Potato Chip Cookie Ice Cream Sandwiches

This post is brought to you by Kettle Brand Potato Chips

Summer doesn’t get any cooler than ice cream sandwiches made of chocolate chip cookies with oatmeal, nuts, and potato chips (!)

But these cookies are no ordinary cookies. They do have all the same ingredients as mom’s Oatmeal Chocolate Chip Cookies, but with one more very special secret ingredient: Potato chips. You may wonder why would you add potato chips to a cookie, but I have to tell you, the thick cut Kettle Brand potato chips add a crispy, salty crunch to these cookies in the best of ways, and a salty crunch always goes well with chocolate in my book.

So yes! These ice cream sandwiches ARE really, really good.



  • ½ cup salted butter, melted and slightly cooled

  • 6 tablespoons granulated white sugar

  • 6 tablespoons light brown sugar

  • 1 egg

  • ½ teaspoon pure vanilla extract

  • 1 cup all-purpose flour

  • ½ teaspoon kosher salt

  • ½ teaspoon baking soda

  • 1 cup semi-sweet chocolate chips

  • 1 cup crushed Kettle Brand Potato Chips (I used the Sea Salt flavor), about 2 ounces

  • ½ cup oatmeal

  • ½ cup chopped pecans

  • 3-4 pints ice cream

  • Decorate with chocolate hard shell (1/2 cup chocolate chips melted with 2 tablespoons of coconut oil), sprinkles, mini chocolate chips, or nuts, and more crushed potato chips


  1. Preheat the oven to 350°F.

  2. Add the melted and slightly cooled butter, white, and brown sugars to a stand mixer affixed with the paddle attachment and mix on high until light and creamy, about 5 minutes. Add the egg and vanilla extract and beat for another minute. Add the flour, salt, and baking soda and pulse to mix until the flour is incorporated. Add the chocolate chips, ¾ cup of the potato chips, oatmeal and the pecans and pulse to mix.

  3. Top a baking sheet with parchment paper and scoop 2-inch scoops of cookie batter onto the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. The cookies will still be a bit soft in the middle but will set as they cool. Remove from the oven and use a knife to gently nudge and shape into round circles, allow to cool for 5 minutes on the cookie sheet then transfer to a baking rack. Repeat until the cookies are all baked. Once the cookies are cool, freeze for 2 hours or up to 3 days.

  4. To prepare the sandwiches, take the cookies and the ice cream from the freezer and match the cookies into like sizes. Use a serrated knife to cut 1 to 1½ -inch slices of ice cream going straight through the paper cup, or, if your ice cream has pulled away from the sides of the cup, remove it from the cup and make the slices. Peel away the paper from the ice cream slices and sandwich between the cookies. Decorate if desired and freeze for 2 hours or up to 5 days.


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