Potato Chip Cookies are a sweet ‘n’ salty combination of my two favorite snacks: cookies and potato chips. They’re incredibly easy to make in one bowl. And you’ll have them in and out of the oven in under 30 minutes.
Table of Contents
Why Potato Chip Cookies Work
I believe that every day deserves a treat, even when you’re short on time. I created this recipe to fill sweet and salty cravings on the go.
Here are a few reasons why this recipe makes for a great treat,
- Soft and chewy. If you’re a hard cookie person, I’ve got other recipes for that. These bad boys are perfectly soft and chewy with crispy edges.
- Sweet and salty. If you’re anything like me, these are probably two of your most persistent cravings. There’s probably a science behind it, but wow, when I’m on the go this is exactly what I want.
- They’re really quick to make. It hardly takes a few minutes to put together the cookie dough. And the cookies will be ready to enjoy in under 30 minutes.
See the recipe card for full information on ingredients and quantities.
- Unsalted Butter – This recipe uses softened room-temperature butter since it makes the creaming process faster. Here’s my quick guide on how to soften butter quickly.
- Crisco Shortening – It makes the cookies the right kind of chewy soft and crispy. It also allows you to skip chilling the dough. So try not to substitute it.
- Granulated Sugar
- Vanilla Extract – Use pure vanilla for this recipe. My homemade vanilla extract works great here.
- All-purpose Flour
- Potato Chips – Use good fresh, crispy, potato chips. They have more crunch and hold up well in the cookie dough.
- Powdered Sugar – To finish off the cookies and add to their visual appeal.
- Make the cookie dough. Mix butter, shortening, and sugar. Then add the remaining ingredients. Mix until combined.
- Shape the cookies. Drop 1-2 tablespoons of dough on a cookie sheet.
- Bake. Bake at 350°F for 13-15 minutes.
- Serve. Let cookies cool down, sprinkle powdered sugar on top, and serve.
Tips and Tricks
- Measure the chips after crushing. You’ll want to measure the chips after crushing, or else you’ll be able to fit very few chips in the cup. And for the right texture, use a generous amount of chips in the cookie dough.
- Add some chocolate chips. Add them to the cookie dough at the end. They will enhance the contrasting flavor of the sweet cookies and the salty potato chips.
- Make evenly shaped cookies. To make uniform-looking smooth cookies, roll the cookie dough into a ball. Then place it on the cookie sheet and gently press it down with your thumb before baking.
- Don’t skip the shortening. Adding shortening along with the butter makes the cookies soft and chewy on the inside and crispy on the outside. Skipping the shortening will change the texture of the cookies.
- Fresh. Don’t use stale potato chips. They will be chewy instead of “melt in your mouth” when baked.
- Dip them in chocolate. If you want to go a step further and make these cookies indulgent, try my Chocolate Dipped Potato Chip Cookies.
- Make cookie sandwiches. Make a batch of my No Churn Vanilla Ice Cream to put between two cookies for a yummy treat.
You can store the cooled potato chip cookies in an airtight container for up to a week. Keep the container in a cool and dry spot in the kitchen.
Yes, you can skip the shortening. But I’d think twice before doing it. Shortening allows you to skip a chilling step. It also makes the cookies soft and chewy on the inside and crispy on the outside.
You can add more butter in place of the shortening. But you will have to chill the cookie dough and bake the cookies for an extra 2-3 minutes. Also, note that their exterior may not turn out as crispy as it does with shortening.
After the cookies have cooled completely, keep them in an airtight, freezer-safe container or bag. Then you can freeze them for up to 3 months.
Keep in mind that the chips will lose out on their texture when thawed.
I would also not recommend freezing the raw cookie dough as the chips will turn soggy while baking and ruin the cookies’ texture.
Potato Chip Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup shortening Crisco
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup crushed potato chips
- 2 Tablespoons powdered sugar for dusting on top
- Mix butter, shortening (Crisco) and sugar in a large mixing bowl until well combined.
- Add vanilla, flour and crushed potato chips. Mix just until combined.
- Drop by 1-2 tablespoons on a cookie sheet. Bake in a 350 degree oven for 13-15 minutes, until golden brown on bottom and white on top. When cool, sprinkle with powdered sugar.
- Be sure to measure the potato chips after crushing. You don’t want them to be fine crumbs.
- To make more uniform, and look smooth, roll into a ball and press top with thumb before baking.
- Storage: Keep cookies in an airtight container at room temperature for up to one week.
- We prefer to use a combination of the butter and shortening for a buttery cookie that has a soft middle and crunchy exterior. You can use all butter, if you prefer, but the texture will be slightly different.
- Try our chocolate dipped potato chip cookies for another way to indulge in this sweet treat!
- Freeze: Cookies can be kept in an airtight freezer safe container (after cooling completely) for up to 3 months. Thaw at room temperature.
- See blog post for more recipe tips and tricks.