We all love chocolate chip cookies, right? Here’s a recipe we bet you’ve not tried before. Sweet, salty, crunch on the outside and chewy on the inside. You’re going to love these Potato Chip Cookies!
Tip: While we may prefer thinner chips for casual snacking, we recommend a sturdier variety, such as a kettle chip, for this recipe. This type of chip will hold its own when folded into the batter, helping to create that chewy center we’re looking for, and the pieces on the outside will stay crisper for longer too.
Ingredients:
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
2/3 c. light brown sugar
1/2 c. (1 stick) unsalted butter, room temperature
1/3 c. granulated sugar
1 large egg
2 tsp. pure vanilla extract
1 c. semisweet chocolate chips
2 3/4 c. crushed kettle-style potato chips, divided
In a medium bowl, whisk flour, baking soda, and salt.
In a large bowl, use a mixer to beat brown sugar, butter, and granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes.
Beat in egg and vanilla until combined, then reduce speed to low and beat in dry ingredients until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.
Scoop dough into balls about 3 tablespoons each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.
Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.
Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely.