Sweet & Salty Potato Chip Toffee Cookies

toffee potato chip chocolate chip cookies on a cooling rack

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?


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.

I couldn’t stop reaching for more. I wallowed in the pleasure of each and every sweet & salty bite!!

I used this basic cookie recipe. 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.

potato chip toffee cookies on a cooling rack

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

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potato chip toffee cookies on a cooling rack

Sweet & Salty Potato Chip Toffee Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 (spoon & leveled)
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure 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)


  1. Preheat oven to 325°F (163°C).
  2. 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.
  3. 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!


  1. Chilled Dough: Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  3. Adapted from Rainbow M&M Cookies.

Keywords: potato chip cookies, potato chip toffee cookies


Comments are closed.

  1. 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!

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

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

  3. Kimberly Ann says:

    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.

    1. 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.

  4. Made these for a bake sale today and we raked in the $$$. These were a hit!

  5. Cheryl L Parker says:

    I’ve made these several times and always a favorite with my friends and family. I was wondering if you could make these as bars instead of cookies. What size pan would I use? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cheryl, We haven’t tried this exact recipe as bars but it should work in a 9×13 inch pan. We are unsure of the exact bake time. You can also use our recipe for chocolate chip cookie bars with these adds ins instead of using all chocolate chips.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally