Chiptastic Cookies

by Jenn 15 January 2024

by Jenn 15 January 2024 1 minutes read

Inspired by: https://www.tastesoflizzyt.com/potato-chip-cookies/

These cookies are easily in the top five favorites now. I really only changed the add-ins and they can be changed further by following the ratio of 4 cups of crushed potato chips to 4 cups of other add-ins. The coconut in this version didn’t shine through, so I think in the future I would sub butterscotch chips in for the coconut. Enjoy!

Chiptastic Cookies
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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 2 voted )

Ingredients

2 cups unsalted butter, room temperature

2 cups brown sugar

2 cups granulated sugar

4 large eggs

5 cups all-purpose flour

2 teaspoon baking soda

1 teaspoon salt

2 teaspoon vanilla extract

4 cups coarsely crushed potato chips

1.5 cups dark chocolate chips

1.5 cups coarsely crushed banana chips

1 cup coconut chips

Instructions

Cream the sugars and butter until fluffy (~3-5 minutes).

Mix in the eggs and vanilla until well combined (~2 minutes).

Add in the flour, salt and baking soda. Mix until just combined.

Mix in the chips and additional add-ins.

Refrigerate the dough for at least an hour.

Preheat the oven to 350ºF.

Scoop the dough into balls using a 2tbsp cookie scoop and place on a prepared baking sheet 2" apart.

Bake for about 14 minutes, or until the cookies are lightly brown around the edges.

Allow the cookies to cool on the pan for ~3 minutes, then move to a wire rack to cool completely.

Store in an airtight container at room temperature.

Notes

I used Lay's kettle cooked potato chips (8oz). Use this recipe as a base by following the ratio of 4 cups potato chips to 4 cups additional add-ins.

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