Is there anything better than that wonderful combination of salty & sweet? Me thinks no.
So when I came across a recipe in the lastest issue of Martha Stewart Living called Potato Chip Cookies I was intrigued. I also like the idea of making my junk food with other junk food.
I modified the recipe a bit by substituting butterscotch chips in place of toasted pecans because after reading through the recipe I thought it could use a little more sweet. Plus I LOVE Oatmeal Scotchies cookies and I was thinking these could be a fun little twist to those. I also adjusted the baking time… Martha said 18-20 minutes at 375! Wha? Have you ever heard of such a thing for cookies?? I trusted her though and my first batch was completely burned. It must be a typo, right? Martha doesn’t make mistakes. Either way, I’ve figured it out for you.
Here you go….
Butterscotch Potato Chip Cookies
(modified from Martha Stewart Living)
2 sticks butter, softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 t. vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 t. baking soda
3/4 t. coarse salt
4 cups coarsely crushed salted potato chips, divided
1 cup butterscotch chips
1. Preheat oven to 350.
2. Beat together butter and sugars with mixer on high speed until fluffy. Add vanilla and eggs and beat on medium speed until just combined.
3. Add flour, baking soda, and salt and beat on low speed until just combined. Stir in 2 cups potato chips and butterscotch chips.
4. Roll dough into 2 inch balls and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment lined baking sheet.
5. Bake 11-13 minutes (until golden) and allow to cool completely on baking sheet.
I think they turned out delicious! And fun to experiment with an unusual ingredient such as potato chips. If you try these you’ll have to let me know what you think!