Potato Chip Butterscotchies

Whenever we’re messing around on the bench at Milk Bar, this is the cookie flavor combo we swear by. Give the team all of the salty, sweet, crunchy, creamy, bright, fun mixins and without fail THIS simple duo is what one of us reaches for, and after sampling all the cookies, THIS is the one that gets gobbled up first and becomes a watercooler- like moment. We all crowd around and gab. Why is it so good? It’s textural, it’s salty-sweet, but it’s also buttery, deep. It fills the great divide- when you’re over chocolate chip, but vanilla just won’t do, citrus isn’t speaking to you and full on cocoa isn’t right either. It’s kind of caramel, kind of butter pecan, kind of toffee. It’s its own thing that you can’t quite put your finger on- our favorite kind of dessert. It’s THE cookie that I figure you all need you in your lives too.

Makes 12-18 cookies

2 sticks butter

¾ cup packed light brown sugar

½ cup sugar

1 egg

2 teaspoons vanilla extract

2 cups ap flour

2 tablespoons nonfat milk powder 

1 teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

2 ½ cups potato chips, kettle cooked

1 1/2 cups butterscotch chips 

Heat the oven to 350°F. Spray or line 2 baking sheets.

In a large bowl, mix together the butter and sugars with a spatula until they are fully combined. Add the egg and vanilla and stir until combined and fluffy.

Measure the flour, milk powder, salt, baking powder, and baking soda atop, and with your spatula toss just the dries around on top before stirring into the wet mixture below. Mix just until the dough comes together. Stir in the potato chips and butterscotch.

Scoop your dough 2 to 3 inches apart on baking sheets. Bake the cookies 350F for 10-12 minutes until you’ve got golden brown edges but fudge centers.