Salty and sweet. Seriously, could there be a better combination? I think not. And when that combination consists of peanut butter, butterscotch chips, chocolate and crushed potato chips, you pretty much have a recipe for amazingness. Yes, that’s a word. At least in my vocabulary.
I started with a recipe I found online for the “World’s Best Peanut Butter Cookie”, made some tweaks, dipped it in chocolate and finished with crushed potato chips. The cookie itself is soft and slightly chewy and the end product reminds me of a Butterfinger in a weird (but extremely delicious) way.
I think you’ll love these. Oh, and be sure and have a glass of milk nearby.
Peanut Butter Potato Chip Cookies
2 Sticks Unsalted Butter, softened
1 c. Brown Sugar
1 c. Granulated Sugar
2 c. Peanut Butter (I prefer Peter Pan)
2 Large Eggs
1 T. Pure Vanilla Extract
2 c. AP Flour
1 t. Baking Soda
1/2 t. Salt
12 oz. (2 c.) Butterscotch Chips
12 oz. (2 c.) Semi-Sweet Chocolate Chips (I used Ghirardelli)
2 1/2 c. Crushed Wavy Potato Chips
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Mix butter, sugars and peanut butter on medium speed until light and fluffy. Add eggs, one at a time and then vanilla.
In separate bowl, whisk together flour, baking soda and salt. Add to butter mixture and thoroughly incorporate. Mix in butterscotch chips.
Using a 1-inch scoop, place cookie dough on baking sheets two inches apart and bake for 10 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for two minutes and then transfer to wire rack. Cool completely.
When cookies are cooled, place semi-sweet chocolate chips in bowl and microwave at 20-second intervals, stirring between each time, until chips are melted. Dip bottom of a cookie into chocolate and scrape off excess with the back of a spoon. Press the cookie, chocolate side down, into the crushed potato chips and place on foil to cool and harden.
Makes 50 cookies.