Buffalo Chips Cookies
Get ready to indulge in the ultimate sweet-and-salty treat with these Buffalo Chips Cookies! This crowd-pleasing cookie recipe takes classic chocolate chip cookies to a whole new level by incorporating crushed potato chips, sweetened shredded coconut, hearty oats, and optional chopped nuts for a medley of textures with every bite. The contrasting flavors of buttery chocolate chips and the surprising crunch of salty potato chips create a unique dessert that’s as comforting as it is exciting. Perfectly chewy with golden edges, these cookies come together in just under 30 minutes, making them a quick and irresistible snack for any occasion. Whether you're baking for a party or treating yourself, these cookies are sure to become your new favorite twist on tradition.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup sweetened shredded coconut
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups crushed potato chips
- 1 cup pecans or walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the oats, shredded coconut, chocolate chips, crushed potato chips, and chopped nuts (if using).
Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, which is fine.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
6708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.0 g | 406% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 961.2 g | 350% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 567.7 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
