Chocolate Chip Potato Chip Cookies With Marshmallow Fluff
So, let’s talk texture. These potato chip cookies are full of so many different textures its like a party in your mouth. First, the edges of the cookie are nice and crispy. The middle of the cookie is soooo soft; think Nestle Tollhouse cookie soft. Classic. Then, you bite into a crunchy, ruffled potato chip! The saltiness pairs so nicely with the sweetness of the cookie, and of course those creamy chunks of chocolate. Finally, the marshmallow fluff swirls in the cookie give these cookies that awesome chewiness that only marshmallow fluff can achieve. Heaven!
For the chocolate in these cookies, I used a combination of semisweet chocolate chips, and a milk chocolate bar cut into chocolate chunks. These cookies are already so extra that I felt they deserved some nice thicc chocolate chunks.
For the potato chips, I just used the dirt cheap store brand ruffled ones… I believe they were called “rippled potato chips” - the obvious knockoff of Ruffles. Honestly, they taste just as good, if not better. And for less money??? Sign me up. I highly recommend using ruffled chips (any plain chips with ridges) because they have excellent structural integrity, and we want them to stay pretty intact as we mix them into the cookie dough.
Make sure you mix the marshmallow fluff into the cookie dough last. We want the cookies to have nice big swirls of marshmallow fluff, and that means that you only should mix it once, maybe twice. Just dollop some big marshmallowy spoonfuls into the dough and fold them in with a rubber spatula. If you notice the fluff running out as you scoop your dough balls mix in another fluff dollop or two.
Like with any good cookie recipe, you do have to chill the dough for at least an hour. Chilling the dough gives the flavors time to ~ marinate ~ so the cookies taste better, and it also keeps the cookies from spreading when you put them in the oven.
There you have it; perhaps the most extra cookie of all time. You’re going to LOVE them!! If you make these cookies, tag me on Instagram or let me know in a comment on this blog post how you liked them! Enjoy, friends!
Chocolate Chip Potato Chip Cookies With Marshmallow Fluff
These chocolate chip potato chip cookies with marshmallow fluff are seriously what junk food dreams are made of. It’s your basic chocolate chip cookie dough, but loaded with salty potato chips and swirled with marshmallow fluff. It’s the salty and sweet snack combo we all need in our lives!
- 1 cup butter (softened (2 sticks))
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups ruffled potato chips
- 2 cups chocolate chips
- 1/3 cup marshmallow fluff
- In a large bowl, cream together the 1 cup of butter, 1 cup of brown sugar, and 1 cup of granulated sugar, until light and fluffy.
- Mix in the egg plus egg yolk, flour, baking soda, salt, and vanilla until combined.
- Add in the potato chips and chocolate chips and mix with a rubber spatula. Don’t worry about crushing the chips a little, just try not to turn them to dust!
- Add large spoonfuls of the marshmallow fluff and mix it only once or twice. Do not over-mix; we want large swirls of fluff in our cookies.
- Refrigerate the dough for at least 1 hour.
- Using a large cookie scoop/ice cream scoop, form the dough into balls and place them on a baking sheet sprayed with cooking spray or lined with parchment paper.
- Bake at 350°F, for about 20 minutes, or until the cookies are lightly brown around the edges. The baking time will depend on how large your dough balls are. Mine were on the larger side (about 1/4 cup) so they took around 20 minutes to cook. If yours are smaller, bake the cookies for 10-15 minutes.
- Allow the cookies to cool on the pan for two minutes, then transfer them to a wire rack to cool completely. Enjoy!