Name: Toffee Potato Chip Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Ingredients: 3 cups all purpose flour; 1 tsp salt; 1 tsp baking powder; 2 sticks butter (chilled); ¾ cup brown sugar; ¼ cup white sugar; 2 eggs; 1 tsp almond extract; ½ cup ruffled potato chips (crushed); ½ cup mini chocolate chips; ¼ cup Heath toffee bits

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Meet your new favorite chocolate chip cookie recipe!! These toffee potato chip chocolate chip cookies are thick chocolate chip cookies, sprinkled with salty potato chips and toffee bits.

Hands down, this toffee potato chip chocolate chip cookie recipe is possibly the best cookie recipe we have shared to date!! And once you make them, you will never go back to making another cookie recipe ever again. Trust us, you’re going to want them not just for dessert but for breakfast, lunch, and dinner. Think we’re being a little dramatic?? Maybe, but we’ve made this recipe 3 times already this week…whoops!

We LOVE a good cookie recipe and this one currently holds the number one spot on our list! A large, thick doughy cookie filled with chocolate chips, toffee bits and salty potato chips to make possibly the most delicious cookie you will ever bake! You may be thinking that potato chips in cookies sounds strange but the potato chips add a nice crunch and saltiness to the cookies.

This recipe is a good staple to have if you’re craving a sweet after dinner or need something easy to make for a group of people. It checks all the boxes you want in a cookie! It’s doughy, but not under-baked and has the perfect blend of salty-sweet, making it not too rich to taste.

Toffee Potato Chip Chocolate Chip Cookies

What’s in the recipe?

All purpose flour: This cookie recipe requires a bit more flour than most, but a lot of flour gives these cookies the nice thick consistency without being too dry.

Brown sugar: Brown sugar is typically added in chocolate chip cookies to give the dough almost a caramel-y taste.

Cane sugar: Cane sugar helps to give the cookies a nice crust and caramelization as well.

Salt: A pinch of salt will balance out the sweetness of the cookies.

Salted Butter: We prefer salted butter in this cookie because it provides more saltiness to the cookie. But if you have unsalted butter, it works just as well in the cookies.

Eggs: Just a couple eggs in these cookies help hold the cookies shape and provide moisture to the cookies.

Almond extract: In almost every cookie recipe we make, we opt for almond extract over vanilla. Sometimes we will add a combination of both. But a dash of almond extract always adds a nuttiness to the dough thats delicious. And it pairs well with the nuttiness of the toffee bits.

Mini dark chocolate chips: We like a good chocolate chip-dough ratio but since we are adding crushed potato chips, we opted for mini chocolate chips for a better cookie consistency.

Heath toffee bits: The toffee bits add a bit of a nutty flavor and caramel flavor to the cookies. So delicious!

Ruffled potato chips: It is important you use ruffled potato chips in these cookies. The ruffled potato chips are more firm and hold up through baking to add a nice crunch to the cookies.

How to Make the Cookies

In a medium bowl, gently whisk together your flour, salt, and baking powder. Set aside and start creaming your butter and sugars together in a bowl. Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture. Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.

Next add two eggs and almond extract to the creamed butter. On medium-high speed, mix to incorporate. Pour in your flour mixture in thirds, waiting to make sure the flour mixture is incorporated completely before adding more.

Once your mixture is fully blended together, remove mixing bowl from the stand mixer. You will have a very thick dough and that is what you want! Next add in your mini chocolate chips, toffee bits and crushed potato chips to the batter. Using a wooden spoon, mix everything into the dough. The dough will be thick, so it may take a bit of mixing and arm strength. Who knew you would get an arm workout from baking cookies. Win, win!

After you have your dough mixed evenly, prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.

While the cookies are chilling, preheat your oven to 375°F. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes. Once the cookies have cooled a bit, make yourself a cup of coffee or tea and enjoy!