Pioneer Woman Potato Chip Chocolate Chip Cookies Recipe

This Pioneer Woman Potato Chip Chocolate Chip Cookies recipe is a sweet and salty and chewy recipe, which is made with crushed potato chips and semisweet chocolate chips. It’s a crowd-pleasing treat, ready in about 35 minutes.

Pioneer Woman Potato Chip Chocolate Chip Cookies Recipe Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup semisweet chocolate chips
• 4 cups crushed potato chips (8 ounces), such as Lay’s, divided

How To Make Pioneer Woman Potato Chip Chocolate Chip Cookies Recipe

1. Prep Oven and Baking Sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
5. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Mix-Ins: By hand, fold in 2 cups of the crushed potato chips and all of the semisweet chocolate chips.
7. Shape and Coat Cookies: Shape the dough into 2-inch balls. Roll each ball in the remaining 2 cups of crushed potato chips to coat the outside. Place the coated balls on the prepared baking sheets, about 2 inches apart.
8. Bake and Cool: Bake for 12–15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• How should I crush the potato chips? For the best texture, crush the chips coarsely. You want a mix of smaller crumbs and some larger, recognizable chip pieces. You can do this by placing them in a zip-top bag and gently crushing them with your hands or a rolling pin.
• How do I get thicker cookies? If you prefer a thicker, less spread-out cookie, you can chill the dough for at least 30 minutes before shaping and baking.
• How do I avoid overbaking the cookies? The cookies will continue to cook on the hot baking sheet after you remove them from the oven. For a chewy center, pull them out when the edges are golden brown, but the center still looks slightly soft.
• What kind of potato chips are best? A classic, plain, thin potato chip like Lay’s works best. Avoid using kettle-cooked chips as they can be too hard, or flavored chips which would alter the taste.

What To Serve With Potato Chip Chocolate Chip Cookies

These sweet and salty cookies are a perfect treat with:

• A tall glass of cold milk
• A hot cup of coffee
• A scoop of vanilla ice cream to make a cookie sandwich

How To Store Potato Chip Chocolate Chip Cookies

Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 4 days. Freeze: You can freeze the baked cookies or the unbaked cookie dough balls. For baked cookies, freeze in an airtight container for up to 3 months. For dough, freeze the balls on a baking sheet until solid, then transfer to a freezer bag. You can bake the dough from frozen, adding a few extra minutes to the baking time.

Potato Chip Chocolate Chip Cookies Nutrition Facts

• Calories: 239 kcal
• Protein: 3g
• Fat: 14g
• Carbohydrates: 26g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Potato Chip Chocolate Chip Cookies Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

239

kcal

A perfect blend of crunchy potato chips and melty chocolate chips in one irresistible sweet-and-salty cookie.

Ingredients

• 2 sticks (1 cup) unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 cup semisweet chocolate chips

• 4 cups crushed potato chips, divided

Directions

• Preheat oven to 375°F and line baking sheets with parchment paper.
• In a large bowl, cream the softened butter and both sugars until light and fluffy.
• Beat in the eggs and vanilla extract.
• In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing on low until just combined.
• By hand, fold in 2 cups of the crushed potato chips and all the chocolate chips.
• Shape the dough into 2-inch balls and roll them in the remaining 2 cups of crushed potato chips.
• Place on the prepared baking sheets and bake for 12–15 minutes until the edges are golden.
• Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

• Coarse Crush: For the best texture, crush the potato chips coarsely, leaving some larger pieces.
• Chill for Thicker Cookies: If you prefer a thicker cookie, chill the dough for 30 minutes before baking.
• Don’t Overbake: For a chewy center, remove the cookies from the oven when the edges are golden but the middle is still soft.
• Salty & Sweet: The combination of salty chips and sweet chocolate is the key to this addictive cookie.