Salty Sweet Cookies with Chocolate and Potato Chips (Edit recipe)

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These really are the best salty sweet cookies, and possibly our favorite dessert. They’re made with brown butter, which gives them a rich caramel-like flavor that’s boosted by toffee bits and balanced with milk chocolate and potato chips. If you love salty sweet treats like we do, you’re gonna love these cookies too. If you love cookies but want something different, try our Double Fudge Chocolate Cookies.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 16

Ingredients

2.25 cups All Purpose Flour, spooned & leveled (about 280g)
16 Tbsp Butter, Unsalted
.75 cup Granulated White Sugar
.75 cup Brown Sugar, (packed)
2 Eggs
1 tsp Salt
2 tsp Vanilla Extract
.75 tsp Baking Soda
.5 cup Toffee Bits, (such as Heath)
1 cup Milk Chocolate, chips
1 cup Potato Chips, broken (such as Ruffles)
1 pinch Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and line a baking sheet with parchment paper. To make more cookies at once, you can line a second sheet with parchment to bake 2 batches simultaneously.
Make the brown butter: melt butter in a pot over medium heat, stirring constantly. Reduce the heat to medium-low when the butter starts to bubble, then cook for another 5 to 10 minutes until the butter is amber or golden brown in color and smells nutty. Chill the butter slightly in the fridge or place the pot in a bowl of ice and stir the butter with a whisk or spoon to cool it slightly. It should still be soft.
Mix the flour, baking soda, salt together in a bowl and set aside.
In a separate large mixing bowl, add the brown butter and both sugars and mix together with a whisk, spoon, or electric beater. Mix in the eggs and the vanilla.
Add the dry ingredients to the bowl with the wet ingredients and mix them in until just combined. Then fold in the chocolate chips, toffee chips, and potato chips.
For large cookies, scoop about 2 to 3 tbsp of dough per cookie. This recipe should make about 16 to 20 large cookies.
Spread 4 to 6 cookie dough balls onto the prepared baking sheet (if youu2019re using 2 sheets, spread out another 4-6 cookies on the second sheet). Press a couple more chocolate chips and crushed potato chips onto the tops of each dough ball so that they'll bake into the tops.
Bake for about 10 minutes or until the edges look golden brown and cookies look slightly less done in the middle. They'll continue to cook for a few minutes after they come out of the oven, and cooking them a little less keeps them fudgy later. Lightly sprinkle a little flaky sea salt on top of the baked cookies. [You can skip this if you are watching your salt intake.]
While the cookies are still warm, place an inverted glass or biscuit cutter over each one so that the cookie fits inside the glass or cutter without being smashed on the edges. Move the glass or cutter in a circular motion to shape each cookie into a perfect circle. This will also help the cookies get some wrinkles and extra chewiness.
Let them rest before eating. Let the cookies rest for a few minutes, then move them to a rack to cool completely before eating. The cookies are fudgier and more toffee-like after they've rested.

Notes

Measure the flour correctly. Either weigh your flour using a cheap kitchen scale, or use the “spoon and level” method.
Stop cooking the brown butter a minute before you think it’s done. It’ll keep cooking in the hot pan even after you remove it from the heat.
Place the pot of brown butter into an ice bath. This will stop it from continuing to cook so that it won’t burn and you can use it sooner.
Use thick potato chips (like Ruffles or kettle cooked chips). This keeps them from disintegrating or getting too soggy in the dough.
Stop baking the cookies when they’re just starting to set. They’re done when you see golden edges and the tops have a little color too but still look fairly soft. They’ll keep cooking as they rest.
Let them cool completely before eating. They’ll continue cooking while they rest, and they actually taste better and more toffee-like after they’ve cooled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	18 g
Carbohydrates:	40 g
Protein:	8 g
Cholesterol:	32 g
Sodium:	286 mg
Fiber:	2 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.