Salty Marshmallow Cookies (Potato Chip Cookies)
Ingredients
Directions / Instructions
Why You'll Love These Salty Marshmallow Cookies
If you're a fan of sweet-and-salty desserts, these Salty Marshmallow Cookies are about to become your new favorite treat. Crunchy potato chips add an unexpected salty bite, while gooey marshmallows, buttery cookie dough, and melty chocolate chips create an irresistible combination of textures and flavors.
Every cookie is crisp around the edges, soft in the center, and loaded with crunchy potato chips that stay surprisingly crisp after baking. They're ideal for cookie exchanges, bake sales, game days, birthdays, or simply satisfying your sweet tooth.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups crushed ridged potato chips
- 1½ cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- ½ cup toffee bits (optional)
- Flaky sea salt for topping (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
3. Cream the Butter
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Make the Dough
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the crushed potato chips, mini marshmallows, chocolate chips, and toffee bits if using.
5. Scoop the Cookies
Drop 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
6. Bake
Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.
7. Cool and Finish
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while still warm if desired.
Expert Tips
Use ridged potato chips because they stay crunchier during baking. Freeze the marshmallows for 20 minutes before mixing them into the dough to help them keep their shape. Avoid overbaking to maintain soft, chewy centers. Press a few extra chocolate chips and marshmallows onto the tops before baking for a bakery-style appearance.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked cookie dough balls for up to 3 months. Bake frozen dough directly from the freezer, adding 1 to 2 extra minutes to the baking time.
Serving Suggestions
Serve with cold milk, hot chocolate, coffee, vanilla ice cream, or a chocolate milkshake. These cookies are perfect for dessert platters, bake sales, lunchboxes, birthday parties, and holiday cookie exchanges.
Recipe Variations
Swap semi-sweet chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add chopped pretzels, toasted pecans, or chopped peanuts for even more crunch. Stir in crushed candy bars, caramel bits, or mini peanut butter cups for an extra indulgent twist.
Frequently Asked Questions
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