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. Something Undone - Occasional Cook, Durante says:

    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.

    1. 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 Crust says:

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

  3. Jen @ Savory Simple says:


  4. 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!

    1. 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!

      1. 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. 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!

    1. Let me know how you like them Karee!! xo

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

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

  7. 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.

  8. 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… 🙂

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

  9. 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!!!

    1. 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 Alexiou says:

    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!

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

      1. Nikolaos Alexiou says:

        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!

      2. Nikolaos Alexiou says:

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

  11. 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!)

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

  12. 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?

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

  13. Natalie Munroe says:

    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!

    1. 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. 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!

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

  15. 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!

    1. Butterfingers sound incredible with them!!

  16. Do these cookies freeze well?

  17. I have two kids in college.  I have, in the past, sent a large variety of cookies along with them. Now I ONLY make the heath bar/potato chip kind, at their request.  I actually just made a six times batch of these for the kid heading back this weekend!  He is excited, and SAYS he plans on sharing them with the other Resident Advisors on his hall.  Thank you!  I also shared your recipe (with the link) to my Facebook page.  

  18. hi! this looks like such a fun cookie recipe to try! i was just wondering if you could also include the equivalent of the ingredients in grams? i’ve made some of your other cookie recipes before and they came out perfect because of those measurements — i’d be lost without them! thanks in advance Sally 🙂

  19. Barb bridge says:

    I have this recipe with your name and picture from a magazine (a long time ago). I haven’t made the cookies in a long time and decided to make them today. Wanting to store it in Pinterest, I notice there is a difference in ingredients.
    Before: 2 1/4 c. flour; 1 t. Baking soda; 3/4 c. Brown sugar
    Now: less flour and baking soda; more brown sugar
    Looking at the photos, the Before looks much tastier.
    Why the change?

    1. Hi Barb! The two are different cookie bases, but thank you for the reminder because I need to update this one. I like the other version better 🙂

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

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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