I first tasted potato chip cookies when I was a kid, visiting my Grandmother in Kansas. She made these cookies for us and honestly this is the day that my life changed. These cookies are so good.
These potato chip cookies are absolutely mind blowing! Sweet and crunchy with luscious bites of butterscotch chips with just a hint of salt, they are so delicious. I know, it sounds like a weird combination but these potato chip cookies are an amazing sweet treat anytime.
My Grandmother was an amazing cook and these cookies are just one more testament to her superpowers in the kitchen. She actually owned and ran a cafe for many years in her little town. It was a local favorite and was always packed. People would flock in during meal time and in between times too.
These cookies are a perfect project for little hands in the kitchen. Your kids will have ton of fun smashing up potato chips and mixing up the dough. Using a cookie scoop and a baking liner makes it so easy!
I love these as a holiday cookie as well. They make a perfect gift or a delicious addition to cookie platters, exchanges, neighbor gifts, office parties or casual get togethers. Dunk them in milk or nibble with coffee, you really can’t go wrong. As far as Christmas cookies go, these are the best (or for Hanukah, Kwanza or any other Holiday for that matter!).
But I actually like these rich and buttery cookies the best in summer - I love to take them on camping trips and on picnics. I always think of potato chips as a summer food and when I think of potato chips I think of potato chip cookies of course!
The star ingredient in this recipe is potato chips! It is best to use a simple classic salted potato chip. Don't use ruffled potato chips or kettle chips because they will be too thick. The chips give the cookies the extra flakey crunch and slightly salty flavor
Butterscotch chips are another important item in these cookies. The butterscotch flavor is what really makes this sweet and slighty salty cookie so irresistible. The butterscotch melds with the potato chips for a deliciously sweet morsel in every bite.
Other than potato chips and butterscotch chips, this recipe is very similar to other cookie recipes. You will also need salted butter, brown sugar, eggs, flour and baking soda.
To make these amazing cookies just cream together your butter and sugar until it is light and fluffy.
Next, mix in your eggs.
Add the flour and sprinkle the baking soda on top. Then mix it together.
Place potato chips in a zip top bag and crush with a rolling pin. Don't forget to eat a few potato chips as you continue to cook. Make sure to crush the chips first and then measure out your two cups, this will be about 4.5 oz.
Gently incorporate the crushed potato chips and butterscotch chips.
Shape into balls about the size of walnuts or use a cookie scoop to place dough on a lined baking sheet. Bake them at 350° for about 10 minutes or until edges start to brown slightly. Cool a bit on the cookie sheet before removing.
While this dough does not require chilling like some cookies do, you can freeze the dough or the cookies for later.
Please the cookie in an airtight container or zip top freezer bag and to freeze the cookies. Just defrost to enjoy them later.
You can also form the dough into balls and then freeze the dough for later. Defrost the dough for several hours at room temperature before you bake.
- 1 Cup Salted Butter softened
- 1 Cup Brown sugar
- 1 Cup White sugar
- 2 Eggs
- 2 ¼ Cups Flour
- 1 Tsp. Baking soda
- 2 Cups Crushed potato chips about 4.5 oz
- 1 Cup Butterscotch chips
- Cream together butter and sugar until it is light and fluffy.
- Mix in eggs.
- Add flour and then sprinkle the baking soda on top then mix together.
- Place potato chips in a zip top bag and crush with a rolling pin. Make sure to crush the chips first and then measure out your two cups, this will be about 4.5 oz.
- Gently incorporate the crushed potato chips and butterscotch chips.
- Shape into balls about the size of walnuts or use a cookie scoop to place dough on a lined baking sheet.
- Bake at 350° for about 10 minutes or until edges start to brown slightly.
- Cool a bit before removing.
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