If you’re a fan of mixing sweet and salty, then you’re in for a real treat with these Chocolate Chip Potato Chip Cookies with Marshmallow Fluff. Imagine this: a soft, chewy cookie, packed with rich chocolate chips, and then the unexpected twist of crispy, salty potato chips. But wait—there’s more! These cookies are topped off with a dreamy swirl of marshmallow fluff, making each bite an irresistible combination of textures and flavors.
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These cookies are the perfect mix of nostalgia and indulgence. The salty crunch of the chips paired with gooey chocolate and fluffy marshmallow will have you coming back for seconds (and maybe even thirds). If you’ve ever wondered if salty and sweet could live together in harmony, this recipe is here to prove that it absolutely can.
Ready to dive into the magic? Let’s bake!
Why You’ll Love Chocolate Chip Potato Chip Cookies with Marshmallow Fluff
This recipe isn’t just about the ingredients—it’s about bringing something truly unique to the table. Whether you’re baking for a special occasion, treating yourself, or just looking for a way to impress your friends, these cookies are a guaranteed hit. Here’s why:
Versatile: These cookies are perfect for every occasion. Whether it’s a bake sale, family gathering, or just an indulgent snack, these cookies are sure to be the star.
Unexpected Flavor Combo: The balance of salty and sweet is what makes these cookies so special. The crunchy potato chips pair perfectly with the gooey chocolate chips and marshmallow fluff—this is a flavor combo you won’t find just anywhere.
Quick and Easy: No need for fancy ingredients or complex techniques. These cookies come together in no time, and you’ll be indulging in deliciousness before you know it.
Customizable: Love peanut butter? Add some peanut butter chips. Want extra crunch? Throw in more potato chips! These cookies are made to be played with.
Crowd-Pleasing: This recipe is a great way to surprise your friends with a flavor they didn’t see coming. They’ll be asking for the recipe before they’ve even finished their first bite.
Ingredients in Chocolate Chip Potato Chip Cookies with Marshmallow Fluff
Now, let’s talk about what goes into making these delightful cookies. You probably already have most of these ingredients on hand!
All-Purpose Flour: The foundation of the dough, giving the cookies their perfect structure.
Baking Soda: Helps the cookies rise and spread just the right amount.
Salted Butter: The key to making these cookies rich and buttery. It also enhances the salty-sweet contrast.
Granulated Sugar & Brown Sugar: A mix of both for sweetness and depth of flavor.
Egg: The binder that brings everything together, making the dough soft and chewy.
Vanilla Extract: A must-have for that sweet, aromatic flavor.
Chocolate Chips: The classic choice for that melty, gooey goodness in every bite.
Potato Chips: These are the secret ingredient! The salty crunch adds a surprising twist to the cookies.
Marshmallow Fluff: This fluffy, sweet topping is the final touch that takes these cookies to the next level.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these flavorful cookies:
Preheat Your Equipment: Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and turn out perfectly.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, and a pinch of salt. This step ensures the leavening agents are evenly distributed throughout the dough.
Cream the Butter and Sugars: In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This is where the magic happens!
Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. The dough should be smooth and creamy.
Combine the Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until everything is just combined. Be careful not to overmix—this keeps the cookies soft.
Add the Chocolate Chips and Potato Chips: Gently fold in the chocolate chips and crushed potato chips. The potato chips should be broken into bite-sized pieces, adding texture and crunch.
Scoop the Dough: Using a cookie scoop or tablespoon, drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread a little as they bake, so give them room to grow.
Bake the Cookies: Bake for 8–10 minutes or until the edges are golden but the centers are still soft. Remember, they’ll continue to set as they cool.
Top with Marshmallow Fluff: Once the cookies are out of the oven and slightly cooled, spoon a small dollop of marshmallow fluff on top of each cookie. For a touch of extra sweetness, you can lightly toast the marshmallow fluff with a kitchen torch for a golden, crispy top.
Serve and Enjoy: Let the cookies cool completely on a wire rack before serving. Trust me, these are worth the wait.
Nutrition Facts
Servings: 12
Calories per serving: 220 (approx.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Chocolate Chip Potato Chip Cookies with Marshmallow Fluff
These cookies are already sweet and satisfying on their own, but here are a few ways to enhance your experience:
With a Glass of Milk: You can’t go wrong with a cold glass of milk alongside these cookies. It’s the ultimate pairing!
With Ice Cream: Crumble up a cookie and sprinkle it on top of your favorite scoop of ice cream for a fun twist on a sundae.
As a Party Treat: These cookies are perfect for parties. Just set out a plate of them and watch your guests’ eyes light up when they take that first bite.
With Coffee or Tea: Pair these cookies with your morning coffee or afternoon tea for a sweet little break during your day.
Additional Tips
Prep Ahead: You can make the cookie dough ahead of time and store it in the fridge for up to 3 days. Just scoop and bake when you’re ready.
Spice It Up: Want to add a little more flair? Sprinkle a tiny bit of sea salt on top of the marshmallow fluff before serving—it enhances the sweet-salty balance even more!
Dietary Adjustments: These cookies are easily adaptable—use dairy-free butter and chocolate chips to make them vegan, or swap out the marshmallow fluff for a vegan marshmallow alternative.
Storage Tips: Store leftover cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just pop them in a freezer bag for later enjoyment.
Double the Batch: These cookies are so addictive, you’ll want to make a double batch. Freeze half of the dough, and bake fresh cookies whenever the craving strikes!
FAQ Section
Q1: Can I use sweetened marshmallow fluff?
A1: Yes! The sweetened marshmallow fluff will add an extra layer of sweetness, but it works perfectly with the salty chips and rich chocolate.
Q2: Can I use a different type of chip?
A2: You could try using tortilla chips or even pretzel chips for a different kind of crunch. The saltiness will still shine through!
Q3: How do I store leftover cookies?
A3: Store them in an airtight container at room temperature for up to 4 days. They stay soft and chewy, especially with the marshmallow fluff on top!
Q4: Can I make these cookies gluten-free?
A4: Absolutely! Just use a gluten-free all-purpose flour blend, and they’ll turn out just as delicious.
Q5: Can I make the dough ahead of time?
A5: Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just scoop and bake when you’re ready!
Q6: Can I skip the marshmallow fluff?
A6: While it’s a key part of the recipe, you could skip it if you prefer. The cookies are still fantastic without it!
Q7: How do I reheat these cookies?
A7: To enjoy them warm, simply microwave them for 10-15 seconds or reheat in the oven at 350°F for a few minutes.
Q8: How many cookies does this recipe make?
A8: This recipe makes about 12 cookies, but you can always double it if you need more!
Q9: Can I add other mix-ins to these cookies?
A9: Absolutely! Try adding in some chopped nuts, dried fruit, or even peanut butter chips for extra flavor.
Q10: Can I freeze the cookie dough?
A10: Yes! Freeze the dough in cookie-sized portions, then bake whenever you want fresh cookies.
Chocolate Chip Potato Chip Cookies with Marshmallow Fluff
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 37 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chocolate chip potato chip cookies with marshmallow fluff are the ultimate sweet and salty treat! The perfect combination of crunchy potato chips, rich chocolate chips, and fluffy marshmallow swirls in every bite.
Ingredients
- 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 extract
- 2 cups ruffled potato chips
- 2 cups chocolate chips
- 1/3 cup marshmallow fluff
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, egg yolk, flour, baking soda, salt, and vanilla extract until combined.
- Add in the potato chips and chocolate chips. Mix gently with a rubber spatula, being careful not to crush the chips too much.
- Drop spoonfuls of marshmallow fluff into the dough and mix gently to create large swirls. Do not over-mix.
- Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with cooking spray.
- Using a large cookie scoop (about 1/4 cup), form dough balls and place them on the prepared baking sheet.
- Bake for about 20 minutes, or until the cookies are lightly brown around the edges. If your dough balls are smaller, bake for 10-15 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Refrigerating the dough helps the cookies maintain their shape while baking.
- These cookies are perfect with a glass of milk!
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 23g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg