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These toffee chocolate chip cookies are loaded with semi-sweet chocolate chips, toffee bits, and crushed potato chips for a sweet and salty combination that makes them impossible to eat just one. Melted butter and a 2 hour chill give them a thick, bakery-style texture that stays tender in the center with just enough crisp edge. Plan for about 20 minutes of prep and 2 hours of chill time before they go in the oven.
A Quick Look At The Recipe
- Recipe Name: Toffee chocolate chip cookies with potato chips
- Main Ingredients: ¼ cups flour, baking soda, ½ teaspoon cornstarch, salt, butter, brown sugar, sugar, egg
- Why You'll Love It: These toffee chocolate chip cookies are loaded with semi-sweet chocolate chips, toffee bits, and crushed potato chips for a sweet and salty combination that makes them impossible to eat just one. Melted butter and a 2 hour chill give them a thick, bakery-style texture that stays tender in the center with just enough crisp edge. Plan for about 20 minutes of prep and 2 hours of chill time before they go in the oven.
Why potato chips belong in these cookies
Most chocolate chip cookies are good. These are the ones people ask about. The crushed potato chips add a subtle crunch and a hint of salt that balances the sweetness of the toffee and chocolate in a way that keeps you reaching for another one before the first is finished.
The melted butter and extra egg yolk give the dough a richness that bakes into a thick, tender center with just enough crisp around the edge, the kind of texture you usually only get from a good bakery. Chilling the dough before baking is the step that holds it all together, keeping the cookies thick and preventing them from spreading thin on the pan.
Not your average chocolate chip cookie
If you’ve made the classic Toll House recipe a hundred times and want something that takes that familiar combination somewhere new, this is it. The toffee bits melt into the dough as it bakes and leave behind a soft, caramel-like sweetness that regular chocolate chip cookies just don’t have. Add semi-sweet chocolate chips and crushed potato chips and you get layers of flavor in every bite, sweet, salty, rich, and a little crunchy all at once.
Potato chips in cookies might sound like a quirky addition but the idea came from my favorite kitchen sink cookies, which throw in a little of everything for maximum flavor and texture. They don’t taste like potato chips in the finished cookie, they just make it better.
Melted butter instead of softened butter gives the dough a richer, denser texture and means no stand mixer required. The cornstarch keeps the cookies thick and tender rather than flat and crispy.
And the 2 hour chill is not optional, cold dough spreads more slowly in the oven, which is what gives these their thick, bakery-style shape. It also lets the flavors develop so the cookies taste better baked than the dough does raw, which is saying something.
These travel well and stack nicely in a tin, so they are easy to share with neighbors, add to a lunchbox, or take along for a road trip.
If you love the sweet and salty combination in these cookies, the sweet and salty kitchen sink cookies take that same idea even further with pretzels, coconut, and potato chips all in one cookie. For another chocolate chip cookie worth the extra step, these brown butter chocolate chip cookies use a 24 hour chill and browned butter for deep, rich flavor. And if you love toffee, the graham cracker toffee bark is an easy make-ahead treat that’s perfect for gifting.
The Chips, the Toffee, and the Usuals
These cookies only take 20 minutes to prep with basic pantry staples and a few fun mix-ins. You can find the full list of ingredients with exact amounts in the recipe card at the bottom of the post.
- Toffee bits — look for Heath or Bits ‘O Brickle in the baking aisle, usually near the chocolate chips. They melt slightly as the cookies bake and leave behind pockets of buttery caramel flavor throughout.
- Crushed potato chips — use a plain ridged chip like Ruffles for the best crunch. Crush them roughly before adding so you get pieces rather than crumbs — you want texture, not just salt.
- Cornstarch — this is the ingredient that keeps these cookies thick and tender rather than flat and crispy. Don’t skip it.
Warm, Salty, Sweet Cookies in Just Over 30 Minutes
Step One: Make the Dough Base
Step Two: Add Mix-Ins
Keep some crunch: Fold lightly so you keep small pieces of potato chip instead of crushing them into crumbs.
Step Three: Scoop and Bake
Big scoops: Larger portions of dough help keep the centers soft and give you that bakery-style look.
These toffee chocolate chip cookies are the kind of recipe that starts as something a little different and ends up being the one everyone requests.
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Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup butter melted
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla
- 1 cup potato chips crushed
- ½ cup semi-sweet chocolate chips
- 1 cup toffee pieces
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt.
- In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg, egg yolk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together. Add the chocolate chips, potato chips, and toffee pieces and stir to combine or use your hands to mix it together. Cover the dough and chill for at least 2 hours.
- Remove from the refrigerator and let the dough sit at room temperature for 10 minutes. Preheat oven to 350º. Line cookie sheets with parchment paper.
- Scoop the dough using a large ice cream scoop, about ¼ cup and place on a cookie sheet. Bake for 12-13 minutes. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
- Chill the dough for at least 2 hours, this is what keeps the cookies thick and prevents spreading.
- Let the dough sit at room temperature for 10 minutes before scooping — cold dough is hard to work with.
- Use a large scoop, about ¼ cup per cookie, for that thick bakery-style result.
- Pull from the oven when the edges are set but the centers still look slightly underdone, they firm up on the pan as they cool.
