Potato Chip Cookies

Yup, there are potato chips in these cookies. Plenty of them, too.

Yes, it’s potato chips and cookies all in one.

Talk about the ultimate guilty pleasure.

When it comes to home decor and entertaining, Martha Stewart may be all about what’s prim, proper and precisely right. But you gotta give the woman a hand for sticking up for her fair share of junk food.

Her “Potato Chip Cookies” do just that.

Not only will you find crumbled potato chips in the dough, but rolled all around each cookie, too.

I used Baked Lay’s to lessen the guilt just a tad. (I know, like that’s really going to help.) Just start squashing the bag with your hands to get perfect, crumbled bits of chips without any mess.

The cookies bake up deeply golden brown. The recipe says to bake them for 18 to 20 minutes, but in my gas oven, they were done in about 15 minutes. So, do check them early just to be on the safe side.

These cookies are all about the texture. They emerge full of crunch. They’re not nearly as salty or sweet as you would think. The flavor is quite subtle, with chopped pecans lending a faint nutty note.

The recipe says it makes about 18 cookies. But I got about 30 cookies by making them only a pinch smaller.

Like potato chips, themselves, you won’t be able to eat just one.

Potato Chip Cookies

(Makes 18-30)

2 sticks unsalted butter, softened

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon coarse salt

4 cups coarsely crushed salted potato chips (about 10 ounces), divided

1 cup pecans, toasted and coarsely chopped

Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 15 to 20 minutes. Let cool completely on baking sheet.

Adapted from a recipe in the July 2012 issue of Martha Stewart Living magazine

More: Learn How to Make Fresh Potato Chips in Your Microwave

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Date: Wednesday, 27. June 2012 5:25
Trackback: Trackback-URL Category: Favorite Cookie Recipes, General

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  1. 1

    That is something I haven’t tried yet and which I find really intriguing! I wish I could try one of your delicious looking cookies now…



  2. 2

    Dear Carolyn,

    Talk about killing two birds with one stone, I agree this is definitely something I would not be able to stop at just one.

  3. 3

    Interesting idea! I’m always intrigued by “junk” food being used in new and creative ways. Perfect for eating on the run – you’ve got your appetizer of chips and dessert of cookies all in one neat package! Fun post – thanks.

  4. 4

    This reminds me of Momofuku’s compost cookie which had pretzels and chips, or 3SumEats Kitchen sink cookie. Must try!

  5. 5

    Wow! What a perfect sweet and salty combo! Can’t wait to try these!

  6. 6

    Hmmm, how does it compare to the Momofuku compost cookie? :)

  7. 7

    Tami: It’s a simpler cookie that’s a whole lot less sweet than the Momofuku compost cookie that has chocolate, graham cracker crumbs, butterscotch chips, mini pretzels and all that other good stuff in it.

  8. 8

    Neat! I’ve always loved sweet/savory combos. I’m not a huge fan of nuts, so perhaps I would add even more chips. Or maybe pretzels. Shoot, perhaps I’m thinking more of David Chang’s compost cookie now, ha ha ha!

    Thanks for sharing!

  9. 9

    Mmm, potato chip + cookie. I like how the texture is crunchy. I wonder if this would also work with flavoured potato chips (ie: ketchup, salt and vinegar, etc).

  10. 10

    I think this is brilliant!

  11. 11

    OMG I must make these! :O

  12. 12

    Gotta love that sweet and salty mix!

  13. 13

    Waw! That’s someting new for me! The salty with the sweet combined: a unique combination! I must try this! Yummm!

  14. 14

    What a genius creation!! The crunchiness will definitely make me craving for more.

  15. 15

    i would buy a bag of chips solely for this purpose.

  16. 16

    Salty sweet? These could be disastrous to my healthy eating pledge this summer.

  17. 17

    This sounds so unlike Martha! But also sounds yummy!

  18. 18

    My mom makes a potato chip and pretzel cookie that is one of my favorite cookies…ever! This one sounds right up my alley, too!

  19. 19

    Made these today and thought they were just OK. Not very sweet at all. Would be better with butterscotch chips mixed in or dipped in caramel after they’ve been baked. Probably won’t ever make them again.

  20. 20

    Shannon: You can definitely add chocolate or butterscotch chips to the dough. That would be a great addition. They are definitely not a sweet cookie as is. But I kind of like that, as it makes for a nice change of pace.

  21. 21

    Anything sweet and salty is the absolute best, whether it’s a savory dish or dessert.

  22. 22

    oh my, that sounds awesome! Yes I love it when odd fellows combine…

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