Meet your new favorite cookie! These Potato Chip Cookies are buttery, crisp, and packed with salty-sweet perfection thanks to crushed potato chips folded right into the dough. With just 6 simple ingredients, they're dangerously easy to make, and even harder to stop eating!

overhead shot of potato chip cookies on a plate with powdered sugar on the side and potato chips on side.

Why you'll love this potato chip cookies recipe

These cookies master the contrast of rich, buttery sweetness and savory crunch. Each bite delivers a satisfying salty kick that keeps you reaching for more!
The flavors in these cookies get even better as they sit. That's if they'll even last until the next day.
With just 6 pantry staples, this recipe is incredibly simple with no tricky techniques or hard-to-source ingredients.
While add-ins like nuts or chocolate could work, sometimes classic is enough. These cookies really do prove that less is more.

Why are these called "potato chip" cookies?

These cookies are called "potato chip" cookies because they're made with real crushed potato chips folded right into the dough! The chips add a subtle saltiness and irresistible crunch that balances the buttery sweetness - like a soft, chewy cookie with a savory twist.

Just think of them as the love child of classic shortbread and your favorite salty snack, creating a sweet-and-salty treat that's totally addictive. The name doesn't lie - you can actually taste (and see!) the crispy potato chip pieces in every bite.

Potato chip cookie with a bite out of it.

Ingredients needed to make potato chip cookies

Butter: Softened at room temperature for easy mixing. I prefer to bake with unsalted butter for greater control over the ingredients. The crushed potato chips add enough salt that you won't need to add any salt to the cookie dough.
Sugar: Granulated sugarprovides sweetness and a crisp exterior to these potato chip cookies. You can use light brown sugar instead, but avoid anything darker as it will add too much moisture to these cookies and also alter the flavor.
Vanilla extract: For depth of flavor.
All-purpose flour: Spoon and level to avoid overly dense and dry cookies.
Potato chips: Classic Lay's potato chips are my preferred brand of potato chips, but you can use another brand, if you like. Make sure to opt for plain, lightly salted chips.
Powdered sugar: Sprinkled over the baked cookies while still slightly warm for a subtle touch of sweetness. It offsets the saltiness from the chips perfectly!

Overhead shot of ingredients for potato chip cookies.

Mixer paddle and bowl with butter and sugar creamed.

Beat the softened butter on medium-high speed until pale, fluffy, and aerated. Then add the sugar and continue to beat until fully incorporated and slightly creamy.

Vanilla extract on a spoon with a paddle and bowl.

Add vanilla extract.

Overhead shot of flour being added to bowl of cookie batter.

With the mixer on low speed, add the flour in batches, mixing just until no dry streaks remain.

Overhead shot of crushed potato chips in the cookie batter.

Gently fold in crushed potato chips by hand until evenly distributed.

Drop rounded teaspoonfuls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart to allow for natural spreading.

Overhead shot of baked potato chip cookies on a baking sheet.

Bake for 12-15 minutes, until the edges are lightly golden but centers still look soft (they'll firm up as they cool).

Overhead shot of a potato chip cookie covered with powdered sugar.

Dust with powdered sugar while still warm for a snowy finish.

Serving

Enjoy these potato chip cookies as a stand alone treat or pair them with Browned butter caramel ice cream as an irresistible dessert. The nutty depth of browned butter mirrors the toasty notes in the cookies' base while the salted caramel swirl echoes the chips' savory crunch, creating a sweet and salty harmony.

Of course, they're also a delicious afternoon addition to your favorite hot beverage.

Tips and variations

Storage: These cookies are best stored at room temperature in an airtight container for 3-4 days to maintain the crispy potato chip pieces embedded in the baked cookies. That said, these cookies could also be stored in the fridge for up to 1 week, but this can start to soften the crushed potato chips faster.
Freeze: I don't recommend freezing these potato chip cookies as the freezing and thawing will alter the crispy potato chip pieces significantly.
Optional add-ins: Fold in chopped nuts or chocolate chips. I haven't tried these as I prefer the simple version, but let me know if you add other mix-ins and how you found them!t
Gluten-free: Use a 1:1 gluten-free flour blend instead of regular all-purpose flour to make gluten-free cookies.
Cookie size: This recipe makes about 3 dozen potato chip cookies. You can definitely make larger cookies, but then you'll end up with fewer cookies. You may also need to adjust the baking time slightly when making larger cookies.
Sprinkled while warm: Sprinkling the powdered sugar over these cookies while they are still slightly warm from the oven helps the sugar cling to the surface without melting completely, creating a delicate, snowy finish.
Type of chips: For best results, I recommend using classic Lay's potato chips - their thin, crisp texture holds up perfectly in the dough. Thicker varieties like kettle-cooked or wavy chips tend to lose their crunch and can turn soggy. And a word to the wise: stick to plain chips (no flavored varieties!).
How to crush the chips: Gently crush Lay's potato chips by sealing a handful in a plastic bag (squeeze out the air first!) and pressing lightly. You want small, textured pieces, not fine crumbs. Measure as you go, crushing more if needed.
Avoid over-baking: Be careful not to over-bake these cookies. They are naturally pale in color.

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