These potato chip toffee chocolate chip cookies are made with all the salty crunchy sweet chocolatey ingredients the title suggests.
These cookies may sound a touch wacky but they’re perfect for when you don’t know exactly what you’re craving but you know it needs to be crazy indulgent. Crunchy, salty, chewy, sweet, and chocolate-y pretty much covers the bases. Bet you can’t stop at just one.–Renee Schettler
CAN I FREEZE THIS COOKIE DOUGH?
If, like us, you find yourself confronted with insistent cookie cravings at the most inconvenient of times, don’t stress—be smart. When you make a batch of these, set aside some of the dough and roll it into individual balls of dough. Place the dough balls on a plate and tuck them in the fridge until they’re hard through and through. Then just carefully remove from the (now-frozen) plate and drop them into a resealable freezer bag. Now you can cookie all—or one—of them anytime you desire. Cook from frozen and add one extra minute to the time in the oven.
Potato Chip Toffee Chocolate Chip Cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 12 tablespoons (6 oz) butter melted
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup crushed salted plain potato chips
- 1/2 cup toffee pieces (such as Heath® bars)
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg yolk, and then whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips, potato chips, and toffee pieces. Cover the dough and chill for at least 2 hours (or up to 3 days).
- Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
- Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, using about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart on each baking sheet.
- Bake each batch for 11 to 12 minutes. The cookies will look very soft and underbaked. Remove from the oven and let them cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 10 days.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
My biggest problem with these cookies is that after I measured my ingredients I was left with some potato chips as well as toffee bits. I ate every last morsel of them and the combination of salty and sweet increased my anticipation of the finished product. These didn’t disappoint.
The timing of the cookie preparation was pretty accurate, though I was double checking my measurements against the gram weights and found them all to be accurate—that did take a bit of extra time. I found the baking time to be way off and ended up baking mine for 17 minutes. Prior to that they actually looked too pale to be considered done. I love that the chilled dough combined with the size of the cookie prevented them from spreading and that the outcome was a thick beautiful professional looking cookie that was both crispy and chewy, a perfect combination in my opinion.
I purchased my potato chips and toffee in the local drug store as the cookies only required small amounts. Next time, I think I’d add a bit more of both. I used Lay’s original potato chips and would use a more premium, sturdier chip the next time. I may even consider a chip with ridges. Though I was very careful folding in the ingredients, the potato chips were almost unrecognizable in the finished product. I want a bit more of the salty crunch!
I chilled these for 6 hours and they were perfect. I love that you could actually make the dough and come back later to bake them off. My yield was exactly as stated and I had no problem working with the dough. I think it’s very important to give them that 10 minutes on the hot baking sheets to finish the cooking process. I can’t say how well they kept because they didn’t last long enough. That in itself lets you know how good they are. I’m thinking that next time, in addition to adding some more chips, I might consider some pretzels, M&Ms, nuts—these really are like a blank canvas waiting for some creative ingredient mixtures. These are perfect and just a bit different from most of the cookies I’ve been baking.
Chocolate chip cookies are always a hit around my house and this recipe pushes the envelope. The cookies were easy to make, big enough to satisfy, crunchy, sweet and salty, chocolatey, and the caramel crunch was the icing on the cake. Yum! Putting potato chips in a cookie never entered my mind. The chips provide that extra salt although no crunch. Actually, I’m not sure how to describe their texture in the cookie—it’s there but you wouldn’t know it’s a chip. Whatever…the chips work.
I spent 20 minutes on hands-on time so it was a little more than the recipe called for. Total time was about right. I’d definitely make these again (actually I have to, they were all consumed!). Next time, I’ll go over the edge and add nuts.
These cookies are among the best I’ve ever eaten. These were a huge hit at home. Since I had made so many, I sent some with my husband to his place of work and I took some to my office. At both places, these cookies were devoured within minutes.
I used Lay’s regular chips and in my opinion, those are the best. I rolled a heaping tablespoonful of dough into balls and baked them for the required time. I found that 13 minutes of baking time was the magic number. The batch made 44 delicious cookies. The combination of chocolate, toffee, and potato chips is a match made in heaven. The chewiness of the toffee along with the creamy chocolate is perfect with the slight hint of salt from the chips. The texture is very similar (in my opinion) to coconut.
This recipe is now my favorite chocolate chip cookie ever and will be made to give as gifts for any special occasion or holiday.
The best of both food worlds all in one yummy treat. This cookie has wonderful combinations of sweet & savory, gooey & crunchy, all rolled into one. I was delighted at the very chewy texture of the cookie itself, while the potato chips remained crunchy—it seems inexplicable. Friends raved about the sweet and salty combination; “better than any salted caramel concoction” one friend commented.
The recipe made 16 large cookies. The timing was accurate: 15 minutes hands-on, 2 hours + 50 minutes total. I used regular Lay’s potato chips. I chilled the dough overnight and it was still easy to work with, in the morning when I rolled & baked the cookies. After balling up all the dough, a lot of the chips, toffee pieces & chip crumbles remained in the bottom of the bowl, so I rolled the balled dough in those goodies before baking. Hand temperature was enough to warm up the dough, it was a very manageable consistency. I had to add a few minutes to the cooking time, using 14 minutes instead of the recommended 11-12. After 14 minutes the cookies were still looking underdone when I pulled them out (the recipe explained this would be the case) but the hump in the middle had flattened out to look more even on the top.
The cookies kept well & the chips even remained crunchy for 2 days (that’s all the days it took to consume them all in my house!).
This is a must-try cookie—it’s one of my favorite on the site! I’m not alone in my praise. My family adored them. My favorite cookies have a soft, chewy texture that lasts long after they’ve come out of the oven and this cookie is just that. In fact, a couple of days after baking, the cookies were still fresh-tasting and had retained that soft texture. I couldn’t tell you if they stay fresh longer than that because, after day two, my family had gobbled them all up.
The flavors are a perfect balance between salty and sweet and the large size yields the perfect portion. I used kosher salt, salted butter, and Lay’s potato chips in my batter. While I loved the end result, I’ll increase the chocolate chips next time to 3/4 cup because I thought my cookies could have used a few more chocolate chips.
These big, soft and chewy cookies are dangerously delicious with the combination of chocolate, toffee and the added crunch of crushed potato chips.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I’ve tried other potato chip cookie recipes before, but this one is by far the best. My friend and I wolfed down a total of five of the cookies right after a pretty hearty dinner, and “OMG” and “wow” were the typical accolades from other tasters—I’d say that’s a sure sign of an irresistible treat! The cookies didn’t have the aroma of the savory chips, but we could definitely taste the salt. It was just the right amount and married very well with the chocolate and buttery toffee flavors. The texture was lovely, too—moist and chewy, with a gentle crunch of the toffee pieces. These cookies were enjoyed so much, I noted on the recipe to always double it. These cookies were such a big hit, I didn’t have a chance to see how long/well they’d keep.