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It’s National Potato Chip Day!!

We aren’t the only ones that can’t get enough crisp, crunchy potato chips. Today, Americans buy more than 3 billion dollars worth of potato chips each year.

It’s no secret that Chef Michael likes to put a Chuao twist on classic flavor profiles. Our Potato Chip bar combines two of the most crave-able creations on the planet for total taste bud domination: creamy milk chocolate and lightly salted kettle cooked potato chips. In honor of these little bites of heaven, we thought we’d share another drool-worthy way to get your potato chip fix.


Potato Chocolate Chip Cookies:


~4 sticks plus 2 tbs butter (room temp)

~1 ½ cups granulated sugar

~1 ½ cups dark brown sugar

~4 eggs

~4 tsp vanilla extract

~4 ½ cups all-purpose flour

~1 cup rolled oats

~2 tsp baking soda

~4 cups Chuao ChocolatierPotato Chip Bars (Approximately 6 bars)

~2 ¼  cups crushed lightly salted potato chips



Preheat oven to 350

Cream the butter and both sugars together until light and fluffy.

Add the eggs one at a time on low, scraping the bowl after each addition,.

Add vanilla; Mix until fully incorporatedIn a separate bowl, combine flour, oats, baking soda and salt.

Slowly add ¾ flour mixture with mixer on low.

Fold in the remaining flour with spatula.

Fold in chocolate and crushed potato chips until fully combined.

Chill dough for at least 15 minutes.

Scoop cookie dough with an ice cream scooper (approximately 2 tablespoons of dough) in order to keep all sizes equal.

Place cookies about 3 inches apart onto a parchment paper- lined pan.

Bake for 12- 16 minutes, until lightly browned.


Let cool and enjoy!


Stock up on Potato Chip bars, on sale for $3 each, now through 3/17.

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