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 Rossi
How To Freeze Cookie Dough
If, like us, you find yourself confronted with insistent cookie cravings at the most inconvenient of times, don’t stress. Just be smart. Next time 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 slip them into a resealable plastic bag and freeze for up to 2 months. To bake, simply place the frozen balls (do not thaw) on a cookie sheet and add 1 extra minute to the recipe’s baking time.
Potato Chip Toffee Chocolate Chip Cookies
Ingredients
Email Grocery ListDirections
Recipe Testers Reviews
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 5 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 potato 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!
My potato chips were Lay’s “Wavy.” I crushed my potato chips pretty finely (by hand; I find it easiest), so there were no potato shards in the cookies (we liked that, though).
If using Heath bars for the toffee pieces, you will need two bars minus about an inch off of one of the bars (one weighs 39 grams, according to the package). You can also buy Heath toffee bits (called “Heath Bits’o Brickle,” sold where chocolate chips are). They are not covered in chocolate, but I think they would be fine for this recipe since it calls for chocolate chips as well.
I refrigerated the dough overnight; it was still pretty hard after sitting at room temp for 10 minutes, but the warmth of my hands helped with forming it into balls. The cookies baked in 12 minutes.
These cookies were such a big hit, I didn’t have a chance to see how long or well they’d keep!
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I made these gluten free–I just swapped out the regular flour for all-purpose GF flour–and they were AMAZING!!! Everyone loved them. Definitely a new family favorite! ut I just ate 3 and I can’t tell the world enough how truly INSANELY DELICIOUS these cookies are!!!
Remi, superb!! They look fantastic!
Yup, once again David your recipe has not disappointed me. I made these today, rolled the batch into individual cookies as suggested and froze, except I saved two and baked up for myself to enjoy after dinner. OMG am I glad I froze the cookies individually otherwise I might have been tempted to eat more than two!! I have to say this is going to be one of my go-to cookie recipes. Thank you for your recipes, every recipe has is amazing. Again people read thru the entire recipe first, prep your ingredients and follow David’s instructions and you will find perfection!! Xo.
Christina, so happy you enjoyed the cookies. I think they’re amazing. And thank you for the kind words!
These cookies look delicious! I love the texture – so fudgy and rich!
They are, Natalie.