Chocolate Chip Potato Chip Cookies
The perfect sweet and salty cookie. Semi-sweet chocolate chips and crunchy wavy potato chips come together for no-chill cookies in the levain style (crispy on the outside and gooey on the inside).
what to expect:
Prep Time: 15 minutes | Bake Time: 15 minutes | Total Time: 30 minutes
Yield: 16 large cookies
AKA “SAD Cookies” (more on that below)
This potato chip cookie recipe was a hit with friends when I was testing it out and it’s quickly become one of my personal favorites. It’s the perfect balance of salty and sweet and has the perfect slightly crunchy texture thanks to the potato chips.
In our house, these are called “SAD Cookies”, because they’re perfect for that time of year when those grey winter feelings are a little too prevalent and you need something cozy and comforting. They’re a low energy cookie – there are no unnecessary steps and the dough goes straight from the bowl to the oven.
Also “SAD Cookies” is way easier to say lol
What You’ll Find in This Post
Feel free to jump to what you need!
- What You’ll Need (Ingredients & Equipment)
- How to make chocolate chip potato chip cookies?
- What type of chips to use for potato chip cookies?
What You’ll Need to Make Chocolate Chip Potato Chip Cookies
Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Semi-Sweet Chocolate Chips
- Sturdy Potato Chips (more on that below)
Tools & Equipment
I intentionally kept this potato chip cookie recipe simple and sweet (and salty). All you need are two medium-sized mixing bowls, a stiff spatula or wooden spoon, a whisk, and a large cookie scoop.
If you don’t have a large cookie scoop, use a 1/4 cup measuring cup and roll the dough into a ball before placing on the tray.
How to Make Potato Chip Cookies?
If you’ve made cookies before, you can absolutely tackle these potato chip cookies! They follow the same method as other cookies that use melted butter.
Simplified steps are listed below, but the recipe card has more in-depth instructions to make sure you get consistent results.
- Preheat your oven to 350 Fahrenheit.
- Whisk together the dry ingredients.
- Whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir together.
- Fold in your chocolate chips and crushed potato chips.
- Scoop the cookies using a large cookie scoop.
- Bake and allow to cool on the tray.
These cookies are best enjoyed when they’re still slightly warm, but I like to freeze any extra that has cooled completely so they can be thawed and enjoyed whenever the mood strikes.
What Type of Chips to Use for Potato Chip Cookies?
TLDR / Baker’s Recommendation: a wavy potato chip.
I recommend using a sturdy chip when making potato chip cookies. Something like a kettle chip or, my personal preference, a wavy chip. Something that has some structure to it and can handle getting mixed into the dough without totally disintegrating.
You can certainly make these cookies with a thin-style potato chip, or whatever you have on hand, they just might not have as much crunch or texture.
If you make these chocolate chip potato chip cookies, let me know what you thought by leaving a review!
PrintChocolate Chip Potato Chip Cookies
The perfect sweet and salty cookie. Semi-sweet chocolate chips and crunchy wavy potato chips come together for no-chill cookies in the levain style (crispy on the outside and gooey on the inside).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
14 Tablespoons Unsalted Butter – melted and cooled slightly
3 cups All-Purpose Flour* – spooned and leveled
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 cup Brown Sugar – packed
3/4 cup granulated sugar
2 Large Eggs
1 Tablespoon Vanilla Extract
1 1/2 cup Semi-sweet Chocolate Chips
1 1/2 cup Roughly Crushed Potato Chips – I prefer the wavy variety, or something similarly sturdy
Instructions
- Preheat your oven to 350 Fahrenheit.
- Melt the unsalted butter (14 Tablespoons) in 30-second increments until almost entirely melted, then give it a stir to melt the final pieces. Set aside to cool.
- In a mixing bowl, whisk together the all-purpose flour (3 cups – spooned and leveled, see note), baking soda (1 teaspoon), baking powder (1/2 teaspoon), and kosher salt (1 teaspoon) until thoroughly combined – about 1 minutes.
These are your dry ingredients. - In a separate, medium-sized mixing bowl, whisk together the melted butter, brown sugar (1 cup), granulated sugar (3/4 cup), eggs (2), and vanilla extract (1 Tablespoon) until combined and there are no egg streaks.
These are your wet ingredients. - Pour the dry ingredients into the wet ingredients and then gently stir everything together with a stiff spatula or wooden spoon until no dry patches remain.
- Add the semi-sweet chocolate chips (1.5 cup) and roughly crushed potato chips (1.5 cup) to the dough and fold into the dough until everything is combined.
- Scoop the dough with a large cookie scoop (or 1/4 cup measuring cup, just roll the dough into a ball after scooping) and place dough balls on a baking sheet, about two inches apart from one another.
The dough is easiest to scoop when it’s fresh and hasn’t had a chance to sit, so allow extra scoops to wait on a plate or baking sheet while they’re waiting to go into the oven. - Bake for 13-16 minutes or until the outsides are browned and crispy and the insides are just barely set (there should be the slightest resistance when you tap the top of the cookie).
- Allow to cool on the tray and best enjoyed when they’re still a little warm.
Extras can be stored covered at room temperature or in the freezer – just allow to cool completely before freezing and thaw before enjoying.
If you’ve got the time, please leave a review by visiting the recipe on ficklebeabakehouse.com 🙂
Notes
For the most consistent results, make sure you’re measuring out your flour using the following method: give the flour a stir with a spoon or whisk, then spoon the flour into your measuring cup and level the top with the flat spine of a knife or the handle of the spoon.
To help with your grocery shopping, I’ve listed the ingredients for this recipe below with where they can generally be found in the grocery store:
Dairy
- Unsalted Butter
- Large Eggs
Pantry
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Baking Soda
- Baking Powder
- Kosher Salt
- Semi-sweet Chocolate Chips
- Potato Chips (I prefer the wavy variety since they typically have a little more structure to them)
Kallista says
These cookies are delish!! I even added a little sprinkle of flaky salt on some to give them a little salty kick. The recipe is easy to follow.
Sierra says
Yay! Love to hear it! Thanks for leaving a review 🙂