These million dollar cookies are soft and chewy chocolate chip cookies stuffed with potato chips, walnuts, coconut, and dark chocolate. They are the perfect combination of salty and sweet!
These million dollar cookies are my favorite twist on chocolate chip cookies!
They are stuffed with crushed potato chips, walnuts, chocolate chips, and coconut flakes, making them the perfect flavor combination.
This cookie recipe is perfect when you're craving something salty and sweet asap. They require zero chill time and no electric mixer, and they turn out perfectly soft and chewy every time!
For more cookie recipes, try Molasses Crinkle Cookies, Biscoff Butter Cookies, Butterscotch Chocolate Chip Cookies, and Brown Butter Toffee Chocolate Chip Cookies.
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why you'll love this recipe
- Easy recipe: You can make these cookies in a mixing bowl with a whisk, no mixer is required! They can also be baked straight from the bowl, with no chill time required.
- Best chocolate chip cookies: I love this twist on a chocolate chip cookie, adding the nuts and salty potato chips gives them a crunchy texture and salty flavor that is so addicting!
- Perfect for special occasions: These cookies are great for special occasions, cookie exchanges, or an everyday cookie craving!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Walnuts: I prefer using walnut pieces for this recipe because whole walnuts are too big in the cookies.
- Potato chips: Kettle-cooked potato chips are best for this recipe because they hold up better in the dough. They should be crushed into small pieces, but not crumbs.
- Desiccated coconut: This kind of coconut is unsweetened and perfect for a hint of coconut flavor without adding too much sweetness to the cookie dough.
- Bittersweet chocolate chips: Both chocolate chips and chopped chocolate bars work well in this recipe. You can also use semi-sweet or milk chocolate chips as well!
instructions
Here's how to make this million dollar cookie recipe! You will need a large mixing bowl, a large 3-tablespoon cookie scoop, and two large baking sheets. Before you start, line two baking sheets with parchment paper and preheat the oven to 350 F/180 C.
STEP ONE: Cream the butter and sugars. In a large mixing bowl, vigorously whisk together the melted unsalted butter, light brown sugar, and granulated sugar for 1 minute until well combined.
STEP TWO: Whisk in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until combined.
STEP THREE: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, desiccated coconut, salt, and baking soda until almost combined and there are still a few dry flour streaks.
STEP FOUR: Fold in the toppings. Add in the crushed potato chips, walnut pieces, and chopped chocolate and continue folding them into the dough until everything is just combined and there are no more dry flour pockets.
STEP FIVE: Scoop! Scoop the dough with a large cookie scoop onto the prepared baking pans spaced at least 2 inches apart.
STEP SIX: Bake! Bake the trays one at a time on the middle rack in the preheated oven for 8-10 minutes, or until the middle is puffy and the edges are a light golden brown. As soon as the cookies come out of the oven, add more chopped chocolate, walnut pieces, and crushed potato chips to the tops if desired. Let the tray cool on a wire rack before removing then enjoy!
expert cookie tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally!
- Underbake the cookies. You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked.
- Top them with extra toppings. I love adding more chocolate and potato chips to the tops of the cookies after baking.
storage & freezing
- Room temperature: Store the baked cookies in a ziplock or container at room temperature. They will stay fresh and soft for 3-4 days if stored properly.
- Freezer: You can freeze the scooped dough for up to 3 months in a freezer bag or sealed container. Before baking, let them come to room temperature for an hour or so until the dough is thawed through.
faq's
To know they're done baking, look for the middle to be pale and puffy and the edges to be a light golden brown.
You can use salted butter, I recommend leaving out the ¼ teaspoon of salt otherwise they will be too salty.
I only recommend using kettle-cooked chips as they are super crispy and will stay that way once baked. Any other kind of chip will get soggy in the dough.
I have not tested this recipe with sweetened coconut shreds but it will likely make the cookie dough sweeter.
more cookie recipes you'll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Million Dollar Cookies
Equipment
Ingredients
- 11 ½ tablespoon unsalted butter
- ½ cup + 2 tbsp light brown sugar packed
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ¾ cup + 2 tbsp all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup desiccated coconut
- ¾ cup crushed kettle potato chips
- ½ cup chopped bittersweet or semi-sweet chocolate bar
- â…“ cup walnut pieces
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- Melt the butter (don't let it get steaming hot! just melted) and pour into a mixing bowl.11 ½ tablespoon unsalted butter
- Vigorously whisk in the sugar and light brown sugar for 1 minute.½ cup + 2 tablespoon light brown sugar, 1 cup granulated sugar
- Whisk in the egg, egg yolk, and vanilla until combined.1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Add the flour, baking soda, and salt and fold them into the dough until almost combined.1 ¾ cup + 2 tablespoon all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Then fold in the coconut, potato chips, chocolate, and walnuts until just combined.¼ cup desiccated coconut, ¾ cup crushed kettle potato chips, ½ cup chopped bittersweet or semi-sweet chocolate bar, ⅓ cup walnut pieces
- Set the dough aside to firm up for 10 minutes.
- Use a large (3 tablespoon) cookie scoop to scoop the dough onto a parchment lined baking tray spaced at least 2 inches apart.
- Bake for 8-10 minutes, or until the edges are a light golden brown and the middle is pale and puffy.
- Right out of the oven, press in more crushed chips, chopped chocolate, walnuts, and coconut if desired.
- Let cool on a wire rack before removing then enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally!
- Underbake the cookies. You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked.
- Top them with extra toppings. I love adding more chocolate and potato chips to the tops of the cookies after baking.
- Room temperature: Store the baked cookies in a ziplock or container at room temperature. They will stay fresh and soft for 3-4 days if stored properly.
- Freezer: You can freeze the scooped dough for up to 3 months in a freezer bag or sealed container. Before baking, let them come to room temperature for an hour or so until the dough is thawed through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This post was originally published in December 2021, and has been updated with new tips, tricks, and an improved recipe!
Jon says
Delicious!
Monica says
This might be the best cookie I've ever had. You can taste every single flavor and the potato chips give it such a nice salty balance to the chocolate! The recipe was so easy to follow, we baked them right after scooping as instructed but we actually liked waiting for them to be frozen as they were thicker and had perfectly gooey centers.
cambreabakes says
Monica, I LOVE to hear that! I worked very hard on these cookies to be perfect so I am so glad to hear you enjoyed them. Thanks for leaving a review! 🙂