Best 5 Butterscotch Potato Chip Cookies Recipes

BUTTERY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,

CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

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.

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:

• 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!