Nov 152012

There’s something about a salty kick in desserts that has been making me swoon lately. Salted caramel has been one of my favorite flavors for the past 6 months and even my new favorite cookie is topped off with a generous sprinkle of sea salt.

So I think it’s safe to say that these “double chip” (potato and chocolate) cookies also did the trick! The chips aren’t overpowering like you’d think. In fact, the potato chips actually soften a bit while the cookies bake so there isn’t too much of a crunch when you take a bite. I actually like the crunch so I added more kettle chips to the top of the cookies right when I took them out of the oven.

This is the first time I’ve made cookies with potato chips in them and I gotta say, I dig it. I will definitely be trying out this recipe again!

What do you guys think? Are potato chips too weird to add to cookies? OR are they the perfect ingredient? I’ll let you decide! :)

P.S. I finally joined a gym so I can now eat as many cookies as I want!!!! YES. More on this subject later…

This recipe was adapted from Ann over at Huffington Post.

Potato Chip and Chocolate Chip Cookies
Recipe type: Dessert
Serves: Makes about 2 dozen cookies
  • 2 sticks of unsalted butter at room temperature (softened)
  • 3/4 cup sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 cups crushed kettle chips (salted with ridges), plus extra for topping
  • 1 1/2 cups dark chocolate chips, plus extra for topping
  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the sugars and butter together for about 1 minute or until the mixture is smooth. Then beat in the eggs and vanilla.
  3. In a separate bowl, mix the flour and baking soda together. Slowly add the flour mixture to the butter/sugar mixture and mix until everything is well incorporated.
  4. Then, using a rubber spatula, gently fold in the crushed chips and chocolate chips.
  5. Scoop a hefty 1 1/2 tablespoonful of dough onto the baking sheet leaving a few inches of space around each cookie (they will spread!).
  6. Bake for 10-14 minutes or until the bottom and edges start to turn slightly golden brown. You can alternate baking sheets during this process to bake the cookies quicker.
  7. Remove the cookies from the oven and let them sit on baking sheet for a few minutes before transferring them to a cooling rack.
  8. While they are on the baking sheet, top each cookie off with a few pieces of potato chips and a couple of chocolate chips.
  9. Transfer cookies to cooling rack and let cool.
  10. Enjoy!
Make sure you use kettle chips. Regular potato chips will produce a different cookie texture.

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  7 Responses to “Potato Chip and Chocolate Chip Cookies”

  1. I love potato chip cookies!  You can’t beat the sweet and salty combination!  I was just thinking I needed to come up with a new version of these too for the holidays!

  2. Yum! I want one!

  3. This look delicious! I love the salty-sweet combo, so these definitely sound good :)

  4. Double chip — haha! These look fantastic. I’m not surprised by the pairing at all!

  5. Is the 2 cups of potato chips before or after they are crushed? 2 cups of non-crushed chips is a lot less than 2 cups of crushed. Thanks!

  6. […] recently been a really big fan of salted chocolate chip, because yeah, just yeah. Or what about these with potato chips? I see those in my near future fo sho.  I remember my mom would always hide oreos from me… […]

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