Butterscotch Potato Chip Cookies
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles
Yes, Christina Tosi’s Compost Cookies (with potato chips and pretzels among the ingredients) are justly iconic, but she wasn’t the first to put salty snacks in baked goods—for instance, Jessie Sheehan found a recipe for Potato Chip Balls in a Good Housekeeping cookie book from 1958. She upped the salty-sweet treat’s appeal by adding butterscotch chips and quadrupling the amount of potato chips called for. These are obviously addictive.
For another retro treat, get her Cornflake Macaroons with Chocolate Drizzle recipe, and for a modern twist on another cookie plate classic, get Nik Sharma’s Spicy Chocolate Chip Hazelnut Cookies. See our Guide to Essential Baking Tools too, so you can get equipped for whipping up all kinds of goodies.
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup butterscotch chips
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 5 cups kettle-style potato chips
- flaky sea salt for sprinkling
1Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2In 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.
3Decrease 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 of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
4In a small bowl, crush the remaining 2 cups 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.
5Sprinkle 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.
6Repeat with the remaining cookie dough.
7Let 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.
From The Vintage Baker by Jessie Sheehan, photographs by Alice Gao (Chronicle Books, 2018).
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