Serious Eats: Recipes
Potato Chip Cookies
One of the best things about adding potato chips to cookies is that they can work in a lot of different contexts. Case in point, this recipe which is adapted from Coolhaus founder and CEO, Natasha Case's recipe for Butterscotch Potato Chip Cookies that appears in New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks, the cookbook I co-authored. I wanted to bring some cookies to a book signing event (and promised some friends that were attending that I would). The trouble was I didn't check my butterscotch chip stash in advance. Hours before I was due at the bookstore I discovered I had maybe a tablespoon of butterscotch chips. Uh, oh!
Fortunately my freezer is always stocked with chocolate chips. I tweaked a few other variables, like browning the butter and adjusting the sugar. Butterscotch, milk chocolate, and peanut butter chips would all work well in the context of this recipe. Play with it according to your own taste!
Note: To get the most crunch factor from the potato chips, these cookies are best fresh.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the book New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.
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