Mix softened butter and both sugars in a large bowl using a mixer.
Then add eggs and vanilla until combined, scrapping down sides.
Now add your dry ingredients: flour, salt, and baking soda.
Crush the chips by hand or put them in a plastic bag and crunch them with a rolling pin.
Don’t use a food processor to crush the chips because it will turn them
into itty bitty pieces. Leaving them slightly larger gives the chips
more crunch and texture!
Gently mix your crushed potato chips into the cookie dough.
 Finally add semi-sweet chocolate chips.
I used a medium ice cream scoop to make the perfect size balls of cookie dough on the baking sheet.
Spread 3 across, they do bake quite large.
Bake for about 14 minutes until golden brown.
I baked two batches. One with chocolate chips and one without.
I didn’t want the chocolate to cover up the maple potato chip flavor. But Ashton and I agree the Chocolate Chip Potato Chips cookies were the best- with the perfect combination or sweet and salty!
Perfectly crispy and sweet with a hint of maple and delicious melted chocolate!

Reader Interactions


  1. Jerry | Simply Good Eating

    Nicole, I totally envy you because you actually have access to those special Lays chip flavors. Unfortunately distributors for some reason do not have them for my area.

    Those chocolate chip potato cookies sound interesting and Id love to make them but in the mean time, I'll probably just use what is available now 🙂 Thanks for sharing this!

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