Pulse potato chips in a food processor until you have mostly fine crumbs with some pea-sized pieces—this creates texture contrast while ensuring even distribution throughout the dough.

Use less butter than traditional cookie recipes since potato chips already contain fat; this prevents greasy, overly-spread cookies and maintains the signature crispy texture.

Fold in the crushed chips gently at the end using a spatula to avoid breaking them down further and preserve their delicate, salty crunch in the finished cookie.

Bake at 350°F for the full recommended time until golden brown to allow the salty chips to caramelize slightly, intensifying the sweet-salty contrast.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack—storing while warm traps steam and makes them soft instead of maintaining their crispy, chip-like texture.