Pretzel and Potato Chip Cookies with Butterscotch Frosting

I adore the salty sweet flavors of these Pretzel and Potato Chip Cookies with Butterscotch Frosting.

These cookies are loaded with crushed pretzels and potato chips, and the frosting on top has a delicious butterscotch flavor.

These pretzel and potato chip cookies are a vanilla butter cookie loaded with crumbled potato chips and mini pretzels. They are crispy and crumbly, like a shortbread cookie, but slightly more crispy. The butterscotch flavored frosting contrasts beautifully with the salty snack-filled cookie.

I usually bake sweets on the weekends. I save some for my husband, my kids, my grandkids, and I usually take about half of the batch to work to share with colleagues. This was my original intention with these cookies, but once my family tried these, there was no way they would let me take any to work.

I admit it. I love it when someone, especially one of my beloved grandkids, takes a bite of my food and I can see on their face that they are really happy. I feel like Sally Field getting the Academy Award.

The butterscotch frosting on these cookies firms up really nicely, making these cookies great for lunch boxes. Right after spreading the frosting on the cookies, you could sprinkle it with a bit of flaked sea salt if you like.

Note: This recipe calls for crushed pretzels and potato chips. Do not pulverize them. Instead, just stick them in a plastic bag, and give them a few squeezes with your fingers, so that you have 1/4 inch to 1/2 inch chunks. The pieces will break up more when you mix them into the dough, as well as when you flatten the cookies before baking.

More delicious salty-sweet recipes:

• Salted Chocolate Pecan Caramel Bars
• Caramel Custard Tart with Sliced Almonds and Pumpkin Seeds
• Mini Cheesecakes with Salted Caramel
• Salted Chocolate Caramel Tartlets
• Browned Butter, Chocolate Chip, Caramel, and Sea Salt Cookies
• Peanut Butter Thumbprint Cookies with Salted Peanut Caramel

After the recipe, be sure to check out more recipes, sweet and savory, with potato chips!

Yield: 24 cookies

Pretzel and Potato Chip Cookies with Butterscotch Frosting

ingredients:

Cookies

• 12 tablespoons unsalted butter, softened
• 3 1/2 ounces (1/2 cup) granulated sugar, plus 1/4 cup for rolling the cookies in
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 7 1/2 ounces (1 1/2 cups) all purpose flour
• 2 ounces (2/3 cup) potato chips, crushed
• 3/4 ounce (1/4 cup) mini pretzels, crushed

Butterscotch Frosting

• 2 1/2 ounces (1/2 cup packed) light brown sugar
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 4 ounces (1 cup) powdered sugar

instructions:

To Make the Cookies

1. Preheat the oven to 350 degrees F, with a rack positioned in the middle, and line two half sheet pans with parchment paper. 
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, 1/2 cup of the granulated sugar, vanilla, and salt, on medium high until fluffy and pale, approximately three minutes. 
3. With the mixer on low, add the flour in three additions, mixing until it is just incorporated. Add the potato chips and pretzels, and mix on low for about 10 to 15 seconds. Complete mixing with a spatula if necessary. 
4. Place the rest of the granulated sugar (1/4 cup) on a plate. Divide the dough into 24 equal pieces, and roll them into balls. Roll the balls in the sugar and place them on the two baking sheets, two inches apart. 
5. Spray the bottom of  a drinking glass with spray oil, and use it to press the dough balls down to a thickness of about 1/4 inch. 
6. Bake the cookies, one sheet at a time, for about 15 minutes, until the edges are barely browned. Cool the cookies on a wire rack completely before frosting. 

To Make the Frosting

1. In a medium saucepan, bring the brown sugar, cream, butter, and salt to a boil over medium heat. 
2. Remove the pan from the heat, and and stir in the vanilla. 
3. Transfer the ingredients to a bowl and let the mixture cool completely, about 20 minutes. Whisk in the powdered sugar, and spread about a teaspoon of the frosting on each cookie. Let the frosting set for about 30 minutes. 
4. Store the cookies in an airtight container for up to 3 days. 

http://www.karenskitchenstories.com/2018/03/pretzel-and-potato-chip-cookies-with.html

Recipe adapted from Cook's Country magazine, December/January 2014

This month's Foodie Extravaganza theme is Potato Chips. Did you know that March 14 is National Potato Chip Day? In anticipation, we have a collection of recipes to honor the day.

• A College Throwback + Potato Chip-Crusted Chocolate Tart from Culinary Adventures from Camilla
• Baked BBQ Potato Chip Crusted Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• How to Make Homemade Sun Dried Potato Chips from Sneha's Recipe
• Potato Chip and Roasted Cashew Cookies from A Day in the Life on the Farm
• Potato Chip Crusted Salt and Vinegar Baked Cod from Palatable Pastime
• Potato Chip Crust Savory Cheesecake from Food Lust People Love
• Pretzel and Potato Chip Cookies with Butterscotch Frosting from Karen's Kitchen Stories
• Salty-Sweet Potato Chip Cookies from Hardly a Goddess
• The Potato Chip Sandwich from Our Good Life

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!