Potato Chip Chocolate Chip Cookies
The perfect blend of sweet and salty, loaded with potato chips, chocolate chips, and caramel chips for irresistible 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
Store Potato Chip Chocolate Chip Cookies in an airtight container; will keep for 3+ days.
Recipe adapted from Food Network Magazine, Oct 2017 issue.
