Potato Chip Butter Cookies with Caramel Buttercream
Chef Mindy Segal
The contrast of sweet, salty and buttery flavors in these cookies makes them pretty irresistible. Plus, they’re a smart way to use up those potato chip crumbs at the bottom of the bag, thus eliminating waste. Chef Mindy Segal elevates the recipe with a dollop of caramel buttercream frosting, creating a cookie that would proudly grace a holiday tray.
8 oz. (1/2 cup) butter, at room temperature
15½ oz. sugar, divided
1 tsp. salt, plus more as needed
¼ tsp. vanilla extract
2½ cups crushed potato chips, divided
2 cups all-purpose flour
2 cups heavy whipping cream
3½ oz. corn syrup
Confectioner’s sugar, as needed
1. In mixer bowl, cream butter and 3 1/2 ounces sugar until fluffy; add a pinch of salt, vanilla and 2 cups potato chips. mix until combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.
2. Preheat oven to 350 F. Line baking sheet with parchment. Scoop pieces of dough into desired size and roll each into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of each ball, creating a thumbprint. Bake until cookies are golden brown, about 8 to 10 minutes. Remove to wire racks to cool.
3. Meanwhile, make caramel: pour 6 ounces sugar, corn syrup and 1 teaspoon salt in a heavy-duty saucepan. Cook over medium heat until medium amber in color. In a separate saucepan, warm cream. When sugar is medium amber in color, return to a boil; stir in remaining sugar.
4. Add warm cream in small batches to caramel, reducing after each addition. Remove potfrom heat and set aside to cool.
5. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel and dust lightly with powdered sugar.
Photograph courtesy of Idaho Potato Commission