Chocolate Chunk Potato Chip Cookies add a subtle crunch and a flavor-enhancing boost of salt! Plus they’re packed full of big ol’ chunks of chocolate!!

This Potato Chip Cookie Recipe is a wonderful way to shake up your snack options, lunch box treats, or to refresh your freezer with emergency cookies.

Overhead view of 3 potato chip cookies on a white dessert plate

Why You’ll Love these Potato Chip Cookies

  • Just look at those big chocolate chunks!
  • Salt is a flavor enhancer, so the salty chips just magnify the deliciousness of these cookies!
  • Who doesn’t love an excuse (like a new recipe!) to bake up a batch of chocolate chip cookies?

Frequently Asked Questions

Who invented these cookies?

There is no answer from Dr. Google.  Perhaps a baker was tired of throwing out the crumbs left in the bottom of a potato chip bag and added them to her cookies? But there’s really no information available.

How Do You Make Potato Chip Cookies?

Just mix in the crumbled potato chips along with the chocolate chunks and bake like normal chocolate chip or chunk cookies.

Are potato chip cookies salty?

As far as I could tell, the potato chips just added a little texture to these cookies. Not as crunchy as nuts, but it’s noticeable. They do not taste salty.

Can You Freeze Potato Chip Cookies?

Yes, they freeze well for up to 3 months if kept in an airtight container. They can be stored at room temperature for 3-4 days without affecting the quality.

3 potato chip cookies on a white plate with chips in the background

Tips for Making these Chocolate Chunk Cookies

  • As with most cookie recipes, it’s best to have your eggs and butter at room temperature for easier incorporation.
  • Do not overmix the dough. Using a mixer with a whisk attachment will beat air into the dough, making the cookies more cakey than chewy.
  • Stir in any add-ins at the end. Feel free to use other kinds of chocolate chunks or even chocolate chips. 
  • For soft cookies, do not overbake. Remember that the cookies will still cook while cooling on a hot cookie sheet.

Ingredient Notes

  • Broken Potato Chips – Tested with thin, non-ruffled potato chips. Any variety of plain potato chips will work.
  • Butter – Salted Butter. Generic or store brands have more water added and will make flatter cookies.
  • Milk Chocolate Chunks – May use packaged chunks or cut your own from milk chocolate bars
  • Sugar – Regular granulated sugar
  • Brown Sugar – Always pack your brown sugar into the measuring cup. This helps with a consistent measurement across the board.
  • Vanilla Extract – Make sure your bottle says “Real” not Artificial.  Though less expensive, artificial vanilla does not provide a quality vanilla flavor.
  • Eggs – Use large, unless otherwise noted.
  • Baking Soda, Table Salt, All-Purpose Flour
Potato chip cookie ingredients on a metal tray
Chocolate Chunk Potato Chip Cookies in a small white bowl

Chocolate Chunk Potato Chip Cookies

Buttery chocolate chunk cookies with a secret ingredient that provides a little crunch and a salty component

Ingredients

  • 2 cups coarsely broken potato chips
  • 1 cup butter
  • 1 cup milk chocolate chunks (plus more to garnish)
  • 3/4 cup  sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 2  eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon  salt
  • 2 1/2 cups flour

Instructions

    1. Preheat oven to 375°.
    2. Line your baking sheet with parchment paper and set it aside.
    3. In the bowl of your stand mixer fit with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes.
    4. Add in vanilla, eggs, baking soda, and salt mixing until incorporated, scraping the sides of the bowl as necessary.
    5. Turn the mixer to low and add in the flour, mixing until just combined.
    6. Stir in the chocolate chunks and potato chips.
    7. Using a medium cookie scoop drop the dough onto the prepared baking
      sheet, spacing them well apart.
    8. Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.
    9. Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a
      wire rack to cool completely.

Notes

I used thin potato chips.

Reserve extra chocolate chunks to press into the warm cookies when they come out of the oven. This will give a more bakery-worthy presentation.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 116mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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