Pastry Chef Mindy Segal
Fresh-baked cookies are a surefire way to captivate customers with a small indulgence. Crushed potato chips give this recipe an on-trend sweet-salty flavor profile and a pleasing crunch. The caramel dolloped on top provides creamy contrast.
8 oz. (1 cup) butter, at room temperature
15 1/2 oz. sugar, divided
1 tsp. salt, plus more as needed, divided
1/4 tsp. vanilla extract
2 1/2 cups potato chips, crushed, divided
2 cups all-purpose flour
3 1/2 oz. corn syrup
2 cups heavy whipping cream
Confectioners’ sugar, as needed
1. In medium bowl, cream butter and 3 1/2 ounces sugar until fluffy. Add pinch of salt and vanilla’ mix well. Stir in 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.
2. Preheat oven to 350 F. Line baking sheets with parchment paper. Scoop dough onto baking sheet and roll each scoop into small ball, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown, about 8 to 10 minutes. Remove to wire racks to cool.
3. To make caramel, combine 6 ounces sugar, corn syrup and 1 teaspoon salt in a heavy-duty saucepan. Cook over medium heat until medium amber in color.
4. Meanwhile, in small saucepan, heat cream to warm. When sugar is medium amber in color, return to a boil before stirring in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove saucepan from heat and reserve to cool.
5. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to set caramel. Sprinkle remaining crushed potato chips on top of caramel, and dust lightly with confectioners’ sugar.
Photo courtesy of Idaho Potato Commission