Potato Chip Chocolate Chip Cookies

December 4, 2014

I can’t believe it is already December. But since it is, that means it is officially cookie season. That isn’t to say that cookies aren’t welcome any time of year, but with cookie exchanges and holiday gifts coming up soon I thought this would be a good time to post some of my favorite cookie recipes. And what better time to post a recipe than today, which is National Cookie Day?

While I do love classic cookie flavors, like snickerdoodle, oatmeal raisin, or chocolate chip, I can’t help tinkering with the recipe just a bit every time I make them to see what new and exciting creations I can come up with. Since people tend to like the classics I get regular requests for my chocolate chip cookies. Instead of always making them the same I usually make a double recipe, divide it in half and add all kinds of other fun mix-ins to one half, while leaving the rest plain for those who know that nothing is quite like a warm chocolate chip cookie just out of the oven. Over the years I have tried all kinds of things, some more successful than others. (In case anyone was wondering marshmallows are not a good addition, trust me).

These potato chip cookies are one of my most successful experiments and they have become one of my favorite cookies. The potato chips add both salt and crunch which offsets the sweet gooeyness of the cookies perfectly. I love my desserts to be a balance of sweet and salty and in that regard these cookies are utter perfection. These are substantial cookies that are sturdy enough to package up for gifts and would be a welcome change of pace at any cookie exchange. I highly recommend adding them to your holiday baking rotation.

Looking for another jazzed up classic cookie? Try my Hot Tamale Snickerdoodles for an intensely cinnamon-y treat.

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Ingredients & Quantities

  • 3 3/4 cups (17 oz) all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) non hydrogenated salted margarine
  • 1 1/4 cups (10 ounces) dark brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 3 cups (18 ounces) chocolate chips
  • 8 ounces Ruffles potato chips (about 100 chips)

Preparation Instructions

Preheat the oven to 350.

Whisk together the flour, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream the margarine and the sugars together until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Using your hands, lightly crush the potato chips. There should be some smaller and some larger pieces. Add the potato chips and chocolate chips to the cookie dough and mix just until combined.

Scoop the cookie dough into one ounce balls (about the size of a golf ball). The easiest way to do this is to use a small ice cream scoop. Place the dough 3 inches apart on a parchment lined cookie sheet.

Bake the cookie for 10-12 minutes, or until they are set on top.

Cookie dough recipe adapted from the New York Times Chocolate Chip Cookie Recipe

Recipe Times


15 Minutes


12 Minutes



Recipe Yield

3 dozen

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