Go Back Email Link

Caramel Potato Chip Cookies

dana vento
Don't toss those potato chip crumbs out. This recipe solves the potato chip crumb issue. You won't have to worry about wasting them or sucking the crumbs out of the bag!
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 35 minutes
Course Recipes
Servings 48 cookies
Calories 171 kcal


  • 2 Sticks of Unsalted Butter softened to room temperature not liquid.
  • 1 C Brown Sugar
  • 1/2 C White Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 2 1/2 C All-Purpose Flour
  • A Teaspoon of Coarsely ground salt I used sea salt from a grinder
  • 1 Tsp Baking Soda
  • 3-4 C of potato Chips crushed into smaller pieces + remove 1/4 C for coating
  • 1/2 C of Caramel Bits
  • Silicone Mats for cookie trays
  • cookie trays


  • Preheat oven to 350°F.
  • Prepare 2 large baking pans by lining them with silicone mats or parchment paper for easier cleanup.
  • In a large mixing bowl add butter.
  • Then brown sugar.
  • Next white sugar.
  • Then the eggs.
  • Vanilla.
  • Mix to combine.
  • Now start adding in the dry ingredients while mixing to combine.
  • Start with the flour.
  • Sea salt (optional)
  • 1 Tsp Baking Soda
  • Add in the potato chips.
  • Mix to combine.
  • Last, fold in caramel bits.
  • Scoop by the generous tablespoon (I used a cookie scoop).
  • Drop each scoop into the 1/4 reserve crushed chips and coat.
  • Place each coated cookie on your cookie tray.
  • Bake each tray for 10-12 minutes until golden brown.
  • Remove.
  • Allow cookies to cool.
  • Enjoy ~


If you use self-rising flour eliminate the baking soda and salt.
You can eliminate the caramel bits if you don't want sweet.
Add in butterscotch chips instead of chocolate chips as a fun Fall option.
Create these cookies anytime you have a bag of crumbs from your potato chip consumption.
Cut the recipe in half to make less.
Increase the recipe to make more.
Also, you could drop in confectioners' sugar before baking instead of crumbled chips.