Potato Chip Cookies
“It’s the perfect combination of salty, sweet, crunchy, and chewy.”
Grant Phillips
Environmental Designer
St. Louis
What pairs best with this recipe?
This pairs well with a glass of milk and a backup cookie for when you eat the first one too quickly.
What were some of your 2024 obsessions?
Enjoying the mundane.
Ingredients:
2.5 cups all-purpose flour (gluten free for our household)
1 tsp baking soda
1 tsp table salt
1 cup butterscotch chips
1 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
5 cups kettle-style potato chips
Directions:
Preheat the oven to 350. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
In a small bowl, crush the remaining 2 cups of potato chips. Scoop the dough into 1.5 tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
Sprinkle each cookie with flaky sea salt, and back for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten. Repeat with the remaining cookie dough.
Let cool briefly and enjoy!
