Thursday, November 17, 2016

Chocolate Chip Potato Chip Cookies

Hello Friends & Happy Thursday! 

Sorry I'm getting this post out later than intended, but another busy day here in the northwoods. I made these recently and they were pretty tasty. Of course you just CAN'T go wrong with any salty sweet combination like this...taste bud party, anyone? They are a Pioneer Woman recipe and I always love whatever she's making! 

However, I will say that I think I added too many potato chips into the batter itself. The cookies had kind of a different texture on the inside due to the chips. The recipe calls for 2 cups crushed potato chips in the batter itself and I would maybe only add about a cup. I would also add more chocolate chips next time. The recipe only calls for 1 cup of those. But maybe that's all just me. ;)  Make them and try for yourself and let me know what you think!

First, mix up your batter and then add in the chocolate chips and crushed potato chips.

Then crush more potato chips into a shallow bowl or onto a plate and roll your cookies in them.

Then place them on cookie sheets to get ready for baking. 

Bake until toasty and golden and then enjoy the salty sweet goodness! Here's PW's recipe:

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.


  1. What an interesting recipe!! When it comes to chocolate chips, rule of thumb is: less is way not enough. My mom was a thing kid during the Great Depression, so with that making a big impression on her, we were lucky to get a few chocolate chips in our cookies. That's probably why I use a whole bag. Lol

  2. Thank you so much for sharing your recipe(s)!!! All the guys will love these cookies. ��
    Margot and Men...