Wisconsin Potato and Vegetable Growers Association

Potato and Chocolate Chip Cookies

Potato and Chocolate Chip Cookies

Dana Rady
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Course Dessert, Snack
Servings 20 cookies


  • 1 1/4 cups all-purpose flour
  • 1/2 cup instant potatoes
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp salt
  • 1 stick 1/4# butter (unsalted, room temp.)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1 cup Ruffle potato chips crushed
  • 1/2 cup semi-sweet chocolate chips


  • Heat oven to 350°. Line baking sheets with parchment, set aside.
  • Whisk together the flour, instant potatoes, baking soda, baking powder and salt.
  • With an electric mixer, beat the butter, granulated sugar and brown sugar on medium-high speed until well combined – about 2 minutes. Beat in egg, egg yolk and vanilla. On low speed gradually mix in the flour mixture. Fold in the potato chips and chocolate chips with a rubber spatula.
  • Drop 1½ tablespoon sized balls onto lined baking sheets. Bake for about 10 minutes or until cookies are set and edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Cookies can be stored, in an air-tight container, at room temperature for 3 to 4 days.
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