Chocolate Chip Potato Chip Cookies

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Meet your new favorite cookie, Chocolate Chip Potato Chip Cookies!! This cookie is chewy and crispy. It’s salty and chocolaty. They are pretty much perfection!

Chocolate Chip Potato Chip Cookie

I know you think all I make are snacks and desserts. It’s true I do love a good gooey dessert and sometimes I make a dessert that I’m just simply craving. Most of the time though, when I make desserts I’m making them for a party or function or event that someone has asked me to make. They’re usually for my boys activities eight out of ten times! That’s perfectly fine with me, since I need to cook and they a snack!

Today I made a sweet and salty cookie. For a long time I didn’t understand the salty and sweet phenomenon. Now, I totally get it. Salty and sweet are the perfect yin and yang.

 Chocolate Chip Potato Chip Cookies

I’m not a chip eater, but I imagine this would be the perfect way to use those last crunched up chips in the bottom of the bag. Unless, you like eating those last bits with a spoon. I can’t imagine how else you could eat them.

I haven’t shared a chocolate chip cookie recipe with you, but every body and their Momma has a chocolate chip cookie recipe. I wanted something different. You deserve it. Speaking of chocolate chip cookies, did you know that Americans eat 7 billion Chocolate chip cookies each year? That, my friend, is a lot of cookies. There’s probably 1 million different chocolate chip cookie recipes out there! And, now there is one more :)

 Chocolate Chip Potato Chip Cookie Recipe

A few things when baking cookies

  1. Use a silicon mat. I use a Silpat brand. Besides being easier to cleanup, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. This aids in making a thicker, softer cookie which I like.
  2. Use a quick-release scoop to get all your cookies the same size. Not only will they look more professional, they’ll cook more evenly.
  3. Cool your cookie sheet between cooking each batch. A hot sheet makes the dough begin to melt before getting into the oven, which makes them bake unevenly. They’ll tend to have thin crisp edges and thick, under-cooked centers.
  4. Freeze batter and cook later. 
Chocolate Chip Potato Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Meet your new favorite cookie, Chocolate Chip Potato Chip Cookies!! This cookie is chewy and crispy. It's salty and chocolaty. They are pretty much perfection!
Ingredients
  • ½ cup butter
  • ¼ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 large egg
  • ½ tablespoon (yes tablespoon) vanilla extract
  • 1¼ cup all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate chips in this recipe)
  • 1 cup crushed ruffled potato chips (coarse crush, not fine crush)
Instructions
  1. Cream butter with sugars until fluffy.
  2. Add egg and beat well.
  3. Add vanilla and combine.
  4. Combine flour, baking soda, baking powder and salt. Add to mixing bowl and mix until combined.
  5. By hand add the chocolate chips and the potato chips. Fold in until evenly distributed.
  6. Use a quick release scoop to scoop balls of dough onto a cookie sheet (Make sure it's a cookie sheet that will fit into your refrigerator.)
  7. Chill a minimum of 30 minutes.
  8. When you're ready to bake, preheat oven to 350 degrees F.
  9. Bake for 9 minutes. Remove from oven and cool on cookie sheet for 5 minutes before transfering to a wire rack to cool completely.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

I used a 2 tablespoon quick release scoop for these cookies. I baked them at 350 degrees for 9 minutes. Cool the cookies to cool on the pan for 5 minutes before transfering to a wire rack to cool completely. The cookies will firm up as they cool.

Store baked cookies in an airtight container if there is any to store! Review my tips in the post about storing un-baked cookie dough.

 

One month ago: Sausage Cheese Scones
One year ago: Buttermilk Pie Bread Pudding 

 

There’s more!!

 

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Paula


Comments

  1. says

    Okay you may be right—I might have met my favorite cookie. What is fun about this recipe is making people guess the
    secret ingredient. It will be interesting to see how long it takes. Lol. I will also be interested to see how the texture turns out. And wow that is a boat load of vanilla. So that is going to make a major impact. It made me remember a former client from eons ago who only baked chocolate chip. He swore the secret was to use like 3 times the recommended vanilla.

    • says

      Matt, Thanks so much for saying that, I struggle with photography, it’s the one aspect of blogging that I’m really focusing no.

  2. says

    Paula….you had me at potato chips! I totally love potato chips and now you’ve put them in chocolate chips cookies? Wow, these are definitely going to be my new favorite cookie! Love this recipe and have to try it! Thanks for sharing and pinning! Have an awesome Wednesday!

  3. says

    Thank you so much for sharing this salty sweet cookie Paula! Desserts and snacks with the salty sweet combo are my favorite, not to mention these cookies must have an amazing mix of texture going on. Pinning!

    • says

      Thanks so much, I just started liking the salty sweet thing and these were fantastic, hope you enjoy them!

  4. Sammy says

    Will the cookies come out just as well if I use regular potato chips and not ruffle potato chips?

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