Pioneer Woman Potato Chip Chocolate Chip Cookies

Pioneer Woman Potato Chip Chocolate Chip Cookies combine buttery dough, rich chocolate chips, and crispy potato chips for the ultimate sweet-and-salty treat. They’re everything you love about classic chocolate chip cookies—but with a crunchy twist that keeps everyone coming back for more. Simple to make and impossible to forget, these cookies are a playful favorite at parties, bake sales, or just because.

Why You’ll Love These Pioneer Woman Potato Chip Chocolate Chip Cookies

• Sweet meets salty perfection. Chocolate chips and crushed chips give every bite contrast and crunch.
• Quick and easy. Just 35 minutes from start to finish using everyday pantry staples.
• Fun and unexpected. A unique spin that still feels familiar—perfect for impressing friends and family.
• Party-perfect. These always disappear first on the cookie tray!

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup semisweet chocolate chips
• 4 cups crushed potato chips (about 8 oz), divided (use a classic like Lay’s)

How to Make Pioneer Woman Potato Chip Chocolate Chip Cookies

1. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
2. Preheat oven to 375°F. Line two baking sheets with parchment paper.
3. Cream the butter and sugars in a stand mixer on medium-high speed until light and fluffy, 3–5 minutes.
4. Add eggs and vanilla, mixing on medium until just combined.
5. Add dry ingredients (flour, baking soda, salt) and mix on low until just incorporated.
6. Fold in 2 cups crushed potato chips and the chocolate chips until evenly distributed.
7. Shape dough into 2-inch balls. Roll each ball in the remaining 2 cups crushed potato chips.
8. Bake on prepared sheets, spaced 2 inches apart, for 12–15 minutes or until golden around the edges.

Expert Baking Tips

• Crush, don’t pulverize. You want small potato chip pieces—not crumbs—to keep the crunch.
• Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
• Don’t overmix. Stop as soon as the flour disappears into the dough.
• Rotate your pans. If your oven has hot spots, swap trays halfway through for even baking.

Recipe Variations

• Peanut Butter Lovers: Mix in 1/2 cup creamy peanut butter for a nutty boost.
• White Chocolate + Sea Salt: Use white chocolate chips and sprinkle flaky sea salt on top.
• Pretzel Party: Replace half the chips with crushed pretzels for a double salty crunch.
• Toffee Edition: Stir in 1/2 cup toffee bits for a buttery, candy-like kick.
• Mini Cookies: Use a smaller scoop for bite-sized treats—perfect for snacking or gifting.

Storage Instructions

• At Room Temperature: Store in an airtight container or cake keeper for up to 1 week.
• In the Fridge: Keep cookies chilled in a sealed container for 7–10 days for extended freshness.
• In the Freezer: Freeze baked cookies in a zip-top bag or airtight container for up to 4 months.

How to Reheat Potato Chip Chocolate Chip Cookies

• Oven: Warm on a baking sheet at 350°F for 3–5 minutes to restore their crisp edges.
• Microwave: Heat one cookie on a microwave-safe plate for 10–15 seconds.

FREQUENTLY ASKED QUESTIONS

• Why are my cookies falling apart?
  Too much flour can cause crumbling. Spoon and level your flour or reduce slightly next time.
• Should I chill the dough before baking?
  Chilling helps control spreading and boosts flavor—but it’s optional if you’re short on time.
• How do I know when the cookies are done?
  They’re ready when the edges are golden and the centers look just set. Don’t overbake.
• Why do my cookies get hard after cooling?
  They may be overbaked or stored in a dry container. Try underbaking slightly or adding a slice of bread to the storage container to retain moisture.
• Can I swap the chips or chocolate?
  Definitely! Try dark chocolate, white chocolate, or flavored chips. Ruffled or kettle chips work great too.

Try More Pioneer Woman Recipes:

• Pioneer Woman French Breakfast Puffs 
• Pioneer Woman Cherry Pie Cookie Bars
• Pioneer Woman Milky Way Cake

Nutrition Facts

Amount Per Serving

• Calories 239
• Total Fat 14g
• Saturated Fat 7g
• Cholesterol 36mg
• Sodium 121mg
• Carbohydrates 28g
• Dietary Fiber 1g
• Sugar1 5g
• Protein 3g