potato chip cookie recipe
The Best potato chip cookie recipe
What I love most about these cookies is how they balance the flavors so well. The buttery dough gives way to the salty, crispy edges of the potato chips, and the hint of cinnamon ties everything together without overpowering. They’re not too sweet, not too salty—just enough to satisfy a real craving without feeling like a guilty indulgence. Plus, they’re surprisingly healthy in a way that feels indulgent. The potato chips add a fiber boost, and the whole-grain flour keeps them from being too heavy. My family loves them because they’re kid-approved, easy to make ahead, and they never taste the same twice—even if the ingredients are the same. They’re the kind of recipe that feels like a secret, but once you have the right proportions, they’re foolproof.
Crispy Potato Chip Cookie Dough
A fun twist on classic cookie dough, infused with the salty crunch of potato chips for a nostalgic, indulgent treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup potato chips, finely crushed
- 1 cup chocolate chips
- 1 large egg
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a food processor, pulse crushed potato chips until finely ground. Transfer to a bowl. In another bowl, mix flour and salt. -
3
Cream butter with an electric mixer until smooth. Add egg and vanilla, mixing until combined. -
4
Gently fold in the potato chip mixture, then chocolate chips. Divide dough into 8 small balls. -
5
Place balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes until edges are lightly golden. -
6
While cookies bake, heat tomato sauce with garlic and olive oil in a saucepan over medium heat until warm. Cool slightly. -
7
Drizzle warm sauce over cooled cookies and let set before serving.
🔧Equipment
- Mixing bowl
- Food processor or heavy-duty knife
- Baking sheet
- Parchment paper
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Potato Chip Cookie Dough Works
❓ Frequently Asked Questions About Crispy Potato Chip Cookie Dough
How do I store the potato chip cookies to keep them fresh longer?
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a sealed bag or container. Thaw at room temperature before serving.
Can I substitute regular potato chips for the flavored ones in this recipe?
Yes, you can use regular potato chips, but the flavor will be less pronounced. If you prefer a more pronounced taste, stick to the flavored variety, or try a mix of two different types for a custom flavor profile.
What if I don’t have a cookie press or a round cutter?
Skip the cookie press and round cutter entirely. Use a small cookie cutter or even a glass or plastic container with a lid to press the dough into circles. Alternatively, shape the dough into small balls for a more rustic look.
How can I ensure the cookies don’t spread too much while baking?
To prevent excessive spreading, chill the dough for at least 30 minutes before baking. Use a slightly cooler oven (around 350°F) and bake for a slightly shorter time than the recipe suggests. Check the cookies after the recommended time and remove them from the oven as soon as they’re golden around the edges.
