Description

If you love desserts that balance sweet, salty, soft, and crunchy all in one bite, Potato Chip Cookies are about to become your new favorite treat. This classic American cookie takes everything you love about buttery cookie dough and adds a delicious twist with crushed potato chips and rich butterscotch chips. These cookies are easy to make, bake in minutes, and deliver a unique flavor that always surprises guests. Whether you’re preparing a quick dessert for a party or just want something different for your cookie jar, this recipe is simple, fun, and incredibly delicious.

Ingredients

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 ¼ cups flour
1 tsp baking soda
2 cups crushed potato chips
1 cup butterscotch chips (or start with 1/2 cup and adjust to taste)

Instructions

Preheat your oven to 350°F.
Cream the butter and both sugars together for 2–3 minutes using an electric mixer until fluffy.
Add the eggs and continue mixing for another 2 minutes.
Add the flour and baking soda, mixing until fully combined.
Stir in the crushed potato chips and butterscotch chips until evenly incorporated.
Scoop the dough into 1-inch balls and place them onto a greased or parchment-lined baking sheet.
Bake for about 10 minutes, or until the cookies are lightly golden brown.

Notes

Serving Tips

Serve warm for the ultimate soft-and-gooey texture, especially if you used extra butterscotch chips.
Pair with a glass of cold milk, hot chocolate, or coffee for a perfect sweet-and-salty snack combo.
Add a scoop of vanilla ice cream and sandwich it between two cookies for an easy cookie ice cream sandwich.
Crumble the cookies over vanilla pudding or chocolate mousse for added texture.
Serve on a dessert charcuterie board alongside brownies, pretzels, and fruit for a fun party presentation.

Storage Tips

Store the cookies in an airtight container at room temperature for up to 5 days.
To keep them soft longer, add a slice of sandwich bread to the container.
Freeze baked cookies for up to 3 months. Thaw at room temperature when ready to eat.
Freeze cookie dough balls on a sheet pan, then transfer to freezer bags and bake as needed.
If freezing dough, add 1 extra minute to the baking time.