These pretzel potato chip cookies are a perfect blend of salty and sweet making them a perfect treat for any occasion.
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Made with soft chocolate chip cookie dough, these pretzel potato chip cookies offer a delightful blend of flavors and textures. A soft center, chewy pretzel pieces, and crunchy cookie edge create an irresistible combination.
Cookies like these, along with our Captain Crunch Cookies and Peanut Butter Butterfinger Cookies, bring excitement and uniqueness, especially with the addition of salty pieces.
I whipped up these Pretzel Potato Chip Cookies spontaneously using single-serving bags of pretzels and potato chips leftover from a weekend trip with the kids. Now, they've become a regular treat because they disappear so quickly.
These loaded chocolate chip cookies became an instant favorite with everyone, and requests for another batch keep coming. I hope you enjoy them just as much!
For more cookie favorites, check out our Chocolate Chip Marshmallow Cookies, Birthday Cake Stuffed Cookies, and Honey Chocolate Chip Cookies.
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💛 Why You'll Love This Recipe
- Salty, crunchy, chewy, and sweet. These Pretzel Potato Chip 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).
🛒 Ingredients
Sugars- Use a combination of brown sugar and granulated sugar for sweetness and chewy consistency.
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.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Pretzels and Chips. Use any salted potato chips (Lays, Ruffles, store brand). Use stick or mini pretzels; avoid thick pretzels so they do not overpower the cookie.
Butter. No softened butter? Use cold butter and beat briefly to soften before adding sugar.
Kitchen Sink Style. For a "kitchen sink" twist, reduce pretzels, chips, and chocolate chips by ¼ cup each and add ¾ cup butterscotch or caramel chips. If you're looking for butterscotch, try our Butterscotch Chocolate Chip Cookies.
💰 Budget-Friendly Tips
Use Leftover Snacks. Bottom-of-the-bag chips and broken pretzels work perfectly. No need to buy fresh bags.
Store Brand Saves Money. Generic chocolate chips, sugars, and butter taste the same once baked.
Skip Extra Mix-Ins. Caramel or butterscotch are optional. Keep it simple with what's already in your pantry.
🥄 Instructions for Pretzel Potato Chip Cookies
Step 1: Cream together the butter, sugar, and brown sugar.
Step 2: Mix in the eggs, flour, salt, baking soda, and vanilla until combined.
Step 3: Add in 1 cup potato chips, pretzels, and chocolate chips.
Step 4: Cover the bowl and chill the dough in the fridge for 30 minutes, preferably (a few hours (up to overnight).
Step 5: Preheat the oven to 350 degrees F.
Step 6: Place ½ cup potato chips in a shallow bowl.
Step 7: Roll cookie dough balls into 2 inch sized balls.
Step 8: Roll in crushed potato chips. Place 2 inches apart on parchment lined baking sheet.
Step 9: Bake 12-15 minutes or until edges look set and tops are no longer glossy. Cookies will be golden.
Step 10: Let cool completely on a wire rack before serving. Enjoy!
👩🏻🍳 Expert Tips
- Baking Indicators. Look for set edges and matte tops to know when cookies are done. The insides may seem slightly moist.
- Pretzel Size. Crush pretzels into 1-inch pieces or smaller for best results.
- Fun Fact. About 1 ½ cups of crushed potato chips equals roughly 3 standard 1-ounce chip bags, making it perfect for using up leftovers.
❄️ Storage and Make Ahead
Storage. Keep cookies in an airtight container at room temperature for up to 1 week. Best within 3 to 4 days.
Make Ahead. Chill the dough up to 24 hours or freeze dough balls for up to 3 months. Bake straight from frozen with a 1 to 2 minute longer bake time.
🥗 Side Dishes or Pairing Ideas
Serve Pretzel Potato Chip Cookies with milk, hot cocoa, iced coffee, or lattes. These cookies also pair well on dessert boards with brownies, chocolate bark, or marshmallow treats for a "salty-sweet" spread.
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❓ Recipe FAQs
Yes. Any salted potato chip or basic pretzel shape works. Just avoid very thick pretzels so the texture stays balanced.
Chilling 30 minutes helps prevent spreading and gives a chewier center. You can skip it, but the cookies will bake flatter.
Yes. Scoop into dough balls, freeze on a tray, then transfer to a container. Bake from frozen and add 1-2 minutes to the bake time.
They are ready when edges look set and the tops lose their shine. The centers finish setting as they cool.
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🐝 If you tried these Pretzel Potato Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Pretzel Potato Chip Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- ¼ cup granulated sugar - ($0.09)
- ½ cup brown sugar, packed - ($0.22)
- 1 large egg - ($0.15)
- 1 egg yolk - ($0.07)
- 1 ¼ cups all-purpose flour - ($0.16)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon baking soda - ($0.01)
- 1 teaspoon vanilla extract - ($0.03)
- 1 cup potato chips, crushed, divided - ($0.46)
- 1 cup pretzels, broken into small pieces - ($0.25)
- 1 cup chocolate chips - ($1.07)
Instructions
- Make dough. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Add dry ingredients. Stir in the flour, baking soda, and salt just until combined.
- Fold in mix-ins. Gently fold in ½ cup of the crushed potato chips, the pretzels, and the chocolate chips.
- Chill. Cover the dough and refrigerate for at least 30 minutes, or up to overnight.
- Prep oven. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the remaining ½ cup crushed potato chips into a shallow bowl.
- Shape cookies. Roll the dough into 2-inch balls, then roll each ball in the crushed potato chips to coat. Place cookies 2 inches apart on the prepared baking sheet.
- Bake. Bake for 12 to 15 minutes, or until the edges are set and the tops are no longer glossy.
- Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling. Chilling improves texture and prevents excess spreading.
- Chip texture. Crush potato chips and pretzels into roughly 1-inch pieces for best crunch.
- Variations. Substitute up to ¾ cup butterscotch chips or caramel bits, reducing other mix-ins slightly.
- Storage. Store cookies in an airtight container at room temperature for up to 7 days, best within 3 to 4 days.
- Freezing. Freeze dough balls for up to 3 months and bake directly from frozen, adding 1 to 2 minutes to bake time.
Nutritional Information
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