Before you ask. No. I’m not pregnant.
Guys, when I posted these, I got so many Instagram messages that said either “gross” or “are you pregnant?” LET ME TELL YOU SOMETHING. When I retire from the corporate world and open my small-town bakery (a la Hallmark) I will make these cookies daily and I will SELL OUT. Sweet and salty is the supreme combination. If you don’t agree, you have a peasant palate. Insert Gordon Ramsay insult here (idiot sandwich).
To put it simply, don’t knock it ’till you try it. These are buttery, rich, crunchy, and chewy. Last thing – please don’t skip on browning the butter. Browning the butter gives these cookies a deep, rich, nutty flavor. It also makes you sound like you’re fancy (even though you shop at Dollar Tree).
Serving size: About 30 cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups flour
- 2 cups crushed potato chips
- 3/4 cup butterscotch chips
- Preheat oven to 350 degrees.
- Brown dat butta. To brown it, place it in a pot or pan over medium heat. Swirl around for a few minutes. Allow the butter to brown slightly into a nutty golden color. Be careful, and do not allow it to burn.
- Remove butter from pot/pan and allow to cool for at least 10 minutes.
- In a large mixing bowl, combine the browned butter, white sugar, brown sugar, and vanilla.
- Mix in the eggs. It’s very important to ensure the butter isn’t hot so it doesn’t cook the eggs.
- In a separate small bowl, combine the baking soda, salt and flour.
- Slowly incorporate the dry ingredients into the wet until just combined.
- Pour in butterscotch chips and carefully add the potato chips. Try not to crush the chips too much!
- Scoop into 1 inch balls, and bake in 350 degree oven for 10 minutes. I used parchment paper to ensure they didn’t stick.
- Let them cool a few minutes before eating 10 of them in one sitting.