Potato Chip Cookies

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.

Course Cookies

Cuisine American

Keyword potato chip cookies, sweet and salty cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 105kcal

Author Jennifer

Ingredients

2 cups unsalted butter 4 sticks, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ cups crushed potato chips

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.

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