Potato Chip Cookies

12 Dec

This past Saturday, I hosted a Christmas Party for my family.  Unlike past years in which the theme  was dedicated to a “cookie swap”; this year everyone bought over something they enjoyed.  Whether it was Brandy’s chili dip, or Erin’s famous brownies, or my moms cupcakes, it was something to be enjoyed by all!  I couldn’t let everyone leave without something, so this year I began my baking with these:  Potato Chip Cookies!  These are your basic chocolate chip cookie with a twist added into the dough – crushed potato chips.  The saltines of the potato chips adds a nice compliment to the sweetness of the brown sugar and chocolate chips.  Also, they are super easy to make.  As you can see from my pictures, the cookies came out very big.  This recipe yielded a little over 4 dozen cookies.


  • 3/4 cup(s) (1 1/2 sticks) unsalted butter
  • 1 cup(s) (packed) light brown sugar
  • 1 cup(s) granulated sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla
  • 2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 2 cup(s) (crushed) potato chips
  • 1 cup(s) chocolate chips
  • Heat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips.
  • Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.



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