These Chocolate Chip Cookies with Potato Chips and Pretzels are a perfect blend of salty and sweet making them a perfect treat for any occasion.
Made with a soft chocolate chip cookie dough these pretzel potato chip cookies have it all. A soft center, chewy pretzel pieces, and crunchy cookie edge all come together for incredible flavor and texture combinations you can't live without.
I made these cookies on a whim using single serving bags of pretzels and potato chips that we had leftover after a weekend trip we took with the kids. I'm happy to announce they will become a more regular thing in this household because they simply did not last long enough.
These loaded chocolate chip cookies were an instant favorite amongst everyone and they keep asking for another batch to be made soon. I can only hope that your reactions are similar as well.
For more cookie favorites, make sure to check out our Chocolate Chip Marshmallow Cookies, Birthday Cake Stuffed Cookies, and Honey Chocolate Chip Cookies.
Why This Recipe Works
- Salty, crunchy, chewy, and sweet. These cookies have it all. A perfect blend of textures and flavors for all the cookie lovers.
- Great for leftover chips. You know those broken chips at the bottom of the bag that no one wants because they're too small to dip? This recipe is PERFECT for those.
- Easy to follow steps. Whisk, mix, chill, scoop, and bake. This recipe is pretty simple and straightforward, and the chill time is only 30 minutes (which is pretty minimal when compared to other cookie recipes that sometimes take HOURS.
Jump to:
🥘 Ingredients
Butter- You'll need butter to add richness to the dough and keep the cookies moist.
Sugars- Use a combination of brown sugar and granulated sugar for sweetness and chewy consistency.
Eggs- Eggs add rich flavor and help bind the dough together so that the cookies aren't too crumbly.
All-purpose flour- This is the base of the recipe and provides the structure of the cookies.
Baking soda- To help the cookies puff up nicely as they bake.
Salt- A natural flavor enhancer.
Vanilla- A flavor enhancer.
Potato chips- Use your favorite salted potato chips. I used Ruffles and lays original potato chips, and both turned out great! This recipe is perfect for those broken pieces at the bottom of the bag.
Pretzels- Use stick pretzels or round ones. It really doesn't matter. These will be broken up and added to the dough for a salty crunch.
Chocolate chips- We like to use semi-sweet chocolate chips, but you can use another variety of chocolate if preferred.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to Make Chocolate Chip Cookies with Potato Chips and Pretzels with these simple step-by-step instructions:
Cream together the butter, sugar, and brown sugar.
Mix in the eggs, flour, salt, baking soda, and vanilla until combined.
Add in 1 cup potato chips, pretzels, and chocolate chips.
Cover the bowl and chill the dough in the fridge for 30 minutes, preferably (a few hours (up to overnight).
Preheat the oven to 350 degrees F.
Place ½ cup potato chips in a shallow bowl.
Roll cookie dough balls into 2 inch sized balls.
Roll in crushed potato chips. Place 2 inches apart on parchment lined baking sheet.
Bake 12-15 minutes or until edges look set and tops are no longer glossy. Cookies will be golden.
Let cool completely on a wire rack before serving. Enjoy!
🧾 Substitutions
Pretzels and Chips. We make these cookies with potato chips and pretzels but you can use just about any salted version of original potato chips (I like Lays and Ruffles). Your pretzels can be rounded or sticks but I do not recommend the really thick ones as those may be too large.
Butter. Cold butter can be used if you don't have softened butter ready to go. Just blend it for about 30 seconds to a minute with the electric mixer before adding in the sugar and continuing along with the recipe.
📖 Variations
It wasn't until after I made this chocolate chip pretzel cookies recipe that I learned about "kitchen sink cookies," and while these are quite similar, they're different too.
Most kitchen sink cookies request caramel bits or butterscotch chips. You can add these to this recipe, but to do so, reduce the chips, pretzels, and chocolate chips by ¼ cup each and use ¾ cup of the butterscotch chips added in at the same time as the chocolate chips.
🍴 Recipe Tips
You will know that the cookies have finished baking when the edges look set, and the tops are no longer glossy. The insides may appear a little wet or doughy, but that's okay!
I measured the chips and pretzels after being broken. You want pretzels about 1 inch in size if not smaller.
Fun Tip
1 ½ cups of crushed potato chips are about (3) 1-ounce sized bags of chips, so this is great for using leftover individual sized chip bags you may have on hand.
