Potato Chip Chocolate Chip Cookies (Small Batch). If you’ve never tried adding crushed potato chips to your cookie dough, pay attention! It’s sweet, salty, crispy, crunchy and chewy! So good!
Potato Chip Chocolate Chip Cookies
I made these the other day on my Instagram stories and there were so many of you who have never done this. I was making these cookies, to re-stock my freezer with, and – we recently received two huge boxes of potato chips from Utz. This was, voted by my husband and my kids, “the best PR gift we have ever received.” Ha! So, naturally, I added some to some of the leftover cookie dough. I wanted to perfect the recipe so here it is!
Whether you call it a compost cookie or just a potato chip chocolate chip cookie, these are the best! If you have ever added Maldon sea salt flakes to the top of your chocolate chip cookies, you know what I mean. By adding the potato chips, you not only get the salty factor but you also get texture, which I love in a cookie.
These cookies are the perfect combination of crispy on the outside edges and chewy and chocolatey in the center. We used Utz Original potato chips but you can use any kind of potato chip for this recipe! We hope you enjoy!
Potato Chip Chocolate Chip Cookies
Ingredients
- 1 stick (1/2 cup) unsalted butter at room temp
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1 heaping cup crushed potato chips + more if desired
- 2 tablespoons chopped walnuts optional
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, for 3 to 5 minutes. Add the egg and vanilla, and beat on medium speed until just combined. Add the flour, baking soda and salt, and mix on low speed until just combined. Add in the chocolate chips, the crushed potato chips and the walnuts and turn on the mixer for just a few seconds to combine.
- Scoop out the cookie dough, (about a heaping tablespoon sized scoop) and place the cookie dough balls about 2 inches apart on the prepared baking sheets and bake until golden, for about 12 to 14 minutes. Let cool for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy with a big glass of milk!
This is amazing. I have never heard of using potato in a cookie. It looks very different. Can’t wait to try it.