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Double Chocolate Potato Chip Cookies

written by Ashley Fehr

Updated February 24, 2026

5 from 2 votes
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I’ve kind of gotten into adding crushed potato chips to everything.

I mean, these brownies.

I bought a bag of plain ripple chips just for that recipe. As I mentioned before, I had made a chocolate caramel potato chip fudge, and really like the flavours together.

stack of double chocolate chip cookies topped with plain potato chips

The thing is, I don’t actually like plain chips. I mean, it’s not like I detest them, but if I’m going to eat chips, it’s going to be All Dressed (sorry American friends — All Dressed chips are #1), Ketchup, Dill Pickle, Salt and Vinegar, BBQ, or Doritos Sweet Chili Heat.

On the list of Definite No’s: Plain, Sour Cream and Onion, regular nacho chips… that’s pretty much it.

Oh, and Cinnamon Bun?? I refuse to buy a bag. I just can’t do it.

Anyway, so I’m scanning my Bars, Squares and Cookies board on Pinterest looking for some new cookie recipes to try, because if I’m going to take the time to make cookies, I’m going to make a lot, and stock up the freezer for lunches.

double chocolate potato chip cookies up close

And I came across a recipe with potato chips and chocolate chips. And I thought about that half-eaten bag of plain ripple chips in my cupboard, and I thought, “good idea.”

But then I thought some more. And I thought to myself, “more chocolate is always better.”

So I took my mom’s double chocolate cookie recipe that I used as the base for these cookies, and I added some crumbled ripple chips.

And they’re amazing.

I mean, if you’re not into adding potato chips to all of your desserts, maybe it’s not for you. But if you’re digging the whole sweet/salty thing? These are for you.

3 chocolate potato chip cookies stacked on parchment paper

Now, I dipped the top of some of the cookies into more crushed ripple chips for more salty flavour, and because I thought it would look cool. The chips on top are not going to stay totally crunchy, especially if you store the cookies in the fridge or freezer (like I plan to do), but they add a nice bit of texture and a salty bite that pairs so incredibly with all of that chocolate. Do give them a try!

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Double Chocolate Potato Chip Cookies

written by Ashley Fehr

Double Chocolate Potato Chip Cookies bake up rich and fudgy with plenty of cocoa and semisweet chocolate chips, plus crunchy salted ripple chips. They're quick to mix, fast to bake, and perfect when you want a bold sweet-and-salty cookie!
double chocolate potato chips cookies in pan.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
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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
US Customary – Metric

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.

Notes

Variations and substitutions:
  • 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

Calories: 172cal, Carbohydrates: 23g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 78mg, Fiber: 1g, Sugar: 15g, Vitamin A: 190IU, Vitamin C: 0.5mg, Calcium: 15mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

    Reply

  3. 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. 😀

    Reply

  6. Melanie @ Carmel Moments says

    I never thought to make cookies with chips. What a fabulous idea. They look scrumptious!
    Pinned.

    Reply
5 from 2 votes (2 ratings without comment)

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