Potato Chip Cookies
Potato chip cookies combine the sweetness of cookie dough with the salty crunch of potato chips for a delightful treat that's perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Use high-quality unsalted butter for best results.
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 1/2 cups crushed potato chips Any flavor of potato chips can be used.
- 1 cup chocolate chips (optional) Consider different types of chocolate.
- 1/2 cup chopped nuts (optional) Can use any preferred type of nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs to the sugar mixture. Beat well until everything is combined.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the crushed potato chips. If you're using chocolate chips or nuts, add them at this stage and mix well.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked; they will firm up as the cookies cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. Chilling dough can prevent excessive spreading.