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+ servings
million dollar cookies on a piece of parchment paper
5 from 1 vote
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Million Dollar Cookies

These 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.
Servings 9 servings
Prep 30 mins
Cook 13 mins
Total 43 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

Ingredients 
 

  • ¾ cup light brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • 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

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

Step by step process photos are provided above, in the body of this post.

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!

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 29.1g | Protein: 3.4g | Fat: 16.1g | Saturated Fat: 8.6g | Cholesterol: 46mg | Sodium: 288mg | Sugar: 15.4g