Today’s recipe is a little twist on a classic chocolate chip cookie- this version has chopped pecans, milk chocolate, peanut butter chips, and lots of kettle cooked salty potato chips. Turns out you can really put whatever you want in here for the perfect sweet and salty treat!
It’s been a while since I’ve made a pretty classic cookie, and these are a solid chocolate chip cookie on their own- brown butter, lots of brown sugar and vanilla extract- what’s not to love? Let’s get to it!
How to Make Potato Chip Cookies
To start things off, we’re browning some butter in a skillet. I like to use a pan with a light-colored interior because it’s easier to see as the butter browns, but you can use any kind of pan you prefer here to brown up 1 cup of butter. From there, mix the butter with sugar and brown sugar and some milk until well combined. The butter can still be hot in this step!
Once everything is well combined, add in the eggs and egg yolk, plus the vanilla extract. You should have a fairly smooth mixture at this stage, and then it’s time to add in the flour, baking soda, and salt. You should have a thick but fairly soft dough!
Then it’s time to add in the fillings- I’m using milk chocolate to help balance out the salty potato chips, along with peanut butter chips, chopped pecans, and of course the potato chips. I like using kettle cooked chips here because they hold up a bit better to being folded into a soft dough. Plus I like to use chopped chocolate here from a bar so you get super melty pools of chocolate throughout!
I topped my cookies with a sprinkle of flakey salt before gently pressing down each cookie ball until it’s about 1/2-3/4 inch tall, and then it’s off to the oven to bake.
I think these cookies have just the right balance of sweet and salty and it’s kind of the perfect snack. Hope you guys enjoy this one!
Ingredients for Potato Chip Cookies
I’m using some pretty classic ingredients here that you would normally see in chocolate chip cookies. Here’s the breakdown:
- Flour– I’m using standard all-purpose flour here, nothing special.
- Baking soda– Baking soda helps control how much the cookies spread as they bake.
- Salt– Salt always adds flavor, even to sweet dishes. Never skip it!
- Butter– I’m using unsalted butter here, which is my go-to for baking recipes. Salted butter will work just fine too though!
- Milk– Browning the butter means losing some liquid from the water evaporating during that process. Adding milk here helps replace some of that liquid.
- Granulated sugar– This is standard white sugar, which contributes of course to flavor and also to the browning in the cookies.
- Dark brown sugar– I always prefer to use dark brown sugar in baking- the flavor is just stronger and it’s easily interchanged with light brown sugar in most recipes.
- Vanilla extract– This is a really important flavor factor in these cookies!
- Eggs– Eggs contribute to the texture and spread of the cookies.
- Egg yolk– The egg yolk helps add some additional chewiness to these cookies.
- Milk chocolate– I like to chop up a bar of chocolate here for super melty pools of milk chocolate.
- Peanut butter chips– I’m here to make these cookies a party, and adding a few more goodies like these peanut butter chips really helps with that!
- Kettle chips– I’m using kettle chips because they hold up really well in the soft dough, and they stay crisp during the process.
- Pecans– For some additional crunch and flavor!
Tips & Tricks for Potato Chip Cookies
Here are all my tips and tricks to make the perfect potato chip cookie every time!
- Why use brown butter? Browning the butter gives the cookies a little extra flavor that plays really well alongside brown sugar and vanilla extract here. I find this step doesn’t take long, and since you need melted butter in this case anyways, why not take the extra couple of minutes for the extra flavor?
- Do I have to let the butter cool before mixing? There’s no need to let the butter cool down before mixing and it’s actually a bit easier for the dough to come together if the butter is still hot when you start!
- Why is there milk in this recipe? The milk helps replace the evaporated water from browning the butter.
- Do I have to use milk chocolate? You can use any chocolate you prefer here- I like the milk chocolate because it’s a good balance against all the salt in these cookies!
- Do I have to use chopped chocolate? No, you can definitely replace it with chocolate chips if you prefer here. The chopped chocolate offers a more melty end result, but both ways are great.
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Enjoy!
Potato Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup butter
- 2 tbs. milk
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 egg yolk
- 4 oz chopped milk chocolate
- 1/2 cup peanut butter chips
- 2 cups kettle cooked potato chips
- 1/2 cup chopped pecans
Instructions
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Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt, and set aside.
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In a medium saucepan (light-colored interior if you have one), melt the butter over medium-high heat until completely melted and bubbling. Lower the heat to low-medium, and use a heat-proof spatula to stir the butter constantly. It should take about 3-5 minutes to start to brown. Once brown bits start to form on the bottom of the pan, remove it from the heat and transfer the butter into a large glass bowl. Immediately stir in the milk to stop the butter from burning.
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Stir in the sugar and brown sugar to the browned butter until well combined. Then add in the vanilla extract, eggs, and egg yolk, and again stir until the mixture is combined and the egg is no longer visibly showing any streaks. Add in the dry ingredients, and mix until you’ve got a thick dough formed. Then stir in the chopped chocolate, peanut butter chips, kettle cooked potato chips, and chopped pecans until everything is well distributed through the cookie dough.
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Scoop your cookies onto parchment lined baking sheets. Optionally, top the cookies with a sprinkle of flakey salt and a few extra chunks of chocolate or peanut butter chips. Press the cookie dough balls down slightly before baking for 10-12 minutes, or until the edges are just golden brown.
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Cool for 5-10 minutes before eating them warm! Store in an air-tight container for about a week.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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