Potato Chip Cookies
These chewy Potato Chip Cookies blend crushed ruffled chips and rich chocolate chips for a perfect balance of salty and sweet in every bite.
15 Servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups ruffled potato chips lightly crushed
- 1½ cups semi-sweet chocolate chips
Instructions
Prepare the Dough Base:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat for 2 to 3 minutes until the mixture becomes light and fluffy.
Incorporate Wet Ingredients:
- Add the eggs and vanilla extract to the creamed mixture. Continue to beat until fully incorporated and the texture is smooth.
Add Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to ensure tender cookies.
Fold in Add-ins:
- Gently fold in the crushed potato chips and chocolate chips until evenly distributed throughout the dough.
Chill the Dough:
- Cover the bowl and refrigerate the dough for at least 1 hour. Chilling the dough helps enhance the flavor and prevent excessive spreading during baking.
Prepare for Baking:
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Portion and Bake:
- Using a cookie scoop or tablespoon, portion the dough into 1-inch balls and arrange them at least 2 inches apart on the prepared baking sheets.
Bake the Cookies:
- Bake each batch for 10 to 12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. The cookies will continue to set as they cool.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
To make this recipe gluten-free:
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum for structure.
- Ensure the baking soda and all other ingredients (especially the potato chips) are certified gluten-free, as cross-contamination is possible in some brands.