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!
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
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Cream the sugars and butter until fluffy (~3-5 minutes).
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Mix in the eggs and vanilla until well combined (~2 minutes).
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Add in the flour, salt and baking soda. Mix until just combined.
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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.
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Bake for about 14 minutes, or until the cookies are lightly brown around the edges.
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Allow the cookies to cool on the pan for ~3 minutes, then move to a wire rack to cool completely.
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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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