Butterscotch Potato Chip Cookies

Before you ask. No. I’m not pregnant.

Guys, when I posted these, I got so many Instagram messages that said either “gross” or “are you pregnant?” LET ME TELL YOU SOMETHING. When I retire from the corporate world and open my small-town bakery (a la Hallmark) I will make these cookies daily and I will SELL OUT. Sweet and salty is the supreme combination. If you don’t agree, you have a peasant palate. Insert Gordon Ramsay insult here (idiot sandwich).

To put it simply, don’t knock it ’till you try it. These are buttery, rich, crunchy, and chewy. Last thing – please don’t skip on browning the butter. Browning the butter gives these cookies a deep, rich, nutty flavor. It also makes you sound like you’re fancy (even though you shop at Dollar Tree).

Serving size: About 30 cookies


  • 1 cup (2 sticks) unsalted butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cups flour
  • 2 cups crushed potato chips
  • 3/4 cup butterscotch chips


  1. Preheat oven to 350 degrees.
  2. Brown dat butta. To brown it, place it in a pot or pan over medium heat. Swirl around for a few minutes. Allow the butter to brown slightly into a nutty golden color. Be careful, and do not allow it to burn.
  3. Remove butter from pot/pan and allow to cool for at least 10 minutes.
  4. In a large mixing bowl, combine the browned butter, white sugar, brown sugar, and vanilla.
  5. Mix in the eggs. It’s very important to ensure the butter isn’t hot so it doesn’t cook the eggs.
  6. In a separate small bowl, combine the baking soda, salt and flour.
  7. Slowly incorporate the dry ingredients into the wet until just combined.
  8. Pour in butterscotch chips and carefully add the potato chips. Try not to crush the chips too much!
  9. Scoop into 1 inch balls, and bake in 350 degree oven for 10 minutes. I used parchment paper to ensure they didn’t stick.
  10. Let them cool a few minutes before eating 10 of them in one sitting.

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