This easy and delicious Potato Chip Cookies recipe is perfect for a quick treat. With crispy potato chips and gooey chocolate chips, this dessert is simple to make with common pantry ingredients. It’s a fun twist on classic cookies, delivering a crunchy texture and sweet flavor in every bite!
Ingredients Needed
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 4 cups crushed potato chips (8 oz), such as Lay’s
How To Make Potato Chip Cookies
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream the Butter & Sugars: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Vanilla & Eggs: Add the vanilla extract and eggs, and beat on medium speed until fully combined.
- Mix in Dry Ingredients: Add the flour, baking soda, and kosher salt to the mixer. Mix on low speed until just combined.
- Stir in Chocolate Chips & Potato Chips: Stir in the chocolate chips and 2 cups of the crushed potato chips.
- Form the Cookies: Roll the dough into 2-inch balls. Roll each ball in the remaining crushed potato chips until fully coated.
- Bake the Cookies: Place the dough balls on the prepared baking sheets, spaced 2 inches apart. Bake for 12-15 minutes or until golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Use Freshly Crushed Potato Chips: For the best crunch and flavor, use freshly crushed potato chips. Old chips may lose their crispness and affect the texture of the cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough, not soft and chewy.
- Roll the Dough Balls Generously in Chips: Coat the dough balls thoroughly in potato chips for an extra layer of flavor and crunch. This makes the cookies even more delicious.
- Spacing is Key: Make sure the dough balls are spaced at least 2 inches apart on the baking sheet. This gives the cookies room to spread and bake evenly.
- Let Cool Before Storing: Allow the cookies to cool completely before storing them in an airtight container. This helps them stay fresh and maintain the perfect texture.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover potato chip cookies in an airtight container at room temperature for up to a week.
- Freeze: Place leftover potato chip cookies in an airtight container or freezer bag and freeze for up to 3 months.
- Reheating: Reheat leftover potato chip cookiesat 300°F for 5-10 minutes or in the microwave for 10-15 seconds until warm.
Nutrition Facts
- Total Fat: 9.4g
- Saturated Fat: 5.8g
- Cholesterol: 31 mg
- Sodium: 74 mg
- Potassium: 38 mg
- Total Carbohydrate: 25.5g
- Dietary Fiber: 0.9g
- Sugars: 9.3g
- Protein: 1.6g
More Pioneer Woman Recipes:
Pioneer Woman Potato Chip Cookies
Description
This easy and delicious Potato Chip Cookies recipe is perfect for a quick treat. With crispy potato chips and gooey chocolate chips, this dessert is simple to make with common pantry ingredients. It’s a fun twist on classic cookies, delivering a crunchy texture and sweet flavor in every bite!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream the Butter & Sugars: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Vanilla & Eggs: Add the vanilla extract and eggs, and beat on medium speed until fully combined.
- Mix in Dry Ingredients: Add the flour, baking soda, and kosher salt to the mixer. Mix on low speed until just combined.
- Stir in Chocolate Chips & Potato Chips: Stir in the chocolate chips and 2 cups of the crushed potato chips.
- Form the Cookies: Roll the dough into 2-inch balls. Roll each ball in the remaining crushed potato chips until fully coated.
- Bake the Cookies: Place the dough balls on the prepared baking sheets, spaced 2 inches apart. Bake for 12-15 minutes or until golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Freshly Crushed Potato Chips: For the best crunch and flavor, use freshly crushed potato chips. Old chips may lose their crispness and affect the texture of the cookies.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough, not soft and chewy.
- Roll the Dough Balls Generously in Chips: Coat the dough balls thoroughly in potato chips for an extra layer of flavor and crunch. This makes the cookies even more delicious.
- Spacing is Key: Make sure the dough balls are spaced at least 2 inches apart on the baking sheet. This gives the cookies room to spread and bake evenly.
- Let Cool Before Storing: Allow the cookies to cool completely before storing them in an airtight container. This helps them stay fresh and maintain the perfect texture.
Pioneer Woman Potato Chip Cookies