Potato Chip Cookies
Ingredients
24
servings
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cup flour
- 2 tsp baking soda
- 2 cups crushed plain thin or ridged potato chips
- 1 package (16 oz) butterscotch morsels
- 1 tsp pure vanilla
Step-by-Step Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper if desired.
- Cream butter and both sugars together; blend in the eggs and vanilla, mix well.
- Combine flour and baking soda, add gradually to the mixture stirring after each addition.
- Add crushed potato chips and butterscotch morsels, mixing well after each addition.
- Drop by the teaspoon onto baking sheets and bake for 8 to 10 minutes until edges are lightly golden.
- Cool on baking sheet for 2-3 minutes before transferring to a wire rack.
Common Problems and Solutions
Q: My cookies are spreading too much in the oven. What's wrong?
A: Make sure your butter is softened but not melted, and try chilling the dough for 15-20 minutes before baking. Also ensure your baking soda is fresh.
Q: Can I crush the potato chips too fine?
A: Yes - you want small pieces but not powder. Crush them in a zip-top bag with a rolling pin, leaving some texture. Too fine and you'll lose that signature crunch.
Tips and Techniques
Don’t over-bake these - they should be just barely golden on the edges and look slightly underdone in the center when you remove them. They’ll continue cooking on the hot pan and set up perfectly as they cool.
Ingredient Substitutions
- butterscotch morsels: chocolate chips or peanut butter chips
- plain potato chips: kettle-cooked or wavy chips
Equipment Needed
- mixing bowls
- electric mixer
- baking sheets
- parchment paper (optional)
- wire cooling rack
