Potato Chip Cookies
Salty and sweet - these potato chip cookies combine the best of both worlds! They have a chewy texture, slight crunchiness from the chips, and tons of chocolate chips.
Servings: 36 cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 up shortening
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips plus more for placing on top of each cookie
- 2 cups potato chips I recommend plain ruffle/wave chips, slightly crushed
Instructions
- Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
- In a large bowl beat together the butter, shortening, white sugar and brown sugar until fluffy.
- Beat in the eggs and vanilla extract
- With the mixer on low speed, mix in baking soda and flour, adding in about 1/2 of the flour at a time.
- Turn the mixer off and scrape down the sides of the bowl.
- Stir in the chocolate chips and potato chips.
- Form the dough into balls about 1 tablespoon in size each (about the size of a golf ball). I like to use a cookie scoop for this.
- Place cookies 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time on the middle rack of the oven for 10-12 minutes, or until the tops look just set.
- Place a few extra chocolate chips on top of each cookie (optional). Cool for 10 minutes on the cookie sheet, then continue cooling on a wire rack.
Notes
*Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 99mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 15mg | Iron: 0.7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
