Potato Chip Cookies
Whenever I bake potato chip cookies, someone always asks for the recipe. They’re chewy in the middle, crisp on the edges, and have this irresistible salty-sweet combo, thanks to the chips and chocolate!
Table of Contents
Why I Love This Recipe
Getting the salt level just right can be tricky—too much overwhelms, too little and the sweet-salty balance falls flat. With salty wavy chips and sweet chocolate chips, this recipe nails it.
I found it in a Beta Sigma Phi Dessert cookbook full of simple, unique treats. I had never heard of potato chip cookies before, so of course I had to try them. I’m so glad I did – they remind me of cowboy cookies but with extra crunch and a delicious salty-sweet flavor.
- The salty and sweet combo is spot on. The crushed potato chips give the cookies a salty crunch that balances perfectly with the brown sugar and chocolate chips.
- They have the best texture. The rolled oats make the centers chewy while the edges bake up crisp, just the way I like them – a lot like my old-fashioned oatmeal cookies!
- They always surprise people. No one expects potato chips in cookies, but once they try them, they’re hooked and always ask for the recipe.
- They make a big batch. I like baking these when I need a reliable treat to share with friends or stock the freezer for easy desserts later.
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Key Ingredients and Substitutions
- Shortening: Adds structure and tenderness to the cookies, helping them hold their shape.
- Salted Butter: Adds richness and a touch of salt to balance the sweetness. If using unsalted butter, add an extra ¼ teaspoon of salt to the dough.
- Granulated Sugar: Provides sweetness and helps the cookies brown. Works in tandem with the brown sugar for perfect texture.
- Brown Sugar: Adds deep, caramel-like sweetness and chewiness. Light or dark brown sugar both work, but dark will give a more molasses-forward flavor.
- Crushed Wavy Salted Potato Chips: The surprise ingredient! These add salty crunch and make the cookies uniquely delicious. Wavy chips hold up best, but any plain salted chip will work. Don’t use flavored varieties.
- Eggs: Bind the dough together and give the cookies their chewy texture.
- Walnuts: Add crunch and a nutty bite that complements the sweet and salty flavors. Pecans or chopped almonds work too or skip them for a nut-free version.
- Baking Soda & Baking Powder: Both leavening agents work together to give the cookies lift and softness. Be sure they’re fresh for best results.
- All-Purpose Flour: The foundation of the dough that gives the cookies structure. You can use a cup-for-cup gluten-free flour blend if needed.
- Rolled Oats: Add hearty texture and a bit of chew. Use old-fashioned rolled oats for the best consistency.
- Chocolate Chips: Bring rich, melty sweetness to balance the salt and crunch. You can use semi-sweet, dark, or milk chocolate chips.
How to Make Potato Chip Cookies
Preparation
Preheat your oven to 375˚F. Set out an ungreased cookie sheet and prepare a #40 (2 tablespoon) cookie scoop if you have one. Crush the potato chips and chop the walnuts.
Step 1 – Cream the Fats and Sugars
In a stand mixer, beat together the shortening, salted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2 minutes on medium speed.
Step 2 – Add Chips and Eggs
Add the crushed potato chips and beaten eggs to the creamed mixture. Mix until just combined.
Step 3 – Add Dry Ingredients
Add the chopped walnuts, baking soda, baking powder, flour, oats, and chocolate chips—one at a time, mixing after each addition until everything is well incorporated.
Step 4 – Shape the Cookies
Scoop out dough in 2-tablespoon portions and shape into balls. Flatten each one slightly before placing them on the ungreased cookie sheet.
Step 5 – Bake and Cool
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Lynette’s Tip
I recommend using just a cookie scoop if you prefer a more plump cookie – bake as directed without flattening. If you roll and slightly flatten the dough, the cookies will spread more. Also, keep in mind that your last batch may spread less as the oats continue to absorb moisture. For consistently fluffy cookies from the start, let the dough sit for 30 minutes before baking.
Recipe FAQs
Stick with plain wavy salted chips – no flavors, ridges preferred for texture. Avoid baked chips or those with added seasonings or oils.
Nope! Aim for a mix of small bits and slightly larger flakes. You want to see and feel the crunch in the finished cookie.
They’re mostly chewy with crisp edges, thanks to the oats, brown sugar, and potato chips. The chips also add a light crunch throughout.
Potato Chip Cookies
Equipment
- hand mixer or stand mixer
Ingredients
- ½ Cup shortening
- ½ Cup salted butter
- 1 Cup granulated sugar
- 1 Cup brown sugar
- 2 Cups crushed wavy salted potato chips
- 2 large eggs beaten
- 1 Cup walnuts chopped
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 ¾ Cup all-purpose flour
- 2 ½ Cups rolled oats
- 1 Cup chocolate chips
Instructions
- Preheat the oven to 375˚F.
- In a mixer, beat together the shortening, butter, white sugar, and brown sugar until light and fluffy. (Beat on #4 Kitchen Aid for 2 minutes.)
- Add the potato chips and eggs. Mix.
- Add the remaining ingredients in order, mixing after adding each one.
- Scoop 2 tablespoons into balls of dough. (I use a #40, 2 Tablespoon cookie scoop.) Flatten slightly.
- Bake in the preheated 375˚F oven on an ungreased cookie sheet for 8-10 minutes. Let cool 3 minutes and then move to a cooling rack.
Notes
My Favorite Variations
- Chocolate Swap: Skip the chocolate chips and add in toffee bits or butterscotch chips instead. Both pair perfectly with the salty-sweet vibe of the crushed chips.
- Nut Variations: Swap the walnuts for pecans or chopped almonds or leave them out entirely if you want a nut-free version.
- Double the Recipe: The original recipe was actually doubled but I knew I didn’t need that many cookies!
