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!
You know I love sweet and salty recipes, and these million-dollar cookies are just that! They basically are chocolate chip cookies with added crushed potato chips, walnuts, coconut flakes, and chocolate chips.
With no chill time or mixer required, they are the best last-minute dessert for any occasion! And if you love sweet and salty desserts, you must try my popular Miso Chocolate Chip Cookies, Pretzel Brownies, and Peanut Butter Miso Cookies.
Table of Contents
Why We Love These Million Dollar Cookies
- Easy recipe: You can make these cookies in a mixing bowl with a whisk, no mixer is required, just like my coffee cookies and brown butter toffee cookies.
- 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!
- These cookies come together in just 30 minutes, just a bit longer than my Biscoff cookies!
Ingredient Notes and Substitutions
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!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe 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 1: 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 (image 1 below).
Step 2: Whisk in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until combined (image 2 below).
Step 3: 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 (image 3 above).
Step 4: 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 combined and there are no more dry flour pockets (image 4 above).
Step 5: Scoop! Scoop the dough with a large cookie scoop onto the prepared baking pans spaced at least 2 inches apart (image 5 above).
Step 6: 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 Tips for the Best Cookies
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. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
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.
How to Store and Freeze
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.
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.
FAQs
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 1/4 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.
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Million Dollar Cookies
Equipment
Ingredients
- 11 1/2 tbsp unsalted butter
- 1/2 cup + 2 tbsp light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour, *see notes below for measuring*
- 1 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup crushed kettle potato chips
- 1/3 cup walnut pieces
- 1/2 cup chopped bittersweet or semi-sweet chocolate bar
- 1/4 cup desiccated coconut
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- Melt the butter and pour into a mixing bowl. It should be warm, not steaming hot. Vigorously whisk in the sugar and light brown sugar for 1 minute.11 1/2 tbsp (160 g) unsalted butter, 1/2 cup + 2 tbsp (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar
- Whisk in the egg, egg yolk, and vanilla until combined.1 (55 g) large egg, 1 (14 g) large egg yolk, 2 tsp vanilla extract
- Add the flour, baking soda, and salt and fold them into the dough until almost combined. Then fold in the coconut, potato chips, chocolate, and walnuts until just combined. Set the dough aside to firm up for 10 minutes.2 cups (227 g) all purpose flour, 1 tsp baking soda, 1 tsp fine sea salt, 3/4 cup (48 g) crushed kettle potato chips, 1/3 cup (40 g) walnut pieces, 1/2 cup (48 g) chopped bittersweet or semi-sweet chocolate bar, 1/4 cup (25 g) desiccated coconut
- 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Good cookie!!
Thank you!! So glad you enjoyed the cookie!