Description
These Potato Chip Cookies combine the perfect balance of sweet and salty flavors with a delightful crunch from crushed ruffled potato chips. Soft, chewy, and studded with chocolate chips, these cookies offer a unique twist on a classic treat, ideal for anyone looking to impress with a fun and flavorful dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 2 cups lightly crushed ruffled potato chips
- 1 1/2 cups chocolate chips
Instructions
- Cream Butter and Sugars: Using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture, mixing well until fully incorporated.
- Mix in Dry Ingredients: Gradually add the all-purpose flour, baking soda, and kosher salt to the wet ingredients, gently mixing until just combined to avoid over-mixing and ensure tender cookies.
- Fold in Chips: Carefully fold in the lightly crushed ruffled potato chips and chocolate chips so that they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour to prevent spreading during baking and to improve flavor development.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prepare for baking.
- Portion and Place: Scoop the chilled dough into 1-inch balls and place them at least 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges start to brown slightly while the centers remain soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes, then transfer to a cooling rack to cool completely.
Notes
- Lightly crushing the potato chips preserves some crunchiness and texture in the cookies.
- Refrigerating the dough helps control cookie spread and intensifies flavor.
- Use ruffled potato chips for better texture and bite.
- For softer cookies, remove from oven when edges are just starting to brown.
- Store cookies in an airtight container at room temperature for up to 5 days.
