Sweet and salty Potato Chip Cookies are incredibly buttery and bake to the softest consistency while having tiny crispy bites of salty potato chips evenly baked throughout. This best-of-both-worlds sweet and salty treat will be an instant hit for the whole family.

These cookies are always requested to bring to every party, just like my Chewy Oatmeal Cookies, Lemon Sugar Cookies, and Peanut Butter Cup Cookies.

Sweet and salty potato chip cookies in a stack.

Potato Chip Cookies

  • The perfect sweet and salty treat to satisfy all of those cravings.
  • These cookies are super easy to make.
  • My kids love these tasty cookies and they are a great family-friendly treat.
  • These are only made with 5 ingredients. You can’t beat that!
Ingredients lined up for potato chip cookies.

Ingredients For Potato Chip Cookies

  • Butter – use unsalted butter for this recipe. Be sure to soften the butter before baking.
  • Sugar – Use standard granulated sugar for this recipe.
  • Vanilla – Vanilla extract ties the flavors together nicely.
  • Flour –All-purpose flour is needed for this recipe. If you use other flour, it may change the texture of the cookies.
  • Potato Chips – Use standard, classic, potato chips. If you get other flavors, it will make for a unique taste.
Step by step photos on how to make potato chip cookies.

How To Make Potato Chip Cookies

  1. Prepare. Preheat your oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat.
  2. Cream. Cream the butter, sugar, and vanilla with an electric mixer.
  3. Add. Stir in the flour until a nice dough is formed.
  4. Combine. The potato chips with the formed dough and stir until an even dough is made.
  5. Scoop. The cookies onto a prepared baking sheet with a silicone mat. Use a cookie scoop to help get even cookies.
  6. Bake. Bake for 10-12 minutes. Cool the cookies on a wire rack and enjoy!
Cooked potato chip cookies on a wire rack.

Tips & Variations

  • Want to easily crush your potato chips? Toss them into a plastic zip-top baggie and crush them with your fists. You can make them as finely crushed or as chunky as you want.
  • Remember to soften your butter! Nothing is worse than reaching for your butter, only to realize that you forgot to let it soften on the countertop. Your best bet is to let it get to room temperature for about an hour prior to using it.
  • Use a cookie scoop. If you want all of your cookies to look picture-perfect and bake evenly, make sure to check out my guide to scooping the perfect cookie!
  • Chocolate Chips. Add a cup of chocolate chips, we love adding white chocolate chips.
Platter with potato chip cookies on them.

Recipe FAQ

Can I freeze potato chip cookies?

Yes! You can either freeze these cookies after they’ve been baked or freeze the dough in 1 Tablespoon balls to bake for later.

How long will potato chip cookies stay fresh?

In an airtight container at room temperature, these sweet and salty cookies will stay fresh for about 3-4 days.

Stack of potato chip cookies.

Storing

  • Store. Cooked cookies in an airtight container at room temperature for about 5 days.
  • Freezing. Freeze these cookies either baked or as dough balls. Once baked, freeze the cooled cookies in an air-tight freezer-friendly container. Or, you can also freeze the dough in an airtight container. Form them into balls before freezing for easy baking.

More sprinkles, please! Subscribe to my newsletter for weekly meal planning. Follow on Facebook, Pinterest, and Instagram for fun behind the scenes, mom life, and the newest recipes!

Potato chip cookies on a cooling rack.
4.94 from 33 ratings
Leave a Review
Servings: 60 cookies

Potato Chip Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Potato Chip Cookies are salty and sweet – the best of both worlds! These cookies are incredibly buttery and bake to the softest consistency while having tiny crispy bites of salty potato chips evenly baked throughout.
Print Recipe Pin Recipe

Ingredients

Instructions
 

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mat.
  • In a large mixing bowl, using a stand or hand mixer, cream butter, sugar and vanilla. 
  • Gradually add flour; mix well. 
  • Gently fold in potato chips. 
  • Drop dough by level tablespoonfuls onto prepared baking sheets. If you need help, check out my guide to scooping the perfect cookie!
  • Bake for 10 to 12 minutes. Transfer to wire cooling racks.

Notes

  • Want to easily crush your potato chips? Toss them into a plastic zip-top baggie and crush them with your fists. You can make them as finely crushed or as chunky as you want.
  • Remember to soften your butter! Nothing is worse than reaching for your butter, only to realize that you forgot to let it soften on the countertop. Your best bet is to let it get to room temperature for about an hour prior to using it.
  • Use a cookie scoop. If you want all of your cookies to look picture-perfect and bake evenly, make sure you use a cookie scoop!
  • Chocolate Chips. Add a cup of chocolate chips, we love adding white chocolate chips.
  • Store. Cooked cookies in an airtight container at room temperature for about 5 days.
  • Freezing. Freeze these cookies either baked or as dough balls. Once baked, freeze the cooled cookies in an air-tight freezer-friendly container. Or, you can also freeze the dough in an airtight container. Form them into balls before freezing for easy baking.
Calories: 105kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 12mg, Potassium: 35mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 189IU, Vitamin C: 0.5mg, Calcium: 3mg, Iron: 0.4mg
Cuisine: American
Course: Cookies
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

Some of the links above are affiliate links, which pay me a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.