Potato Chip Chocolate Chip Cookies with Caramel Chips
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Magnificent sweet and salty cookies, triple stuffed with potato chips, chocolate chips, and caramel chips makes these salty-sweet cookies, pure perfection.

Yield: 20 cookies
  • 5 cups Lays Classic Potato Chips, divided
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 and 1/4 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup caramel chips
  1. Preheat oven to 375F degrees.

  2. Put 3 cups of potato chips into a resealable plastic bag and finely crush; set aside.

  3. In a medium-size bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.

  4. 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.

  5. On low speed, slowly add flour mixture to wet ingredients; beat until combined.

  6. Add in 2 cups of potato chips (NOT the crushed ones), semi-sweet chocolate chips, and caramel chips; mix until combined.

  7. Place crushed potato chips into a  shallow dish. Scoop dough into 1/4 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.

  8. Bake 18-22 minutes or until lightly brown around the edges, but still soft.

  9. Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!


Store Potato Chip Chocolate Chip Cookies with Caramel Chips in an airtight container; will keep for 3+ days.

Recipe adapted from Food Network Magazine, Oct 2017 issue.