Potato Chip Cookies
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!
Servings: 36 cookies
Ingredients
- 1 cup butter , softened to room temperature
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 & 1/2 cups all-purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups lightly crushed ruffled potato chips (see note)
- 1 & 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Using an electric mixer, cream together the butter, sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
- Beat in the eggs and vanilla until combined. Then add in the flour, baking soda, and salt, mixing until thoroughly incorporated.
- Gently fold in the potato chips and chocolate chips.
- Cover and refrigerate for 1 hour.
- Using a cookie scoop, roll into 1-inch balls and place them 2-inches apart on the prepared baking sheets.
- Bake for about 11 minutes, or until the cookies are just lightly brown around the edges.
- Allow the cookies to cool on the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- Enjoy with a glass of cold milk!
Notes
Potato chips should be crushed well, but not total crumbs or dust. You
want pieces, so they add texture and crunch to the cookies.
want pieces, so they add texture and crunch to the cookies.
Nutrition
Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 139mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg