Sweet & Salty Potato Chip Toffee Cookies.

Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!

Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!

I know what you are thinking. Has Sally gone completely nuts?

I assure you, potato chips in cookies is not weird. When I was young, I put cheeseballs on my open-faced peanut butter sandwiches. That’s weird.

I’m totally grossing you out. Are you even still reading?


Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!

You see, I have a soft spot for salty/sweet treats.

I like to drizzle chocolate on my pretzels and sprinkle sea salt on my caramel. Kettle corn, honey roasted peanuts, and bread & butter pickles often feed my salty/sweet cravings.

Salty, ruffled potato chips and toffee are overloading your chocolate chip cookies today. One bite will satisfy every last corner of your palate. The chocolate chips will melt in your mouth. The buttery toffee will stick to your teeth. The potato chips are an unexpected crunch.

The centers are so soft and gooey.

Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!

I couldn’t stop reaching for more. I wallowed in the pleasure of each and every thick & chunky bite.

I took this basic cookie recipe and threw in my entire pantry. Moist, chewy cookies produced each time. An extra egg yolk and lots of brown sugar leave their texture soft, even when cooled.

I typically have a batch of this dough in the freezer and add in random odds ‘n ends when I’m in a cookie mood. My only mood.

Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!

If there is one way you’re going to break the rules and a trash up a cookie, it’s this way.

Sweet & Salty Potato Chip Toffee Cookies

Yield: 30 cookies

Print Recipe

Sweet & salty, soft & crunchy cookies with potato chips, toffee, and chocolate. These loaded cookies are a cookie jar favorite!


  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup crushed ruffled potato chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped heath bars (or Heath Bar Bits ‘o Brickle baking pieces)


Preheat oven to 325F degrees.

Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and beat until a dough forms (may take a couple minutes of stirring). Fold in the potato chips, chocolate chips, and toffee. Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more add-ins onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!


Additional Notes:

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

adapted from Rainbow M&M Cookies

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



More favorite ways to get a sweet & salty fix:

Loaded Caramel Dipped Pretzel Rods


Super-Chunk White Chocolate Macadamia Nut Cookies


Chocolate Fudge Cupcakes with Salted Caramel Frosting


Butterscotch Pretzel Chocolate Chip Cookies



33 Responses to “Sweet & Salty Potato Chip Toffee Cookies.”

  1. #
    Something Undone - Occasional Cook, Duranteposted September 27, 2012 at 3:37 pm

    Wow… interesting idea. It makes me think of all the caramel and salt milk shakes I’ve seen pop up lately… I suppose I see how it can make sense, and in this quantity the salt would be a flavor enhancer, but I’m still trepidatious.


    • Sallyreplied on September 27th, 2012 at 5:00 pm

      the chips are a nice salty and crunchy touch. I love the texture of these cookies and how the sweet dough and heath bar offsets the salty. Thank you!


  2. #
    Dorothy @ Crazy for Crustposted September 27, 2012 at 9:30 pm

    You’re killing me, you know that? Sigh. I want these cookies!


  3. #
    Jen @ Savory Simpleposted September 27, 2012 at 9:39 pm



  4. #
    Ericaposted December 17, 2012 at 4:02 pm

    I made these cookies for an Office Cookie Exchange – they went so quickly! Everyone loved the novel idea of mixing the sweet with the salty. So delicious. Made 6 dozen because one batch just wasn’t enough and wish I had made more! Great cookie. Even the batter without all of the add-ins was tasty!


    • Sallyreplied on December 17th, 2012 at 6:04 pm

      Hey Erica! That is so great to hear – I actually brought these cookies into the office as well when I made them. People were questioning the potato chips but they just WORK in cookies like this! The salty chips, rich chocolate, sweet toffee – I love it all. Thank you for reporting back and I love this cookie dough recipe!


      • Pennyreplied on November 6th, 2014 at 1:02 pm

        If you all love the salty/sweet taste–try something I have done for years–eating popcorn ?? Sprinkle M and M or Milk Duds throughout bowl–love it !!!-now in cookie form–life is GOOD>

  5. #
    Kareeposted March 10, 2013 at 5:04 pm

    You’ve got to be kidding! Potato chips??? I never would have thought it…but now I can’t wait to make it! (That and pretty much every other thing you post.) Can’t wait to try it!


    • Sallyreplied on March 10th, 2013 at 6:47 pm

      Let me know how you like them Karee!! xo


  6. #
    Meghanposted May 27, 2013 at 7:41 pm

    Have you frozen the dough with the potato chips already in it?


    • Sallyreplied on May 28th, 2013 at 8:34 am

      Yes, you may do that. Roll into balls and freeze.


  7. #
    Kimberly Annposted July 10, 2013 at 8:46 pm

    Vegan alternative to the egg ingredients? You have me confused here when you call for one egg and then the yolk of another… I don’t know how to replace that. I usually replace eggs with ground flaxseed because it, too, acts of a binder but I’m going to admit I have no idea what the extra yolk is for and how to replace it.


    • Sallyreplied on July 11th, 2013 at 11:52 am

      Hi Kimberly! The extra egg yolk is to give the cookies a chewier texture. You can try using 1 flax egg to replace the 1 whole egg + egg yolk.


  8. #
    Shannonposted July 25, 2013 at 3:10 pm

    Was here browsing and just saw these… my family has been making potato chip cookies for as long as i can remember. But we do ours a little different…butter, sugar, egg, vanilla, potato chips, flour and nuts. Once baked you sprinkle with powdered sugar. Amazing! I can’t wait to try yours though…they look delicious!! I love mixing chocolate with potato chips… 🙂


    • Sallyreplied on July 25th, 2013 at 7:51 pm

      YUM! Yours sound so good Shannon! Chocolate and chips are amazing together.


  9. #
    Ninaposted October 11, 2013 at 2:41 pm

    Hi!! I really want to make these!! The pictures make my mouth water like crazy. I just want to gobble up your camera. Would I be able to make these with unsalted butter or would it make the sweet to salty taste uneven? I was planning on making these today but I don’t have salted butter. Maybe I could add a dab of salt? Thanks!!!


    • Sallyreplied on October 13th, 2013 at 9:59 pm

      Hi Nina! I am just now getting to this comment after returning from vacation. Unsalted butter would be fine. Just add 1/4 teaspoon of salt to the cookie dough when you add the flour.


  10. #
    Nikolaos Alexiouposted December 18, 2013 at 4:20 pm

    Hi Sally!

    Love your site and recipes of course. Quick question: Do these potato chip cookies spread or do I need to press them before baking?

    Thank you!


    • Sallyreplied on December 18th, 2013 at 6:11 pm

      No need to press down on them, Nikolaos! Hope you enjoy.


      • Nikolaos Alexioureplied on December 18th, 2013 at 8:38 pm

        Thanks for the super quick reply! I learned about your site from Dan C. ( your classmate) – we work together. I am just starting to discover my own baking addiction and your site is great. Last night i made your chocolate chip chunk cookies and everyone at work (including Dan) loved them! The only change I made was to add some peanut butter chips. Many thanks again!

        • Sallyreplied on December 19th, 2013 at 2:45 pm

          Peanut butter chips to the chocolate chip chunk cookies – love that! I’ve done it before. You can’t go wrong with the combination of peanut butter and chocolate. Is Dan my classmate from Loyola?

      • Nikolaos Alexioureplied on December 19th, 2013 at 2:55 pm

        Yes, I believe that is him. Congrats on your engagement btw 🙂

  11. #
    Mandaposted January 19, 2014 at 7:10 pm

    This seems to weird of a combination to pass up on… Although I am wondering is it possible to do it with your melted butter cookie recipe or does it need to be softened butter?

    (our electric mixer is broken atm and I want to fill my cookie jar got a beautiful retro three layered one for christmas!)


    • Sallyreplied on January 20th, 2014 at 8:42 am

      Hey Manda! Yes, you may certainly use my melted butter cookie dough for this cookie recipe if you wish.


  12. #
    Mindyposted March 26, 2014 at 4:44 pm

    I have been tempted to do potato chip cookies for a while but concerned the potato chips would end up soggy during the baking absorbing the butter from the dough. Do the potato chips remain crisp after sitting in the moist dough and then baking?


    • Sallyreplied on March 26th, 2014 at 7:53 pm

      Hi Mindy! I always buy thick, ruffled chips for these cookies – they stay crunchy.


  13. #
    Natalie Munroeposted August 18, 2014 at 2:54 pm

    Hi Sally!

    I made these from your cookbook last night and baked them off this morning for a party I’m attending tonight. (I also made your s’mores fudge and the cinnamon sugar blondies–for the second time now; what a simple and delicious recipe. These people won’t know what hit them tonight!!) Anyway, I’m happy you have these cookies on your blog, too, so I can comment specifically for them.

    I wanted to tell you that I used the new (and I think limited edition) Lays Cappuccino potato chips in these. I couldn’t resist buying a bag the other day at the market and they’re interesting in that salty-sweet way that’s so good. The coffee flavor is understated but pronounced enough that if someone doesn’t like coffee, they’d be turned off on the chip. But anyway, when I saw you had a potato chip cookie I thought, BINGO! Cappuccino with toffee and chocolate chips would be perfect! And guess what? It is! So I wanted to share that option with you in the name of all things holy-baking- Batman. (I just made that up. Can you tell? haha) Probably you want to skip putting the wasabi ones in your cookies, though. J/k!


    • Sallyreplied on August 18th, 2014 at 7:34 pm

      I have been terrified of trying that flavor potato chip, Natalie! But now that you mention how good they are in this cookie recipe, I have to go pick up a bag. What a great idea to throw them in here. And well, I love wasabi flavored anything. But I draw the line at combining it with chocolate. Ha!


  14. #
    Aprilposted October 23, 2014 at 9:44 pm

    Hi Sally,

    Love your blog and congratulations on your marriage! This may be a silly question, but when you stir the flour mixture into the butter mixture, can you use a stand mixer’s “stir” setting or does it have to be done by hand? Thanks so much!


    • Sallyreplied on October 24th, 2014 at 6:56 pm

      Hi April! So sorry about that – it should be “beat” and not stir. Use the mixer to beat.


  15. #
    Katieposted March 11, 2016 at 10:57 am

    Hey Sally!

    I just wanted to let you know that I made these again for the SECOND time – I work in NYC and I was carrying them in a clear top container – I had at least 3 comments about how delicious they looked and how innovative incorporating the potato chips into the recipe was. Not only do they look good but they are probably my favorite tasting cookie, they are so delicious! The supermarket was out of heath bars so I used butterfingers instead because I figured it was the closest substitute and the peanut butter spin with the salty sidekick is such a hit in my office.

    Love your recipes!


    • Sallyreplied on March 11th, 2016 at 12:18 pm

      Butterfingers sound incredible with them!!



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