Do you love sweet and salty combo? Let me introduce you to your new favorite cookies: Gluten-Free Potato Chip Toffee Cookies. A chewy gluten-free cookie with bits and pieces of toffee, dark chocolate chunks, and potato chips. I warn you right away, this cookie dough is very addictive raw. So please consume at your own risk.
You will love to hear that this cookie only needs about an hour of resting time before baking. The potato starch found in the potato chips helps bind the cookie dough and reduces the spreading of the cookies.
This recipe for gluten-free potato chip cookies is a great way to use up that leftover bag of potato chips from your Superbowl party or pot luck.
If you love Sweet and Salty treats, please make sure to also check out my gluten free salted caramel cheesecake
Jump to:
- Recipe Ingredient Notes
- Make Potato Chip Cookie Dough
- Bake and decorate Gluten Free Potato Chip Cookies
- What is room temperature butter?
- Why chill cookie dough?
- How do I get perfect round cookies?
- FAQ for Gluten Free Potato Chip Toffee Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tried Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, and my own gluten-free flour blend in this recipe. Cup4Cup works as well but be aware that the dough might be a bit more sticky and cookies spread more. All those blends do already contain xanthan gum. If your blend does not include xanthan gum, I recommend adding 2 teaspoons of xanthan to this recipe.
Toffee: I use Heath Bars for this recipe which are certified gluten free. This recipe for Potato Chip Toffee Cookies also works with homemade toffee, Heath Milk Chocolate English Toffee Bits, or Heath Bits O' Brickle (which is like heath bars but without the chocolate covering)
Whole Milk Powder: This is an optional ingredient. Milk powder has been a staple in my kitchen and recipes for years. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder.
Chocolate: I use chopped-up dark chocolate in the dough for this recipe for Potato Chip Cookies. Feel free to use your favorite chocolate chips in this recipe. This recipe is also delicious with butterscotch chips
Potato Chips: Please be aware not all potato chips are gluten-free. I use ruffled potato chips in this recipe since after several tests I felt like ruffled chips will stay crispier. Personally, I like Ruffles from Frito Lay. They are gluten-free. Guten-free potato chips are made by several brands such as Kettle Brand, One Potato Two Potato, and Cape Cod Potato Chips. I use potato chips in the cookie dough as well as a garnish for an extra bit of crunch. Plus the salty potato chips balance out the sweetness from the toffee bits.
Make Potato Chip Cookie Dough
Making the dough for gluten-free potato chip toffee cookies is very straightforward. Make sure your butter and eggs are at room temperature.
Step 1: Combine the room temperature butter, brown sugar, granulated white sugar, and vanilla extract in the bowl of your stand mixer (fitted with the paddle attachment) or large bowl and on medium-high speed mix until light and fluffy. This will take around 4-6 minutes.
Step 2: Add your room-temperature eggs and mix until they are fully incorporated. Make sure to scrape down the sides of your bowl with a flexible spatula (this will help to avoid fat building upon the sides of the bowl and make sure the cookie dough will not have pockets of fat)
Step 3: With the mixer running on low, add the dry ingredients and mix until the dry ingredients are just about to be fully incorporated.
Step 4: Add the potato chips, chopped up toffee and chocolate, and mix to combine. You don't want to overmix the batter or your potato chips will just disappear.
Step 5: Transfer the dough to an airtight container and refrigerate for at least 1 hour before scooping and baking potato chip toffee cookies.
Bake and decorate Gluten Free Potato Chip Cookies
While the oven preheats, use your cookie scoop (my standard scoop is the #20 scoop, around 2 tablespoons) to portion out your chilled cookie dough. Depending on how much cookie dough you snacked on, you should have 22-24 cookies ready to be baked.
Arrange 6 cookies on a parchment-lined baking sheet (return the remaining cookies to your fridge or freeze for future cookie cravings), top dark chocolate or coffee, and bake them for 8 minutes. Rotate the sheet tray and bake for an additional 5-7 minutes. This depends on your oven. You want the edged to look set and crispy and the cookies look like they are about to be done. You don't want them to be baked all the way since they will finish baking on the hot sheet tray.
Once your gluten-free cookies are baked, remove them from the oven, scoot them and top with a generous handful of slightly crushed potato chips. Make sure to gently press the potato chips on the cookies. The melted chocolate should help for the potato chips to stick.
Store any leftover cookies you may have in an airtight container for up to 3 days.
What is room temperature butter?
Almost every recipe I share starts with room-temperature unsalted butter. I prefer my butter-soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it.
The ideal temperature for butter is 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it. If your butter is too warm, it won't cream very well — it won't retain any air, which causes dense cookie dough and cookies that will collapse.
Cold butter is used in recipes where we want to build layers and structure such as my Gluten Free Flaky Biscuits or my Gluten Free Levain Style Cookies. If you use too warm butter your cookies will collapse.
Why chill cookie dough?
Chilling the cookie dough for gluten free potato chip toffee cookies (or any cookies) prevents cookies from spreading out too quickly once they’re in the oven. It allows the fat in your dough to solidify (harden back up).
Also during chilling your dough will develop flavors (kinda like marinating). The liquids in your dough (eggs) get a chance to hydrate the starches found in your flour. This hydration makes the dough less wet, concentrating the flavors and you will be rewarded with an even bake and golden brown cookies.
While I normally recommend chilling cookie dough for 4hrs or longer, these potato chip toffee cookies are ready to go after just one hour in the fridge.
How do I get perfect round cookies?
Because of the addition of candy (which will ooze from the cookies), I highly recommend scooting those cookies. To get perfectly round cookies, I like to use a round cutter or bowl that’s slightly larger than my cookies and “scoot them” into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies.
