Butterscotch Potato Chip Cookies
User Reviews
4.6
Butterscotch Potato Chip Cookies
Description
These cookies start by creaming unsalted butter with granulated and brown sugars, creating a smooth, sweet base. Eggs and vanilla extract are mixed in before adding flour, baking soda, and salt to form the dough. Butterscotch chips and crushed potato chips are then folded in to contribute unique texture and a blend of sweet and salty flavors.
The dough is scooped into balls and chilled for at least an hour to ensure shape retention during baking. The oven is preheated to 350°F, and cookies are spaced on parchment-lined baking sheets. Optionally, extra butterscotch chips or crushed potato chips are pressed on top before baking for an enhanced look. Baking takes about 11 minutes until edges turn lightly golden.
Once baked, cookies are cooled on the pan briefly then transferred to racks. The combination of butterscotch sweetness and the distinctive salty crisp of potato chips provides a unique cookie experience that is both chewy and crunchy.
Ingredients
- 1 cup butter 8 ounces -room temperature, unsalted
- 3/4 cup granulated sugar 150 grams
- 1 cup brown sugar 200 grams
- 2 large egg
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
- 1 teaspoon vanilla extract 5 grams
- 2 cups butterscotch chips 340 grams (plus an extra 1/2 cup for pressing into the top of the cookie balls)
- 2 cups potato chips 4 ounces, crushed
Instructions
- Using an electric mixer or in the bowl of a stand mixer (with the paddle attachment), cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes on medium-high speed.
- 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 or leftover crushed 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 golden brown around the edges.
- Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to preserve freshness.
- Leftover dough or baked cookies can be frozen for future enjoyment.
- White chocolate chips can be used as a substitute for butterscotch chips for a variation.
- Calorie estimates are approximate; consult a nutritionist for precise nutritional information if needed.
- Refrigerating dough before baking helps maintain cookie shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 129mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
