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Ruffled potato chips, peanut butter and chocolate chips make these the ultimate potato chip cookie recipe! Sweet, savoury and salty, the best of all worlds!
Potato Chip Cookies
If you love potato chips, then this is the perfect way to change up your favorite treat! A decadent chocolate chip cookie with salty, crunchy potato chips added gives the best of both sweet and salty. You can easily leave the potato chips in bigger pieces to make a crunchier cookie or you can crush them smaller like the size of a pea.
Peanut Butter Makes These Spectacular!
Most potato chip cookie recipes simply add potato chips to a basic chocolate chip cookie. I also added peanut butter which gives this that savory peanut butter flavor boost!
Easy Ingredients
This is a sum up of the ingredients to give you an idea, please use the recipe card below for full instructions.
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup peanut butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped plain ruffled potato chips
- 1 cup semi-sweet chocolate chips
Change It Up!
You can chop the potato chips small or you can leave them in chunkier pieces so your cookies have a bit more salt & crisp in every bite!
How to Store
Store at room temperature in a sealed container for up to 5 days. Layer the cookies between pieces of parchment paper to prevent them from sticking.
Store in the freezer for up to 3 months. Place in an airtight container, layering the cookies between parchment paper. Simply defrost at room temperature to eat.
Happy baking!
Love,
Karlynn
More Delicious Cookies Recipes
Potato Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup peanut butter
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain ruffled potato chips chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 375°F. Line two baking sheets with parchment paper.
- Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
- Mix in the egg until combined, then add in the peanut butter and vanilla extract. Mix well.
- Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
- Mix in the potato chips and chocolate chips by hand until evenly distributed throughout the dough.
- Place by rounded tablespoon cookie scoop onto the prepared baking sheets.
- Bake in the oven for 8-10 minutes, or until golden brown all over.
- Remove from the oven.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire baking rack to cool completely.
- Store in a container for 3-5 days or in the freezer for up to 3 months.
Notes
Nutrition
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Debi S says
Is there a reason you are using ruffled chips? have you tried this with regular chips?