Potato Chip Cookies

May 03, 2021

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Potato chip cookies are the perfect mix of salty and sweet. Crunchy potato chips are mixed in with butterscotch chips and cookie dough to make these incredible, chewy cookies.

Don’t forget to check out these other delicious cookies: coffee toffee cookies, cinnamon crinkle cookies and lemon butterball cookies.

Plate of cookies with bowl of butterscotch chips.

What makes these so good

These cookies are the best of both worlds, crunchy, salty, chewy and sweet. When I made these for my family, they didn’t even last a day. We kept coming back for more.

Not only are they absolutely delicious, they are simple to make and a great way to use leftover chips.

I am sharing this cookie recipe over at Dixie Crystals. To get the full recipe check out Dixie Crystals Potato Chip Cookies.

Ingredients needed

Potato chips – You can use regular chips or wavy chips.

Butterscotch chips – Feel free to swap these out for chocolate chips, peanut butter chips or even white chocolate chips.

Sugar – Use a granulated sugar like Dixie Crystals Extra Fine Granulated Sugar.

Brown sugar – Use a light brown sugar like Dixie Crystals Light Brown Sugar.

Butter – Unsalted butter works best since you have the salty potato chips. You will want to make sure it’s softened but not melted. Melted butter can cause the cookies to be flat.

Eggs – 2 eggs are needed.

Flour, baking soda, salt – Dry ingredients for the cookies.

Vanilla extract – Adds a subtle hint of sweetness and warmth.

How to make potato chip cookies

Find the full recipe, ingredients and instructions at Dixie Crystals.

Preheat oven to 350 degrees F.
Mix together butter, sugar and brown sugar.
Add in eggs, vanilla, flour, salt and baking soda.
Fold in crumbled potato chips and butterscotch chips.
Line a baking sheet with parchment paper. Scoop out dough and place 2 inches apart.
Bake for about 10 minutes and let cool.

Bowl with batter, potato chips and butterscotch chips.

Recipe tips

Cream the butter and sugars together until creamy. This usually takes 2-3 minutes.
You want the chips to be crushed but not so much that you can’t tell they are chips anymore.
I like using a cookie scoop to help get evenly sized cookies.
I recommend using parchment paper or a silicone mat to help prevent the cookies from sticking to the baking pan.
The cookies are done cooking when they start to turn a little golden brown around the edges.

How to store

Store: These cookies can be stored in an airtight container at room temperature for up to 1 week but trust me, they won’t last that long.

Freeze: Store them in airtight freezer bag for up to 3 months.

***I have an ongoing relationship with Dixie Crystals for recipe development. I was compensated for my time. All thoughts and opinions are my own.

Leave a comment

3 Comments

This is too good! I think these potato chip cookies are going to be pure bliss for the taste buds. I love to try different baking recipes and this is a must-try. Can I use ghee instead of butter? The unique flavor of ghee attracts me more than any other cooking fat. According to nutritionists, using ghee instead of butter is a healthier choice. Recently I was going through an article about how much is ghee good for skin. Here’s the link,you might find this interesting.
https://milkio.co.nz/is-ghee-good-for-skin/