Gluten-Free Potato Chip Chocolate Chip Cookies
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Buttery, gluten-free chocolate chip cookies get a salty crunch from crushed ruffled potato chips in every bite.
These potato chip cookies are one of my Gramma’s recipes, and they’re proof that a bag of chips belongs in your cookie dough. If you love a sweet and salty snack, this one’s for you. The chips soften just a little as the cookies bake, but they keep enough crunch to make every bite interesting.
The dough comes together quickly with a stand mixer or hand mixer, and there’s no need to roll it into balls. Just drop it onto the baking sheets and let the oven do the rest. You’ll get golden edges, pockets of melted chocolate, and a salty finish that makes it really hard to stop at one.
What You’ll Need to Make This Recipe
- Unsalted Butter – Softened butter gives these cookies their rich flavor and helps them turn golden around the edges.
- Ruffled Salted Potato Chips – The ridges hold up well in the dough and add salty crunch throughout.
- Brown & Granulated Sugar – Using both gives you caramel-like flavor and crisp, golden edges.
- Egg & Vanilla – The egg binds the dough, while the vanilla adds warmth to balance the salt.
- Kosher Salt – Just a little sharpens the sweetness and brings out the chocolate.
- Gluten-Free All-Purpose Flour – A 1-to-1 blend gives the cookies structure while keeping the recipe gluten-free.
- Chocolate Chips – Melty chocolate is the perfect partner for the salty chips.
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Gluten-Free Potato Chip Chocolate Chip Cookies
- Servings:
- 18 cookies
- Prep:
- 20 minutes
- Cook:
- 12 minutes
- Total Time:
- 32 minutes
Ingredients
- 2 sticks unsalted butter softened
- 3½ ounces ruffled salted potato chips about 4 cups before crushing
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups gluten-free all-purpose flour
- 1 cup chocolate chips
Instructions
- Let the butter soften to room temperature. Put the potato chips in a large zip-top bag, press out the air, and seal. Gently crush with a rolling pin or small pan until the pieces are no larger than ½ inch. You should have about 1½ cups.
- Position 2 oven racks to divide the oven into thirds and preheat to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, ½ cup brown sugar, and ½ cup granulated sugar on medium speed for 3 to 4 minutes, until light and fluffy.
- Add the egg, 1½ teaspoons vanilla, and ½ teaspoon kosher salt. Beat on medium speed for 30 to 60 seconds, until combined. Scrape down the bowl and beater.
- Add 2 cups flour and mix on the lowest speed for about 30 seconds, until almost combined. Add the crushed chips and 1 cup chocolate chips, then fold by hand until no streaks of flour remain. The dough will be thick and sticky.
- Drop level tablespoons of dough onto the prepared baking sheets, placing about 15 on each and spacing them at least 2 inches apart. There’s no need to roll them into balls.
- Bake for 8 minutes, then rotate the sheets front to back and swap racks. Bake for 4 to 5 minutes more, until the edges and bottoms are light golden brown.
Notes
- Check the potato chip label to confirm they’re gluten-free.
- Cookies will brown a little more on parchment than on silicone mats.
