Potato Chip Cookies are the perfect combination of salty and sweet! Butterscotch chips and potato chips pair so well together in this potato chip cookie recipe!
What are potato chip cookies?
Potato Chip Cookies are cookies that have butterscotch chips and crushed up potato chips in them! Definitely a little bit unique and I admit I was a little skeptical about making these cookies since it just sounds a little bit strange to be putting potato chips in a cookie, but they are actually really amazing.
I was a little bit wary about adding butterscotch chips also, but something about the flavor combination of the butterscotch chips and the potato chips is absolutely delicious. The dough is amazing too which is important to me since I am one of those people that makes cookies mostly so that I can eat the dough!
How to make the best cookies:
After trying out lots of cookie recipes over the years, I have picked up several important tips for making the absolute best cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Ingredients in Potato Chip Cookies
Butter – You will need 1 cup (2 sticks) of butter, softened to room temperature. Real butter definitely works best!
Brown Sugar – For best results, make sure your brown sugar is fresh.
Sugar – You will need 1 cup of granulated sugar to add the rest of the sweetness to the cookies.
Eggs – 2 large eggs are needed for the recipe.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Baking soda – One teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.
Potato Chips – You will need 2 cups of crushed potato chips. Regular Lays chips. You can just crush them with your fingers or a rolling pin. You don’t want to crush them too much, because you want decent sized pieces in the cookies.
Butterscotch Chips – Use about 1/2-1 cup of butterscotch chips. I usually only use 1/2 cup because they are so sweet, but if you really like sweet, add the whole cup!
How to make Potato Chip Cookies
Preheat the oven to 350°.
Cream together butter and sugars for about 2-3 minutes with an electric mixer.
Add the eggs and mix for another 2 minutes.
Add the flour and baking soda and mix well.
Stir in the potato chips and butterscotch chips until evenly distributed throughout the dough.
Use a cookie scoop to scoop the dough and roll into 1-inch balls. Place the cookie dough balls on a greased cookie sheet or one that has been lined with parchment paper or a silicone mat. Bake for about 10 minutes or until light golden brown.
What type of potato chips to use?
I used regular Lays Original Potato Chips and I think that these work the best. I’m not sure that BBQ chips or Sour Cream and Onion chips would be quite as good in a cookie, but I guess you could get really creative if you wanted to and use whatever variety of chips you like!
POTATO CHIP COOKIES
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 ¼ cups flour
- 1 tsp. baking soda
- 2 cups crushed potato chips
- 1 cup butterscotch chips I like to use about half of this because they are so sweet, so maybe start with 1/2 cup and add more if desired
- Preheat the oven to 350°.
- Cream together butter and sugars for about 2-3 minutes with an electric mixer.
- Add the eggs and mix for another 2 minutes.
- Add the flour and baking soda and mix well.
- Stir in the potato chips and butterscotch chips until evenly distributed throughout the dough.
- Use a cookie scoop to scoop the dough and roll into 1-inch balls. Place the cookie dough balls on a greased cookie sheet or one that has been lined with parchment paper or a silicone mat. Bake for about 10 minutes or until light golden brown.
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How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
Why do my cookies burn on the bottom but aren’t done in the middle?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
HOW LONG TO LET COOKIES COOL
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cookies are usually cool enough to eat! Warm cookies are the best!
CAN I FREEZE COOKIE DOUGH?
Yes, if you plan on freezing your dough, I recommend having it already portioned into the proper-sized cookie scoops so that you can place them on a baking sheet and let them thaw a minute or two as you preheat the oven. Then bake at the recommended time and enjoy.
Other cookie recipes that we love:
- Banana Cream Cookies
- Mint Chocolate Pudding Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Lemon Pudding Cookies
- Cookies and Cream Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Lemon Cake Mix Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- The Best Snickerdoodle Cookies
- Reese’s Peanut Butter Cookies
Potato Chip Cookies are the perfect combination of salty and sweet! Butterscotch chips and potato chips pair together so well in this potato chip cookie recipe!
Syed Amanatullah says
Really tasteful with aroma if potato chips
Matt Miller says
Okay, so I subbed pork rinds…someone found my potato chips before I got to them and I’m snowed in. The butterscotch chips really overpower the pork ski n flavor, but the cookies are good. A bit too sweet for me, personally. Maybe semi-sweet chocolate, instead of butterscotch would be better for me. And maybe the potato chips have a bigger impact than the pork skins.
Natalee Leslie says
Not a huge fan of butterscotch.. Has anyone tried it with the caramel bits?
Try Reese’s Pieces candy!! My aunt has made these for years and my favorite cookie
What a fantastic idea! I’m definitely going to try that next time!!!
These are incredible with Heath toffee bits!
What a great idea!
Linda Pflasterer says
Could choc chips be used instead?
Can I leave out the butterscotch chips all together? Don’t want to add choc chips either. Thanks.
Absolutely! I’ve left the butterscotch chips out before and they are still deliciously salty and sweet!
This is genius, I have a homebased baked goods business and I would love to make these ifnyou dont mind. I never give the recipe out.thank you
JK Satterwhite says
Could you use a packaged mix and add potato chips to make these?
I’m sure that would work great – good idea!
Susan Vetter says
My mother made cornflake cookies when I was little. When I made these, the flavor of the dough was very similar. I have not been able to the recipe so the next time I make this I am going to substitute the cornflakes for thr thr chips and coconut for the chips. I think they will taste just like Moms.
Cornflakes and coconut sound fantastic!
I don’t like butterscotch so I’m going to use resses peanut butter chips
That sounds like a fabulous and delicious substitution idea!
These were great. I made a few sheets of cookies and then put the batter in the fridge to finish the next day. I was worried the chips might loose their crunch but they did not. Thank you for a yummy recipe.
that sounds great!
Yolanda Jackson says
Love it and my followers love it as well
So glad to hear Yolanda!