Potato Chip Chocolate Chip Cookies

Filling up your cookie jar is never a bad idea. This simple recipe for chocolate chip cookies and potato chips will please the whole family in no time!

The “mashed potato chocolate chip cookies” are a delicious and easy to make dessert. The recipe is simple, but the end result is amazing.

Cookies made with browned butter and chocolate chips and stuffed with potato chips? Please accept my request. These chocolate chip potato chip cookies are the perfect salty-sweet combination!

Cookies with Potato Chips and Chocolate Chips

COOKIES WITH POTATO CHIPS AND CHOCOLATE CHIP OH MY GOD, OH MY GOD, OH MY GOD, I’m sorry, but I can’t help myself when it comes to these nasty guys. As I type this, my mouth is watering. Espresso chocolate chip cookies, toffee chocolate chip cookies, double chocolate chip cookies, chocolate chip cookie cake… we know you adore chocolate chip cookies. They are, after all, the most ideal meal of all time. These chocolate chip potato chip cookies, on the other hand, put all other cookies to shame. Every mouthful is buttery, gooey in the centre, crispy on the outside, and bursting with salty-sweet taste. They’re going to be a hit with you.

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What exactly are chocolate chip potato chip cookies?

They’re our favorite browned butter chocolate chip cookies with dark chocolate chips and crispy potato chips, as the name implies. With melty chocolate chunks, crispy potato chips, and chewy cookie in every mouthful, they’re the ultimate salty-sweet cookie of your dreams. They’re quite addictive and go well with a glass of cold milk. *Chefs exchange kisses*

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What ingredients do you need to make potato chip cookies?

All of the typical chocolate chip cookie components, plus potato chips, are used in these entertaining chocolate chip cookies. The majority of them are pantry essentials that you most likely already have!

  • You may use salted butter instead, but we like to be able to manage how much salt goes into our cookies.
  • Brown Sugar + White Sugar: These cookies have the right chewy texture thanks to a mix of brown and white sugar.
  • Eggs: For the ideal soft, not too cakey, chewy cookie, you’ll need one egg and one egg yolk.
  • Make sure you use the best vanilla extract you can afford–it will make or break your cookies. Rodelle is one of our favorites.
  • All-Purpose Flour: The ultimate soft and chewy cookie is made using all-purpose flour.
  • Baking Soda: Every delicious cookie requires a boost of flavor. These cookies will rise perfectly thanks to the baking soda.
  • Salt is the most significant component in these potato chip chocolate chip cookies, according to our experts. In baked foods, salt is crucial. It will enhance the taste of your cookies and elevate them from handmade to gourmet.
  • Chocolate: We like to use a chocolate bar that has been cut up or some high-quality disks. They don’t include any chemicals or fillers, so instead of drying out in the oven, they puddle more and remain melty!
  • Obviously, potato chips. We used Lay’s and would suggest a similar brand!

Which potato chips should you choose?

We tried a variety of types and discovered that a Lay’s style potato chip is the obvious winner. Kettle chips are thicker and more likely to go wet, crinkle chips are too crunchy, but basic, thin Lay’s were perfect! That said, use whatever ingredients you have on hand; they’ll still be great.

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How do you keep chocolate chip potato chip cookies fresh?

The one issue in these otherwise perfect potato chip cookies is that they don’t store well. When the potato chips are left out for more than a day or two, they get mushy or crumble into the cookies. They’re finest eaten just after they’ve come out of the oven or the following day! If you can’t finish all of your cookies in one sitting, freeze them!

What is the best way to freeze potato chip cookies?

When it comes to freezing these bad guys, you have two alternatives, both of which are excellent!

  1. To freeze the dough for later baking, use a 1 ounce cookie scoop to scoop the dough into balls while it is still at room temperature. Freeze the dough balls for up to 3 months in a freezer-safe ziploc bag or airtight container. When you’re ready to make your cookies, defrost the dough out on the counter for an hour before baking as directed. Depending on how cold the cookies are, they may take a little longer to cook!
  2. Freeze the cooked cookies: You may freeze the baked cookies as well. Allow the cookies to cool fully before arranging them in an even layer in an airtight plastic bag. Cookies may be stored for up to three months.

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We can’t wait for you to try these salty sweet chocolate chip cookies. Bbs, have fun baking!

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Print

Cookies made with browned butter and chocolate chips and stuffed with potato chips? Please accept my request. These chocolate chip potato chip cookies are the perfect salty-sweet combination!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 12 minutes
  • Time spent: 32 minutes
  • 1 batch yields 18 cookies.
  • Desserts are a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 12 minutes
  • Time spent: 32 minutes
  • 1 batch yields 18 cookies.
  • Desserts are a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 12 minutes
  • Time spent: 32 minutes
  • 1 batch yields 18 cookies.
  • Desserts are a category of food.
  • Oven method
  • American cuisine

Ingredients

  • a third of a cup of unsalted butter
  • 1 cup packed brown sugar
  • a quarter cup of granulated sugar
  • 1 room temperature egg + 1 egg yolk
  • 1 tbsp extract de vanille
  • 1 3/4 cup flour (all-purpose)
  • a quarter teaspoon of baking soda
  • 1 teaspoon salt + a pinch of salt for sprinkling
  • 1 1/2 cups chopped semisweet chocolate
  • 1 cup gently crushed potato chips (we used Lay’s)*

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently, until it foams and becomes golden brown, giving a nutty scent. Make sure the butter is very little browned. When butter browns, the moisture evaporates, causing your dough to dry up. Remove the butter from the stove as soon as it begins to become brown and smell nutty to avoid any additional liquid from escaping. Remove the butter from the heat and set it aside to cool.
  2. Combine the cooled brown butter, brown sugar, and white sugar in a large mixing basin. Mix everything together until it’s smooth. Combine the egg, egg yolk, and vanilla essence in a mixing bowl. Mix thoroughly.
  3. Combine the flour, salt, and baking soda in a separate basin. Half of the dry ingredients should be mixed into the wet until everything is combined. Slowly incorporate the remaining flour, a little at a time, pausing if the dough becomes too dry. * Combine the chocolate and crushed potato chips in a mixing bowl. Don’t overmix the ingredients.
  4. Scoop the cookie batter into balls using a 1 ounce cookie. Refrigerate the cookie dough for at least 30 minutes, or up to 24 hours.
  5. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Place the cooled cookie dough balls on the prepared baking sheet 2 inches apart. Bake for 11 minutes*, or until the rims are golden brown and the centers have swelled up but are still gooey in the middle.
  6. Season with a pinch of salt. Allow to cool completely before eating.

Potato chip chocolate chip cookies, kitchen sink cookies, chocolate chip cookies are some of the terms used to describe these cookies.

Notes

*Be careful not to overcrush the chips, as this will cause them to break down even more when they mix into the batter!

*Because browned butter evaporates at varying rates, you may end up with less liquid in some cases than in others. As a result, we suggest adding the flour in small steps to avoid overdoing it and ending up with a dry dough.

*Because every oven is different, keep an eye on your cookies. We suggest pulling them out as soon as they’ve swelled up and started to get golden brown around the edges. The middles of the cookies should still be uncooked. If you leave them in any longer, they will not have the gooey center you want.

Potato-Chip-Chocolate-Chip-Cookies

The “everything cookies with potato chips” is a recipe for chocolate chip cookies. The ingredients are simple, and the taste is amazing.

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