Description
Delightfully crunchy and sweet, Rice Krispie Potato Chip Cookies combine the salty crunch of potato chips with the crisp texture of Rice Krispies cereal for a uniquely addictive treat. This easy-to-make recipe is perfect for anyone who loves the sweet-and-salty flavor combination in a classic American dessert cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-Ins
- 2 cups crushed potato chips
- 2 cups Rice Krispies cereal
- 1 cup chopped pecans or walnuts (optional)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and making the cookies tough.
- Fold in Crunchy Add-Ins: Gently fold in the crushed potato chips, Rice Krispies cereal, chopped nuts (if using), and chocolate chips (if using) to evenly distribute throughout the dough while preserving their texture.
- Shape Cookies: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Lightly crush potato chips for a balance of crunch and texture in each bite.
- These cookies are perfect for those who enjoy the combination of sweet and salty flavors.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- Optional ingredients like nuts and chocolate chips add extra texture and flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
