Butterscotch Potato Chip Cookies Recipes

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• Preheat Oven to 400 Degrees Fahrenheit
• In a bowl, place the flour, baking powder and salt. Mix until combined
• In a mixer bowl place the butter and brown sugar. Mix on medium speed for 3-4 minutes or until the mixture becomes creamy and fluffy. Scrape down the sides of the bowl with a spatula
• With the mixer running, add the eggs one at a time and the vanilla
• Slowly add the flour mixture. Scrape the sides of the bowl with a spatula
• Finally, add the butterscotch chips
• Remove from mixer and add the potato chips. Using a spatula, mix the chip in the cookie dough being careful not to crush the chips
• Using an ice cream scoop or spoon, place mounds of cookie dough onto a cookie sheet lined with parchment paper
• Top each cookie with crushed potato chips
• Bake the cookies for 7-10 minutes or until brown at the edges but still soft in the center
• Remove from oven and let them cool on a cooling rack
• Enjoy!

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.