These million dollar cookies are the perfect mix of salty and sweet! A classic chocolate chip cookie is packed with notes of sweet coconut shreds, rich dark chocolate, nuts, and salty potato chips, and then baked to soft and gooey perfection. These cookies are so addicting, you won't be able to stop yourself from eating the whole batch!!
These million dollar cookies are based off my favorite biscoff cookie dough base that gives you a super soft and chewy texture.
I was inspired to make them after trying a 7 layer cookie bar! If you've never had one before, the bars are composed of 7 basic ingredients that are layered together and baked into one bar.
In the bars there's flavors of potato chips, coconut, chocolate, nuts, and a few other ingredients. I thought how freaking delicious would it be to combine all of those flavors into a cookie!
And so they were born. They're the kind of cookies that are so dang good you you would pay GOOD money for them. Trust me when I say you want to make a double batch because the first one isn't going to last long!!
Jump to:
million dollar cookie highlights
- 10 minute prep time
- Packed full of coconut, walnuts, chocolate, and crunchy potato chips
- Soft and chewy with slightly crisp edges
- Perfect salty and sweet flavor
- Can be baked right after scooping!
helpful equipment & tools
- Kitchenaid stand mixer: This 5-quart mixer is the exact one I use to make these cookies. You can use any size mixing bowl, a hand mixer, or a wooden spoon to make the dough as well!
- Large cookie scoop: I love this size scoop. It's about ¼ cup worth and gives you a large bakery-style sized cookie.
- Stainless steel baking tray: Note that the baking times and temperature for this recipe are for a light colored baking tray. If you use a darker colored pan you should decrease the heat by 25 degrees!
ingredient notes
- Butter: Make sure to take your butter out 30-60 minutes before baking to ensure it' has time to come to room temperature.
- Egg: Working with a room temperature egg is important for cookie dough. If you forget to take it out, place it in a cup or bowl and fill it with hot tap water to warm it in 5-10 minutes!
- Walnuts: You can chop whole walnuts into pieces or buy them pre-chopped.
- Potato chips: This recipe works best with kettle cooked potato chips as they are super crispy and stay that way even after baking.
- Chocolate: I use a bar of 70% bittersweet dark chocolate that I chopped into pieces. You could use dark chocolate chips instead as well.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
overview
- Make the dough
- Scoop and bake the cookies
step by step
Step 1: In a 5-quart stand mixing bowl, cream together the room temperature butter and sugar on low speed until combined, about 1 minute. Scrape down the bowl with a rubber spatula to make sure that everything is well combined.
Step 2: Add in the room temperature egg and mix on low until combined. Once combined, scrape down the bowl.
TIP: Make sure your ingredients are at room temperature or they won't combine properly!
Step 3: Add the flour, baking soda, salt, potato chips, walnuts, chocolate, and coconut and mix on low until just combined.
Step 4: Use a large (¼ cup) cookie scoop to scoop the dough onto a parchment-lined baking tray. Add extra chocolate and crushed potato chip pieces on top if desired. Place the tray in the freezer for 15 minutes while the oven preheats to 325 F/163C. Bake them for 13-14 minutes or until the edges are golden brown but the middle is still pale. Let them cool completely on a wire rack before enjoying!
TIP: Don't over bake them! The cookies will continue to bake on the tray even after they are pulled out of the oven.
expert cookie tips
- Use room temperature ingredients: The egg and butter need to be at room temperature before using or they will not combine properly.
- Use a kitchen scale: I always recommend using a kitchen scale when baking as it will result in the most accurate measurements! If you don't have a scale, I recommend using the spoon measure method for best results.
- Don't overmix the dough: Over-mixing the dough will result in tough and dense cookies that aren't soft and chewy!
- Don't overbake them: Once the tray is pulled from the oven they will continue to bake on the hot tray. Over baking will give you a crisper cookie.
- Top them with extra toppings: I love adding more chocolate and potato chips to the tops of the cookies before baking, but it isn't required!
storage & freezing
- Storage: 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.
- Make-ahead: Make and scoop the dough the day before you want to bake them!
recipes notes
- No-chill: For a thinner cookie with crisper edges, you can bake the cookies straight after scooping them. Bake them at 350F/177C for 9-10 minutes or until the edges are brown.
- Potato chips: The chips should be crushed first before measuring. It's super easy to crush them in a ziplock bag by pressing them with your hands in the bag.
- Yield: This recipe yields about 9 large cookies.
- Double batch: You can easily double the batch of dough and freeze half for later!
variations
- Chocolate: You can substitute the dark chocolate or white, milk, or butterscotch chips!
faq's
To know they're done baking, look for the middle to still be pale but not super wet and the edges to be 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 and you won't get the crisp texture.
more cookie recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Million Dollar Cookies
Equipment
- Kitchenaid 5-quart mixing bowl
- rubber spatula
- Large (¼ cup) cookie scoop
- stainless steel baking tray
- parchment paper
Ingredients
- ¾ cup light brown sugar, packed 120 grams
- ½ cup unsalted butter, room temperature 113 grams
- 1 large egg, room temperature 55 grams
- 1 cup all-purpose flour 120 grams
- ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup sweetened shredded coconut 20 grams
- ¼ cup chopped dark chocolate bar 25 grams
- 1 cup crushed kettle potato chips 48 grams
- ¼ cup walnut pieces 27 grams
Instructions
- Preheat the oven to 325 F/ 163 C.
- Cream together the butter and sugar on low until combined, about 1 minute. Scrape down the bowl.¾ cup light brown sugar, packed, ½ cup unsalted butter, room temperature
- Add the egg and mix on low until combined. Scrape down the bowl again.1 large egg, room temperature
- Add in the flour, baking soda, salt, coconut, chocolate, crushed chips, and walnuts and mix on low until just combined.1 cup all-purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon baking soda, ½ cup sweetened shredded coconut, ¼ cup chopped dark chocolate bar, 1 cup crushed kettle potato chips, ¼ cup walnut pieces
- Use a large cookie scoop to scoop the dough onto a parchment-lined baking tray. Freeze for 15 minutes. Bake for 13-14 minutes, or until the edges are golden brown. Let the tray cool completely on a wire rack before removing.
- For thinner cookies with a crisper edge, bake them right after scooping spaced 3 inches apart at 350 F/177C for 9-10 minutes or until the edges are golden brown.
Notes
recipe notes
- No-chill: For a thinner cookie with crisper edges, you can bake the cookies straight after scooping them. Bake them at 350F/177C for 9-10 minutes or until the edges are brown.
- Potato chips: The chips should be crushed first before measuring. It's super easy to crush them in a ziplock bag by pressing them with your hands in the bag.
- Yield: This recipe yields about 9 large cookies.
- Double batch: You can easily double the batch of dough and freeze half for later!
storage and freezing
- Storage: 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.
- Make-ahead: Make and scoop the dough the day before you want to bake them!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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! 🙂