Potato Chip Chocolate Chip Cookies - the perfect blend of sweet and salty, loaded with potato chips, chocolate chips, and caramel chips for irresistible cookies.
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I have ALWAYS wanted to make chocolate chip cookies with potato chips.
Lays Classic Potato Chips are my jam. I could eat them every day. I am a tad bit embarrassed to admit that sometimes I do. I love them that much. Potato chips in chocolate chip cookies are a MUST try.
Naturally, when I came across Food Network Magazine's Potato Chip-Chocolate Chunk Cookies I HAD to make them.
Get in my belly, Potato Chip Chocolate Chip Cookies with Caramel Chips!
OK, Potato Chip Chocolate Chip Cookies don't stray too far from the original recipe.
I used Lays Classic Potato Chips instead of kettle potato chips because Lays Classics are my FAVORITE and no I am not working with them, but hello Lays, I totally would.
I also used semi-sweet chocolate chips instead of chocolate chunks and caramel chips. If you can't find the caramel baking chips, it is perfectly OK to leave them out. These potato chip cookies will still be AMAZING!
These delightfully unique cookies are everything you would want in a cookie. They're sweet and salty. They're crunchy and chewy. They're easy and different. What more can you ask for from a cookie?
If you haven't tried chocolate chip cookies stuffed with potato chips, and caramel chips and then rolled in more potato chips, you absolutely MUST. You'll LOVE them!
Potato Chip Chocolate Chip Cookies are mind-blowing sweet and salty heaven!
Potato Chip Chocolate Chip Cookies
Ingredients
- 5 cups Lays Classic Potato Chips, divided
- 2 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 and ¼ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup caramel chips
Instructions
- Preheat oven to 375F degrees.
- Put 3 cups of potato chips into a resealable plastic bag and finely crush; set aside.
- In a medium-size bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- In a large bowl using an electric mixer, beat together butter and sugars on high speed until very fluffy; about 5 minutes. Add eggs, one at a time, then vanilla extract; beating well after each addition until creamy.
- On low speed, slowly add flour mixture to wet ingredients; beat until combined.
- Add 2 cups of potato chips (NOT the crushed ones), semi-sweet chocolate chips, and caramel chips; mix until combined.
- Place crushed potato chips into a shallow dish. Scoop dough into ¼ cup balls, or use #24 disher; drop into crushed potato chips and roll to coat. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet about 2" apart.
- Bake 18-22 minutes or until lightly brown around the edges, but still soft.
- Cool cookies on a baking sheet on a wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
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