👩🏻🍳 Storage
Room Temp
Keep your chocolate chip cookies with potato chips stored in an airtight container at room temperature for up to a week. We found that our cookies tasted best when eaten within 3 or 4 days.
Freezer
You can freeze these potato chip and pretzel cookies. If doing so, follow these tips:
- Frozen dough-- Place the dough balls onto a parchment-lined baking sheet and freeze until solid. It takes about 1-2 hours. Place in an airtight container and freeze for up to 3 months. Take out a cookie when desired and place it onto a baking sheet while the oven preheats. Bake as directed. You may need to bake for an additional minute or two.
- Frozen baked cookies-- Bake and cool as directed. Place into an airtight container and freeze for up to 3 months. Thaw at room temperature and enjoy.
Keep in mind that baked chocolate chip cookies with pretzels may have a chewier pretzel as a result of being frozen. The frozen dough balls should have more crisp pretzels.
More great cookie recipes to check out soon
- Giant Sprinkle Cookies
- Milk Dud Cookies
- Chocolate Chip Cookies Without Brown Sugar
- Chocolate Chip Skillet Cookie
📖 Recipe
Chocolate Chip Cookies with Potato Chips and Pretzels
Ingredients
- ½ cup Butter, softened ($0.75)
- ½ cup Brown Sugar, packed ($0.18)
- ¼ cup Granulated Sugar ($0.06)
- 1 large Egg ($0.08)
- 1 Egg Yolk ($0.08)
- 1 ¼ cups All-Purpose Flour ($0.10)
- ½ teaspoon Baking Soda ($0.01)
- ½ teaspoon Salt ($0.02)
- 1 teaspoon Vanilla Extract ($0.02)
- 1 cup Potato Chips ($0.46)
- 1 cup Pretzels, broken into small pieces ($0.25)
- 1 cup Chocolate Chips (.98)
Instructions
- Cream together the butter, sugar, and brown sugar.
- Mix in the eggs, flour, salt, baking soda, and vanilla until combined.
- Add in 1 cup potato chips, pretzels, and chocolate chips.
- Cover the bowl and chill the dough in the fridge for 30 minutes, preferably (a few hours (up to overnight).
- Preheat the oven to 350 degrees F.
- Place ½ cup potato chips in shallow bowl.
- Roll cookie dough balls into 2 inch sized balls.
- Roll in crushed potato chips. Place 2 inches apart on parchment lined baking sheet.
- Bake 12-15 minutes or until edges look set and tops are no longer glossy. Cookies will be golden.
Notes
Recipe Tips
- You can use salted or unsalted butter. I used salted because it's my preferred butter of choice. Cold butter can be used if you don't have softened butter ready to go. Just blend it for about 30 seconds to a minute with the electric mixer before adding in the sugar and continuing along with the recipe.
- I measured the chips and pretzels after being broken. You want pretzels about 1 inch in size if not smaller.
- Fun tip-- 1 ½ cups of crushed potato chips are about 3 1-ounce sized bags of chips, so this is great for using leftover individual sized chip bags you may have on hand.
- We make these cookies with potato chips and pretzels but you can use just about any salted version of original potato chips (I like Lays and Ruffles).
- Your pretzels can be rounded or sticks but I do not recommend the really thick ones as those may be too large.
Add-Ins
- You can add in ¾ cups of butterscotch chips or caramel bits and reduce the chocolate chips, potato chips and pretzels by ¼ cup each. Add the butterscotch chips at the same time in the recipe as the chocolate chips.
Storage
- Keep your chocolate chip cookies with potato chips stored in an airtight container at room temperature for up to a week. We found that our cookies tasted best when eaten within 3 or 4 days.
- You can freeze these potato chip and pretzel cookies.
- If doing so follow these tips:
- Frozen dough-- Place the dough balls onto a parchment lined baking sheet and freeze until solid. About 1-2 hours. Place in an airtight container and freeze for up to 3 months. Take out a cookie when desired and place onto baking sheet while oven preheats. Bake as directed. May need to bake an additional minute or two.
- Frozen baked cookies-- Bake and cool as directed. Place into an airtight container and freeze for up to 3 months. Thaw at room temperature and enjoy.
- Keep in mind that baked chocolate chip cookies with pretzels may have a chewier pretzel as a result of being frozen. The frozen dough balls should have more crisp pretzels.
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