Loaded with semi-sweet chocolate chips and crunchy pieces of chips, these Potato Chip Cookies are sweet and salty plus crunchy and chewy. Your tastebuds will thank you for it!

Got extra potato chips? Make these kitchen sink cookies, too!

Easy Potato Chip Cookies Recipe

These potato chip chocolate chip cookies are the new obsession in my house. They disappear from the kitchen faster than I can bake them! And it’s no surprise why – these cookies are the perfect balance of sweet and salty, satisfying pretty much any possible craving. Add a cold glass of milk and you have the perfect little treat.

Why Add Chips to Cookies?

The combination of salty potato chips with semi-sweet chocolate chips is not only a flavor match made in heaven but a texture one too. The potato chip pieces add crunch in what would otherwise be a soft, gooey cookie. Sweet and salty plus crunchy and chewy. Your tastebuds will thank you for it!

Ingredients Needed

You’ll need just a short list of pantry items to make these addictive potato chip cookies.
(Scroll below to the printable recipe card for details and measurements.)

• Butter – Softened just to room temperature. Melted butter or overly softened butter will cause the cookies to spread more.
• Sugars – Both brown sugar and granulated sugar add sweetness to these cookies.
• Eggs – To give the cookies structure.
• Vanilla – For flavor.
• Flour – Use the spoon and level technique for proper measuring.
• Baking soda – A leavening agent to give the cookies a little lift.
• Salt – So the cookie flavor isn’t flat.
• Potato chips – Ruffled potato chips, like Ruffles Originals, work best as they have more texture and hold up better when mixing.
• Chocolate chip – I use standard semi-sweet but feel free to add in dark chocolate if you prefer. Butterscotch chips are also great.

How to Make Potato Chip Cookies

This dough comes together very easily – I don’t even use a separate bowl for the dry ingredients – but keep in mind that it does need to chill for an hour.
(Scroll below to the printable recipe card for details and measurements.)

1. Make the dough. Cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla, followed by the dry ingredients. Mix until incorporated. Fold in the potato chips and chocolate chips.
2. Chill. Cover the dough and refrigerate for an hour.
3. Bake. Use a cookie scoop to place dough balls 2 inches apart on the baking sheet. Bake for 11 minutes, until lightly brown around the edges.
4. Cool. Cool on the pan for a few minutes then transfer to a wire rack. Enjoy!

Tip: Do Not Completely Crush the Chips

The potato chips should be crushed when you mix them in but don’t go overboard and crush them into total crumbs or dust. The pieces are necessary to add texture and crunch to the cookies. That’s also why I recommend ruffled chips vs regular chips.

Proper Storage

• Storing leftover baked cookies. Baked potato chip cookies can be stored at room temperature for up to 3 days. Keep them in an airtight container or ziploc bag to prevent them from drying out.
• Freeze baked cookies. To freeze the baked cookies, simply allow them to cool completely and transfer them to a freezer-safe container or ziploc. Freeze for 3 months and thaw on the counter (or in the microwave for 15 seconds).
• To freeze raw dough. To freeze the dough balls, flash freeze them on a baking sheet then transfer the frozen dough balls to a freezer safe container. You can bake them directly from frozen, they’ll just need an extra minute or two in the oven.

More Easy Cookie Recipes:

• Ranger Cookies
• Easy Sugar Cookies {only 3 ingredients!}
• Easy Peanut Butter Cookies {only 5 ingredients!}
• DoubleTree Cookies {famous recipe}
• Snickerdoodle Cookies
• Coconut Macaroons

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!