Let me start off by saying my original idea, as you will read about below, was to use my favorite Lays *Limited Edition* Chicken and Waffles Chips in a chocolate chip cookie. The result was a maple spiced, crunchy chocolate cookie straight from Heaven! Yes, they were that good.

However, more than one reader asked me: “How in the heck did I put chicken and waffles in a cookie?!” Hahahahaha! Seriously ya’ll?!

 

So I have changed the name of the recipe and made it more simple (and easy to understand) for everyone.

Hope you enjoy this Chocolate Potato Chip Cookie recipe.

I have always been a fan of salty and sweet combos so when I saw Lays Chicken and Waffles Chips in my grocery store I was beyond excited! SAY WHAT?! I had to try these!

 Turns our Lays had three flavors for their America’s Next Potato Chip Flavor Contest. Cheesy Garlic Bread and Sriracha were the other two. I tried all three but Chicken and Waffles was by far my favorite. It tasted mostly like a seasoned maple flavored potato chip and I could have seriously eaten a whole bag in one sitting! So after sampling a bag (or two…) of the Chicken and Waffle Chips I decided to use them in a cookie recipe I had been wanting to try.

And this is how I created the delicious cookies with the curious name:

So :sniff, sniff: I found out today that my favorite chips lost the contest and the winner was Cheesy Garlic Bread (the creator won a cool $1 million dollars!). However, Lays is bringing all three flavors back to stores this summer for an encore so keep a look out for them. I know I am going to look like a crazy lady with a cart full of chips. I have to stock up, ya know!

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.

 

 

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!