Potato Chip Chocolate Chip Cookies

I recently discovered Pint Size Bakery in St Louis, Missouri. Everything I’ve tried there has been delicious, but one of my favorites – and I know I’m not alone on this – is the cranberry-potato chip cookie. It turns out that potato chips add a wonderful crunch to an otherwise chewy cookie; they are a welcome addition, even if they sound a bit unorthodox.

I’ve always loved the combination of salty and sweet, and although I rarely eat potato chips, whenever I do, I chase them with a handful of chocolate chips. The flavors meld together in perfect harmony.

With Pint Size Bakery on my mind, I decided to attempt my own version of a chocolate-and-potato-chip cookie. After experimenting with several modified recipes, I finally created one that gave me just the texture I wanted. 

A thick, chewy cookie on the outside, random crunches from potato chips on the inside, and surprise bits of chocolate chips throughout. If you’re feeling adventurous or craving something salty and sweet, give it a shot. You may find it’s not as strange as it sounds!

I made these two ways; one way I dipped the whole cookie in chocolate and another way, I put chocolate chips into the cookie. I much preferred the ones with chocolate chips in the cookie, but I left both in the recipe for you to adapt and experiment with. 

Also, with the first batch, I skipped the salt and it definitely needed some more. So I kept in the original teaspoon of salt and that worked for me. If you guys are weary, maybe cut it in half and stick to sprinkling salt on top. 

Both batches turned out amazing and were finished quite quickly by friends and family. I also had the realization that I really really love pecans in chocolate chip cookies... or maybe just in potato chip chocolate chip cookies? o.O

One of my favorite bloggers--BraveTart--created a list of tips that can make all chocolate chip cookies much more delicious. Check it out and maybe it'll inspire you to improve on these or create your own :)

Chocolate Chip/Potato Chip Cookies
Adapted from here
Makes up to 2 dozen (depending on size)

12 Tbsp. butter, softened, plus 1 tsp., divided
½ cup packed brown sugar
½ cup white sugar
2 large eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt
1¾ cups crushed potato chips (I used Wavy Lay’s.)
½ cup unsalted roasted pecans, chopped
Maldon sea salt or another flaky sea salt, such as fleur de sel
1 cup semi-sweet chocolate chips
4 ounces melted semi-sweet chocolate chips + 1 tsp. butter

Beat 12 tablespoons of the softened butter and both of the sugars in a clean bowl with an electric beater on high.
Add the eggs one at a time and then the vanilla extract, until well combined.
In a separate bowl, sift the flour, baking soda and salt together.
Keep the beater on low as you incorporate the flour mixture into the batter, and stop as soon as it’s combined.
Stir in the potato chips, chocolate chips* and pecans.
Shape the dough into a log and wrap it in plastic wrap. 
Store in the fridge for at least 1 to 2 hours, until chilled.
Preheat the oven to 350 degrees.
Make small mounds of cookie dough and place, spaced apart, on a baking sheet lined with parchment paper. (I use about 2 tablespoons because I like larger cookies.)
Flatten the cookies slightly
Sprinkle Maldon sea salt on top of each cookie (optional, but a nice touch)
Bake for about 9 to 12 minutes (depending on size), or until the edges are golden. (I prefer to underbake so that the insides are perfectly chewy, and remove them at 10 minutes).
Let the cookies cool completely before removing them from the tray.

Melt the remaining 4 ounces of chocolate chips and the remaining 1 teaspoon of butter in the microwave for about 30 seconds at a time, stirring each time, until melted.Dip half of the cookies into the melted chocolate and set aside to let dry on parchment paper.

Note: The dough lasts for months when frozen, while the cookies last up to 4 days when stored in an airtight container.


  1. This is very interesting!

    I make eggless chocolate chip cookies quite often, will surely check out how they taste with potato chips.

    But I'll omit all the other extra salts. I think the chips like Lays already have too much salt in them! :)

  2. Looks great! I love a good cookie and these look amazing!

  3. @Nisha, Despite all the salt in the potato chips (and I even chose the wavy ones in the hopes that there'd be salt in the crevices... believe it or not, it still needed a tiny smidge more to really taste it. But let me know how they turn out :)

  4. Pecans are truly the best. Nuts to you!


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