FAQ for Gluten Free Potato Chip Toffee Cookies
Can I add pretzels to this cookie?
I tested this recipe with gluten free pretzels in the dough. Sadly during resting the dough, they became very soggy and were not pleasant in the final cookie. IF you want to add pretzels, I recommend doing so when you top the cookies with potato chips.
Can I make those cookies with brown butter?
If you would like to make brown butter toffee cookies, I recommend checking out my Gluten Free Brown Butter Toffee Cookie Recipe. That recipe will teach you how to make brown butter and how to use it.
What's the best way to store Gluten Free Potato Chip Toffee Cookies?
Because those gluten-free cookies are topped with potato chips, I do not recommend having them around for longer than 3 days. The chips will turn stale and also may become soft (especially if you are in a hot and humid area). Store them in an air-tight container at room temperature.
Can I freeze the baked cookies?
If you plan on freezing the baked cookies, I recommend skipping topping them with potato chips before freezing.
Can I use “regular” all purpose flour in this recipe?
Of course. Please use 350 grams of all-purpose flour in this recipe for Potato Chip Cookies.
Can I freeze this cookie dough?
To freeze this cookie dough, scoop the cookies and place them on a sheet tray big enough to fit your freezer. I love using my ¼ sheet pan for this task. Once the cookie dough is fully frozen, transfer it to an air-tight container or ziplock bag and freeze up to 3 months.
How do I bake the frozen cookie dough?
When ready to bake your frozen cookie dough, preheat your oven to 350F and arrange 6 cookies on a parchment-lined sheet tray. Once your oven is preheated, bake them as instructed in the recipe but add an additional 2-4 minutes depending on your oven.
Are Heath Bars gluten free?
Yes, Heath Bars are gluten free and even have a gluten free label on their back as well are listen on Hershey’s Website as gluten-free.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Potato Chip Toffee Cookies
Gluten Free Potato Chip Toffee Cookies, A tender gluten free cookie with bits and pieces of toffee, dark chocolate chips, and potato chips.
Ingredients
- 226 grams unsalted butter, at room temperature
- 200 grams light brown sugar
- 100 grams granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 375 grams Gluten Free Multi-Purpose Flour
- 2 teaspoons milk powder (optional)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Kosher Salt (2.5 grams)
- 155 grams dark chocolate chunks or chips
- 100 grams chopped up toffee
- 50 grams potato chips
For Garnish
- dark chocolate chunks
- additional pototao chips
- additional toffee
Instructions
How to make Cookie Dough
- Combine gluten-free flour, milk powder (if using) baking powder, baking soda, and salt in a separate bowl.
- In the bowl of your stand mixer combine room temperature butter and both sugars and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- With the mixer running, add the eggs and vanilla one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides. Mix for 1 minute.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- Add your chocolate chunks, toffee, and potato chips at a low speed just to combine.
- Transfer the dough to an air-tight container and let the dough rest for at least 1hr in your refrigerator.
Baking Instructions
- Once your cookie dough has rested peacefully in the fridge, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
- Preheat your oven to 350F and line a sheet tray with parchment paper.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Top each cookie with chunks of chocolate and toffee of choice.
- Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 5-7 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
- Top each cookie with a generous amount of potato chips. Gently press them on the cookies. The melted chocolate should help them stick to the cookies. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.
Notes
Potato Chips: Over time the potato chips in the dough will dissolve into the dough. This is totally normal. The longer the dough rests, the more likely the potato chips will become soggy. BUT the potato chips will give this cookie an amazing flavor regardless.
Spreading of cookies: If you store this gluten-free potato chip cookie dough over an extended period of time it's possible that the cookies won't spread much. You can either press them down after scooping or halfway through baking gently tap the sheet pan with the cookies on them against your kitchen counter or stove (The Gluten-Free Austrian is not liable for any damages that may occur. Don't slam the sheet pan - all the cookies need is a tap)
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 284
Tavo says
Wao! Never thought of adding potato chips to cookies, but why not? I loved the salty, crispy note that it added to the cookies. Truly delicious! Thanks for sharing!
Daniela Weiner says
They add really a lot of flavor and texture. Thank you so much for checking it out 🙂
Lucy says
Chocolate and toffee is one of my favourite combinations! I love how unique this recipe is with the addition of potato chips, I've never heard of them in cookies before. I can't wait to try this. Thank you for sharing 🙂
Kayla DiMaggio says
Oh my goodness, these potato chip cookies were the ultimate indulgence! Every bite was full of sweet and salty goodness. Thanks so much for sharing!
Anaiah says
Loved everything about this cookie! Toffee is my absolute favorite. What a perfect combination!
Meryl says
These cookies are so fun!! Salty sweet and delicious! Will make again!
Crystal says
Sweet and salty is my favorite combo! Thank you so much for this fun and different recipe!
Julia says
Wow - this is definitely something I'd never thought of doing before but it was really nice. Went down very well with my family. Thank you for sharing.
Martin Varghese says
So for the chopped up toffee, do you recommend a specific brand? I have used those heath chips from the grocery store.
Daniela Weiner says
I use heath toffee bars. It's been too hot and humid to make toffee from scratch 🙂
Natalie says
Amazing flavors. I love the sweet-salty combo. I'm definitely making this for my family. Yum!
Choclette says
Wow, I had to do a double take on this one. I've never tried, or thought to try anything like it. But now of course, I really really want to.
Katie says
Such a fun and flavorful recipe!
nancy says
nothing like a little salty little sweet to satisfy the cravins