Description
These Potato Chip Cookies combine the salty crunch of ruffled potato chips with rich chocolate chips in a buttery, soft cookie dough. The cookies offer a delightful balance of sweet and savory flavors, with a tender, chewy texture and crispy edges. Perfect as a unique treat for snack lovers looking for a fun twist on classic chocolate chip cookies.
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: Cream together the softened butter, brown sugar, and granulated sugar using an electric mixer for 2-3 minutes until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, mixing thoroughly until the batter is smooth and well combined.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, and kosher salt into the wet mixture, gently mixing just until the ingredients are combined to maintain a tender texture without overworking the dough.
- Fold in Potato Chips and Chocolate Chips: Carefully fold in the lightly crushed ruffled potato chips and chocolate chips, ensuring they are evenly distributed throughout the dough for the perfect salty-sweet balance.
- Chill Dough: Cover the dough and refrigerate it for at least 1 hour. This chilling step prevents spreading during baking and helps develop the flavor.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop the chilled dough into 1-inch balls and place them at least 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown and the centers remain soft for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Lightly crushing the potato chips preserves some crunch while allowing them to blend well in the dough.
- Refrigerating the dough is essential to prevent excessive spreading during baking and to enhance flavor.
- Do not over-mix the flour into the dough to keep cookies tender and chewy.
- Use parchment paper or silicone baking mats to ensure cookies do not stick and for easy cleanup.
- Store baked cookies in an airtight container at room temperature for up to 5 days to retain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
