Double Chocolate Potato Chip Cookies are rich, fudgy chocolate cookies packed with chocolate chips and salty potato chips. No need to chill the dough, and they’re ready in 25 minutes!
Cookie mood still going strong? Grab your baking sheet and check out my Chocolate Crinkle Cookies, classic Mom’s Chocolate Chip Cookies, and chewy, loaded Monster Cookies!
These Double Chocolate Potato Chip Cookies are my go-to when I want a true sweet-salty cookie that tastes like chocolate fudgy goodness, but has that salty, crunchy twist from potato chips.
The dough comes from my Mom’s Double Chocolate Chip Cookies, but with potato chips folded in. Mom’s cookie recipes are my go-to’s when I’m creating a new cookie recipe — it’s the perfect crisp-chewy base!
They come together quickly, which I love! You cream, mix, stir, scoop, bake, done, and you can get a full batch out in under half an hour.
Ingredients for Double Chocolate Potato Chip Cookies:
- Butter: Unsalted butter is key here because there is a lot of added salt in this recipe to balance out the chocolate. You can use salted butter if that’s what you have, but I would cut the salt in half.
- All-purpose flour: You can also swap this with whole wheat flour for a bit more fiber, and no one will be able to tell the difference! Gluten-free flour will work, too.
- Cocoa powder: Regular unsweetened cocoa works great.
- Chocolate chips: Semisweet is perfect here. You can swap with dark chocolate if you prefer!
- Plain ripple potato chips (crushed): Ripple chips hold their crunch better than thin chips.
How to make Double Chocolate Potato Chip Cookies:
These cookies are rich, fudgy, and packed with that sweet-salty crunch I can’t get enough of! Scroll down to the recipe card for complete instructions.
- Cream butter and sugar until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Mix in the dry ingredients.
- Fold in the chocolate chips and crushed potato chips.
Tips for the chewiest Double Chocolate Potato Chip Cookies:
- Crush chips gently: I put the potato chips in a zip-top bag, seal it, and gently press on them with my hands first to break up the biggest pieces. Then I give them a few light taps with a rolling pin or measuring cup, stopping while I still have small chunks and crumbs, not dusty powder.
- Watch the shine: Pull them when the edges look set, but the centers still look a bit glossy. They firm up as they cool. Trust me, they will continue to set on the hot pan after baking!
- Don’t add too much flour: I usually weigh my flour, but you can also scoop the flour into the measuring cup and level it off with a knife!
How to store extra cookies:
Store cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Make sure to thaw them on the counter before eating!
If you like a warm cookie, a short heat in the microwave brings back that fudgy center. Just keep it brief so the chocolate doesn’t get too hot.
Double Chocolate Potato Chip Cookies
written by Ashley Fehr
Ingredients
- 1 cup butter, (2 sticks) room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2¼ cups all purpose flour
- ¾ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 1 cup crushed plain ripple chips
Instructions
- Beat butter and sugar with an electric mixer on medium-high speed for 2-3 minutes, until fluffy. Add eggs and vanilla and beat until combined.
- Add the flour, cocoa, baking soda and salt and mix on low speed until combined.
- Stir in chocolate chips and ripple chips with a spatula or wooden spoon.
- Preheat oven to 350℉ and line 3 or 4 baking sheets with parchment paper.
- Roll dough into balls roughly 1-2" around and dip in additional crushed chips if desired. Place on prepared baking sheets and bake 8-10 minutes, until set. It's okay if they're slightly glossy in the center.
- Add additional chocolate chips on top while they are hot if desired. Cool at least 15 minutes before removing from baking sheets.
Video
Notes
- Pretzel-chocolate combo: Add a small handful of chopped pretzels for extra crunch if you love a serious sweet-salty cookie.
- Add nuts: Mix in chopped toasted pecans or walnuts if you want a nutty crunch alongside the chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Kelly says
Haha I saw those cinnamon bun chips too and thought the same thing – I love All Dressed too 🙂 Sweet and salty is my favorite and that’s such a great idea to make cookies with chips. They look amazing!
Ashley says
Thanks Kelly! I’m just kind of getting into it, and I’m obsessed!
Karen @ The Food Charlatan says
“more chocolate is always better.” Amen lady. These sound so fun!! I have yet to try the potato chip in chocolate trend. but I need to, stat.
Ashley says
You definitely do!
Jess @ On Sugar Mountain says
Mmmmm all my cravings would be hit with these gorgeous cookies! I love the idea of all that added crunch to a sweet, chewy cookie. 😀
Ashley says
Thanks Jess! They were a big hit here 🙂
Sarah@WholeandHeavenlyOven says
Sweet and salty flavor combos are the best! I’m totally craving these gorgeous cookies—Love the double choc action you’ve got going on there!
Ashley says
Thanks Sarah!
Thalia @ butter and brioche says
I’m glad that I’m not the only one that likes chocolate and salty chips together.. but I have never combined the two in a cookie together. Great recipe, they look SO delicious.
Ashley says
Thanks Thalia!
Melanie @ Carmel Moments says
I never thought to make cookies with chips. What a fabulous idea. They look scrumptious!
Pinned.
Ashley says
Thanks Melanie! I’m kind of obsessed with sweet and salty lately!
Gayle @ Pumpkin 'N Spice says
These cookies look amazing! I’ve heard of potato chips cookies, but never a chocolate kind. I definitely have to try this out. Pinned!
Ashley says
I hadn’t either Gayle! But more chocolate is always better, right?!
Medha @ Whisk & Shout says
I’m sorry, did you say cinnamon roll potato chips?! What is the world coming to! I’m a huge fan of the sweet and salty… these look amazing!
Ashley says
I know, right?! I refuse to buy a bag. Just can’t do it. Thanks Medha!
Matt Robinson says
Sweet & salty, nothing better. Love these!
Ashley says
Thanks Matt! I totally agree!