Chocolate Chip Potato Chip Cookies
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How to Make Chocolate Chip Potato Chip Cookies
Chewy, sweet, lightly salty chocolate chip potato chip cookies are just a few ingredients away! And thankfully, now we know what to do with those crushed chips at the bottom of the bag, if we don’t just turn that bag upside down and pour them into our mouths, that is. 😉
While I am an ALL COOKIE LOVER (click here to see my entire cookie recipe collection) there is always a soft spot for chocolate chips with everyone I know. This is one of those fun recipes you can bring and folks will say “Now WHAT did you say these were?”, prompting them to eat one out of curiosity, and then a second out of need.
Let’s get baking!
Now y’all know I tend to lean towards generic when it comes to ingredients so if I ever tell you I use a name brand you need to know that it makes a difference. Having said that, feel free to use generic anyway because I am not the boss of you.
To make these chocolate chip potato chip cookies you’ll need:
- Unsalted butter
- Brown sugar
- White sugar
- Eggs
- Self rising flour
- Vanilla
- Semi sweet chocolate chips (I really like Ghirardelli’s for this recipe)
- Some crushed potato chips
- In large mixing bowl, place butter, brown sugar, and white sugar.
- Beat with an electric mixer until well combined and creamy.
- To mixing bowl add: eggs, flour, and vanilla.
- Beat again until fully incorporated, scraping down sides if needed.
- Add in chocolate chips and potato chips and mix again until integrated into the dough.
- Cover dough and refrigerate for an hour.
I know you probably want to skip this step. I get it. Patience is not one of my spiritual gifts. 😉 But I actually bit the bullet and wait the hour on these to get the texture I want.
- Using a cookie dough scoop (about a tablespoon in size), place scoops of dough about two inches apart on lightly greased baking sheet.
- I mosh them down just a tiny bit in the middle so they aren’t ball shaped, but not much.
- Bake at 350 for 10-12 minutes, being careful not to over brown but removing when it is just lightly browned around the edges.
Oh. My. Goodness. Make sure you try one warm!
They are great at room temp of course but once they have cooled I like to wrap one in a paper towel and put it in the microwave for a ten seconds or so.
Beautiful little cookies! You’ve been good all week and now it is time to reward yourself!
Enjoy.
Ingredients
- 1 cup unsalted butter at room temp
- 1 cup light brown sugar
- 1 cup white sugar
- 2 eggs
- 2.5 cups self rising flour
- 2 teaspoons good quality vanilla
- 2 cups semi sweet chocolate chips best quality you can find, I use Ghiradelli for these
- 2 cups coarsely crushed wavy potato chips
Instructions
- In large mixing bowl, place butter, brown sugar, and white sugar. Beat with an electric mixer until well combined and creamy.
- To mixing bowl add: eggs, flour, and vanilla. Beat again until fully incorporated, scraping down sides if needed.
- Add in chocolate chips and potato chips and mix again until integrated into the dough.
- Cover dough and refrigerate for an hour.
- Using a cookie dough scoop, place scoops of dough about two inches apart on lightly greased baking sheet.
- Bake at 350 for 10-12 minutes, being careful not to over brown but removing when it is just lightly browned around the edges.
Nutrition
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-Mother Teresa
This post is featured in Meal Plan Monday.
These sound great! How many cookies do you get from this recipe?
I need one NOW!
This recipe sounds good to me, just printed it out and will definitely have a go at it, grandkids should love them. Thank you again for your great recipes. Have a great day and God Bless lmxxx
No Baking Soda? I’m tempted to add it… hmmm?
I believe the baking soda isn’t needed because the recipe calls for self rising flour. There is enough baking powder in the self rising flour to take care of it… correct me if I’m wrong? 🙂
This cookie recipe sounds yummy,plan to make it when my grandchildren visit in May.
Thank you.
I hope y’all have a wonderful time making and eating the cookies Ruth!!
Any way i can skip the chill? I do a kids cooking class that is an hour long and i want to make these but would not have time for the kids to chill dough
Hi Christy I made these already but they turned out a little hard to chew, is it something I overdid either in the baking or the stirring. I like them but those were some of the comments I received.