Chocolate Potato Chip Cookies

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!

Course Dessert

Cuisine American

Keyword potato chip chocolate chip cookies

Prep Time 20

Cook Time 11

Chill Time 20

Total Time 51

Servings cookies

Calories 247kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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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