Potato Chip Cookie Recipe

Potato Chip Cookie Recipe
By The Cooking World, Editorial Staff
April 28, 2023

Cristina Tosi Potato Chip Cookie Recipe

Time to get back to our we cook books series! Today we bring you a potato chip cookie recipe from the newest book from Christina Tosi — All About Cookies.

Just like people, every cookie has a unique personality. Some are sweet, and some, my friends, are salty. These cookies toe the line of how salty-sweet a cookie can be. In true sandie formulation, subbing out some of the flour for crushed potato chips gives the cookies edge and grit and will have even the most dessert-skeptical folks out there asking for seconds.

30 minutes
12 to 17 minutes
12 cookies


113 g (1 stick) unsalted butter, softened
100 g (½ cup) sugar
110 g (¾ cup) flour
50 g (2 cups) potato chips, crushed
4 g (1 teaspoon) kosher salt
flour, for dusting
sugar, for coating

Special Equipment

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  1. Heat the oven to 180 ºC (350°F). Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer fitter with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes until smooth. Scrape down the sides of the bowl.
  3. Add the flour, potato chips, and salt and mix on low just until the dough comes together.
  4. Lightly dust a work surface with flour. Turn the dough onto the surface and form into a log about 15 cm (6 inches) long. Wet the log with a tiny amount of water and roll it in sugar to coat.
  5. Roll the log in plastic wrap and refrigerate until well chilled and firm, at least 20 minutes. You want it to be sliceable without losing shape.
  6. Slice the shorties into 1 cm ( ½-inch) thick rounds and arrange on the baking sheets 1 cm (½ inch) apart.
  7. Bake at 180 ºC (350 °F) until the edges are golden brown, 12 to 17 minutes.
  8. Cool completely on the pans before serving. Store in an airtight container at room temperature for 4 to 5 days.
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