These pretzel potato chip cookies are a perfect blend of salty and sweet making them a perfect treat for any occasion.
Recipe: $3.51 | Per Serving: $0.23 | Yield: 15 cookies
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 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 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).
🥘 Ingredients
Ingredient Notes:
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.
For specific ingredients and measurements, please see the recipe card below.
🧾 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
After creating this chocolate chip pretzel cookies recipe, I discovered "kitchen sink cookies." While similar, they have their distinctions.
Kitchen Sink Cookie Additions: Many kitchen sink cookies incorporate caramel bits or butterscotch chips. To include these, reduce the quantity of chips, pretzels, and chocolate chips by ¼ cup each. Then, add ¾ cup of butterscotch chips along with the chocolate chips.
If you're looking for butterscotch, try our Butterscotch Chocolate Chip Cookies.
🔪 Instructions for Chocolate Chip Cookies with Potato Chips and Pretzels
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!
🍴 Recipe 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
Room Temp Storage. Store cookies in an airtight container at room temp for up to a week. Best within 3-4 days.
Freezing Tips:
- Freezing Dough Balls: Freeze solid on a parchment-lined sheet, then transfer to airtight container. Freeze up to 3 months. Bake as needed, extending time if frozen.
- Freezing Baked Cookies: Cool, then freeze in airtight container. Thaw at room temp. Frozen cookies may have chewier pretzels.
❤️ More Delicious Cookie Recipes
If you tried these Pretzel Potato Chip Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Pretzel Potato Chip Cookies
Ingredients
- ½ cup butter, softened ($0.99)
- ¼ cup granulated sugar ($0.09)
- ½ cup brown sugar, packed ($0.22)
- 1 large egg ($0.15)
- 1 egg yolks ($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 ($0.46)
- 1 cup pretzels, broken into small pieces ($0.25)
- 1 cup chocolate chips ($1.07)
Instructions
- Cream together the butter, granulated 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
- Use salted or unsalted butter; blend cold butter for 30 seconds before adding sugar.
- Crush chips and pretzels into 1-inch pieces; aim for about 1 ½ cups of crushed potato chips.
- Add ¾ cups of butterscotch chips or caramel bits, reducing other mix-ins by ¼ cup each.
- Store cookies in an airtight container at room temperature for up to a week, best within 3-4 days.
- To freeze, place dough balls on parchment-lined sheets, freeze for 1-2 hours, then transfer to an airtight container for up to 3 months.
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