Salted Potato Chip Chunk Cookies

Apr 09, 2025

Salted Potato Chip Chunk Cookies

Sweet, salty, and utterly irresistible, these Salted Potato Chip Chunk Cookies are a playful twist on a classic treat—perfect for your Kentucky Derby dessert spread. With gooey pools of dark and milk chocolate, crispy potato chips folded into every bite, and a sprinkle of flaky salt on top, these cookies deliver bold flavor and satisfying crunch. A crowd-pleasing favorite for race day or anytime indulgence!

Prep Time: 15 minutes + 30 minutes or overnight to chill

Active Time: 13-15 minutes

Servings: 8

Ingredients:

• 1⁄2 cup (114g) unsalted butter, melted
• 3⁄4 cup (161g) light brown sugar (packed)
• 1⁄2 cup (150) white sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons (10mL) vanilla extract
• Heaping 1⁄2 teaspoon (4g) fine sea salt
• 1⁄2 teaspoon (2g) baking soda
• 1 cup plus 6 tbsp (225g) all-purpose flour
• 3 oz (85g) milk chocolate, rough chopped
• 3.5 oz (99g) 60-70% dark chocolate, rough chopped
• 1⁄2 cup (30g) potato chips, crushed by hand optional
• Flaky salt (Malden), for finishing

Instructions:

1. In a medium bowl, whisk together the granulated sugar, brown sugar, and salt. Whisk in the butter in a slow stream until completely combined and emulsified.

2. Whisk in the egg yolk, the whole egg, and the vanilla extract. Continue mixing until completely incorporated.

3. In a separate medium bowl, whisk together the flour and baking soda. Add the flour mixture to the sugar mixture. Gently mix until just incorporated into a dough.

4. Fold in the chocolates and potato chips. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour, but ideally overnight.

5. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

6. If the dough was in the refrigerator overnight, it may need to soften at room temperature for 5 to 10 minutes so it's not so hard but still very chilled. Using a Cookie scoop, spoon

12 balls of dough evenly space apart onto 1 baking sheet leaving some space between each cookie to account for spread. Repeat on the other baking sheet.

7. Bake both sheets in your oven for 8-10 minutes. You’re looking for lightly browned edges and a slightly underbaked center. Remove from the pan from the oven, finish with flakey salt if desired. Cool on your pan for 1 minute then transfer to a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 1 week.