These Potato Chip Cookies are the perfect balance of sweet and salty. They are crisp around the edges and chewy in the centre, loaded with ridged potato chips, pretzels and chunks of milk chocolate!
If you’ve ever had chocolate-covered potato chips, then you will love these cookies! Almost 10 years ago, I spent a summer performing at the Charlottetown Festival on Prince Edward Island. One of my favourite treats from COWS ice cream shop on the island was the “Cow Chips”. AKA chocoalte-covered potato chips. These cookies are inspired by them. I threw in some pretzels because I figured they fit the sweet and salty theme pretty well!
What you will need to make Potato Chip Cookies:
Unsalted Butter – I tested these cookies with unsalted butter. Feel free to use salted, but omit the extra salt if you do. Using melted butter helps these cookies spread a little but which gives them those crispy edges and chewy centres.
Granulated Sugar, Brown Sugar, All-Purpose Flour, Egg, Vanilla Extract – Standard ingredients for any cookie base!
Potato Chips – I like using ridged potato chips in these cookies as they provide the most crunch. I found that Ruffles stayed the crunchiest after baking.
Pretzels – Pretzels add extra saltiness and crunch to these cookies. They can be omitted and replaced with more chips and/or chocolate if you prefer.
Milk Chocolate – I like using milk chocolate for its sweetness, however, you could also use semi-sweet or dark chocolate. Using a chopped-up bar of milk chocolate melts best and offers bigger bites of chocolate throughout these cookies. Feel free to use chocolate chips if that’s what you have on hand.
How to make Potato Chip Cookies
Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, add your melted butter and sugars. Let them sit for a couple of minutes to allow the sugars to dissolve. Then, beat the butter and sugars together on high speed for a couple of minutes.
Add the egg and vanilla extract. Beat well, scraping down the sides of the bowl so all is combined.
In a medium-sized bowl, whisk together the flour, baking soda and salt.
With the mixer on low speed, add the dry ingredients to the wet and mix until combined.
Add the potato chips, pretzels and chocolate chunks. Mix to combine.
Using a large cookie scoop (about 3 tablespoons), scoop balls of dough and place them onto prepared baking sheets 2 inches apart. Feel free to press a few extra mix-in pieces into the top of the balls of cookie dough.
Bake the cookies for about 10 minutes.
For crackly cookie tops, bang the cookie pan on the counter a few times as soon as it comes out of the oven. For perfectly round cookies, use a round cookie cutter that is slightly larger than the cookie and place it around the cookie as soon as it comes out of the oven. Scoot any imperfect edges inward, forming the cookie back into a circle.
Let cookies cool on the pan for about 10 minutes and then transfer to a wire rack.
How to make these cookies gluten-free:
I have tested these cookies a few different ways. Here are the best swaps I have found for making them gluten-free!
Butter – Instead of melting the butter just use softened unsalted butter. Cream it together with the sugars as you normally would. I find these cookies spread more when made gluten-free, so using butter in a more solid form will help with that.
Flour – Increase the amount of flour to 1 1/2 cups and replace it with Gluten-Free flour. I like using a combination of a Gluten-Free 1-to-1 flour like Bob’s Red Mill and oat flour (1 cup GF and 1/2 cup oat flour), but you could also just use a 1-to-1 flour on it’s own.
Chill time – Chill the dough for at least an hour before baking. This firms up the dough and prevents the cookies from spreading too much.
Bake time – The gluten-free version of these cookies took a little longer to bake. I baked them for about 12 minutes, but since all ovens are different, baking time could vary. The cookies are done when they look golden around the edges!
Pretzels – Just be sure to use gluten-free pretzels! I like the Glutino brand because they are extra crunchy.
If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.
More Cookie Recipes to try:
White Chocolate Toffee Cookies
Classic Soft Chocolate Chip Cookies
Potato Chip Cookies
Course: DessertDifficulty: Easy10
large cookies20
minutes10
minutesThese Potato Chip Cookies are the perfect balance of sweet and salty! They are crisp
around the edges and chewy in the centre, loaded with ridged potato chips, pretzel
and chunks of milk chocolate.
Ingredients
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed potato chips
1/2 cup crushed pretzels
1/2 cup milk chocolate chunks
Directions
- Preheat oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, add your melted butter and sugars. Let them sit for a couple of minutes to allow the sugars to dissolve. Then, beat the butter and sugars together on high speed for a couple of minutes.
- Add egg and vanilla extract. Beat well, scraping down the sides of the bowl so all is combined.
- In a medium-sized bowl, whisk together the flour, baking soda and salt.
- With the mixer on low speed, add the dry ingredients to the wet and mix until combined.
- Add the potato chips, pretzels and chocolate chunks. Mix to combine.
- Using a large cookie scoop (3 tablespoons), scoop balls of dough and place onto prepared baking sheets 2 inches apart. Feel free to press a few extra mix-in pieces into the top of the balls of cookie dough.
- Bake cookies for about 10 minutes.
- Let cookies cool on the pan for about 10 minutes and then transfer to a wire rack.
Notes
- To make these cookies Gluten-Free see the note in the post above.
- This recipe can be doubled to make 20 large cookies.
- If using a small or medium-sized cookie scoop, adjust the bake time accordingly.
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