Chocolate Potato Chip Cookie Ice Cream Sandwich

Yesterday was National Chocolate Chip Day so I decided to do a spin on the classic chocolate chip cookie with a updated version of this recipe. Two cups of crushed potato chips and a pint of ice cream later I had homemade ice cream sandwiches that combined salty sweet and crunch gooey goodness all into one. I let the cookies set for about 20 minutes before turning them into ice cream sandwiches and when they were still slightly warm they were incredible! But since I had no business eating a dozen ice cream sandwiches at that moment I wrapped them individually in plastic wrap and stuck them in the freezer. I suggest letting them thaw for a few minutes before eating them if you freeze them but either way this is an easy update to an old classic. Enjoy!


  • 3/4 cup butter, softener
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon maple syrup
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups potato chips, crushed
  • 2 cups chocolate chips


  1. Heat oven to 350 degrees and line a baking sheet with wax paper.
  2. Beat butter, brown and white sugar with electric mixer until fluffy.
  3. Add in eggs and maple syrup and beat on medium speed.
  4. Reduce speed to low and beat in flour, salt and baking soda.
  5. Hand stir in potato chips and chocolate chips.
  6. Drop cookies into tablespoons balls 3 inches apart on ungreased cookie sheet.
  7. Bake for 10-14 minutes until brown.
  8. Let cool on baking sheet and then scoop ice cream into two cookies to form sandwich.
  9. Enjoy or wrap in plastic and freeze until ready to eat.
  10. Remove from freezer and let thaw at room temperature for 5 minutes before eating.

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