Description
Potato Chip Cookies are a unique sweet and salty treat that combine the crunch and saltiness of potato chips with the soft, chewy texture of classic cookies. Easy to make with common ingredients, these cookies offer a delightful snack perfect for casual munching or party sharing, featuring a memorable flavor profile and versatile variations for every taste.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Main Flavor Addition
- 1 1/2 to 2 cups potato chips, crushed (plain salted or kettle-cooked recommended)
Optional Add-ins
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/2 cup chopped nuts (pecans or walnuts)
Instructions
- Prep Your Ingredients: Begin by gathering all ingredients and preheating your oven to 350°F (175°C). Lightly crush the potato chips in a plastic bag or bowl, keeping them chunky to preserve texture.
- Cream Butter and Sugars: Using a mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a tender and well-aerated cookie base.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, adding moisture and enhancing the flavor foundations of your dough.
- Mix Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and keep cookies tender.
- Fold in Crushed Potato Chips: Gently fold the potato chips into the dough, distributing them evenly without breaking them down too much to maintain maximum crunch.
- Scoop and Bake: Spoon cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie to allow spreading. Bake for 10-12 minutes until edges turn golden but the centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which enhances texture and flavor.
Notes
- Chip choice matters: Use plain salted or kettle-cooked potato chips for the best flavor and texture contrast.
- Don’t overmix: Stir your dough until ingredients just come together to keep cookies soft and tender.
- Watch the baking time: Remove cookies when edges start to brown to maintain a chewy center.
- Crush chips gently: Avoid powdering the chips; chunkier pieces add delightful crunch.
- Cool completely: Cookie texture improves significantly as they cool, so be patient before serving.
- Optional: Add chocolate chips or nuts for extra flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: potato chip cookies, sweet and salty cookies, crunchy cookies, snack cookies, party cookies, easy cookie recipe
