 Tbsp. cornstarch, ¾-1 tsp. fine salt
  
• Add in potato chips: Gently fold in about 2 cups of the crushed chocolate potato chips for a little salty chocolate-y crunch baked right into the dough. Save the rest of the chocolate potato chips for decorating later.
  
• Bake: Scoop dough (about 2 Tbsp. each) and place 2 inches apart on the baking sheets. Bake for 11–13 minutes, or until the edges are lightly golden. The centers should still look soft and slightly underdone; that's the secret to chewy cookies! They will continue to set as they cool.
  
• Tip: For perfectly round cookies, run a round cookie cutter or glass around the edges right after baking. I always do this!
• Cool: Add a few more potato chips on top for finishing, and a sprinkle of flaky sea salt. Let cookies cool for a few minutes on the cookie sheet, then transfer to a wire rack. ENJOY!!
  Maldon salt
  

Notes

• Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
• To freeze the cookie dough, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. 

Nutrition Information

Serving: 1cookie, Calories: 247kcal (12%), Carbohydrates: 31g (10%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 29mg (10%), Sodium: 198mg (9%), Potassium: 150mg (4%), Fiber: 2g (8%), Sugar: 15g (17%), Vitamin A: 224IU (4%), Vitamin C: 1mg (1%), Calcium: 19mg (2%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photos by Megan McKeehan of The Broke Girl Table