Butterscotch Potato Chip Balls Recipes

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• Using a hand mixer or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes.
• Mix in the eggs and vanilla. Mix for 1 minute or until well combined.
• Add in the flour, salt and baking soda. Mix until combined.
• Lastly, mix in the potato chips and butterscotch chips.
• Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet.
• Refrigerate for at least 1 hour.
• Preheat the oven to 350ºF.
• Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra butterscotch chips on the top of the dough balls which will make them look pretty after baking.
• Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
• If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
• Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
• Store in an airtight container at room temperature.

BUTTERSCOTCH-POTATO CHIP BALLS

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the 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 [105 g] 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 [70 g] potato chips. Scoop the dough into 1 1/2-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 bake 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 serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F (180 degrees C).
• 2. Cream together sugars and butter.
• 3. Beat in eggs.
• 4. Add flour and baking soda, mix well.
• 5. Fold in butterscotch chips and potato chips.
• 6. Drop by tsp. on cookie sheet and bake for 8 to 10 minutes.