I've had a bag of Miss Vicky's potato chips in the pantry for months. Even though I opened it, the chips still taste so fresh. A Christmas miracle! This was my first bag of Miss Vicky's, and they are awesome. However, we don't eat a lot of chips so I used some of them to make Brown Butter Potato Chip Cookies with Pretzels and Marshmallows.
For this recipe, I started with my old crispy potato chips cookie recipe which calls for shortening. For the new potato chip cookies, I used brown butter and a little milk powder, so the cookies are crunchy around the edges, chewy in the center and have great flavor. I also threw in some dehydrated marshmallows I made in my toaster oven. Dehydrated marshmallows are another level and are optional, but they don't melt and spread as much as non-dehydrated marshmallows.
A Few of Tips
This is a pretty straightforward and easy recipe so I don't have much to say about it. Do get the flour amount right or the cookies will be too thick. I recommend using a scale. The dough is a little on the dry side and does not require refrigeration, though that usually improves the flavor of cookies so I recommend baking a couple right away and chilling the dough balls. Also, milk chocolate chips might be even better than dark here. I plan on adding milk chocolate chips to my next batch.
Recipe
Brown Butter, Potato Chip, Pretzel Chocolate Chip Cookies
Ingredients
- 9 tablespoons unsalted butter (128 grams
- ½ cup granulated sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 large egg
- ¾ teaspoon vanilla
- ½ teaspoon apple cider vinegar
- 1 cup plus 2 tablespoons all-purpose flour (measure by weight or use a light hand and aerate the flour well) (140 grams)
- 2 teaspoons dry milk powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup broken thick potato chips (40 grams)
- ½ cup broken pretzels (25 grams)
- 1 cup semisweet chocolate chips
- 40 count marshmallows, frozen or dehydrated
Instructions
- In a small saucepan, cook the 9 tablespoons of unsalted butter over medium heat, stirring often, until the milk solids turn deep golden and fragrant.
- Pour into a shallow bowl and chill until opaque and spreadable. You should have about 100 to 105 grams at this point.
- While the butter is cooling and setting, whisk together the flour, milk powder, baking soda and salt. Set aside.
- Combine the cooled and set brown butter with the sugar in a mixing bowl and beat on medium speed for 2 minutes. Scrape the bowl often, add egg and vanilla, and beat for another minute.
- Add the vinegar and the flour mixture and stir until blended. The dough will be fairly dry.
- Stir in the potato chips, crushing them slightly more as you stir. The pieces should still be fairly large. Stir in pretzels, and chocolate chips. You can also add a few dehydrated or frozen marshmallows if you'd like.
- Using a medium size cookie scoop, scoop dough into balls that weigh between 35 and 40 grams each. Press tightly into the scoop to get them to hold together. You should get about 20 balls of dough.
- Place on a plate or tray lined with plastic wrap, cover, and chill for an hour.
- Preheat oven to 325°F
- Space 1½ inches apart on a parchment-lined baking sheet.
- Bake for 13-15 minutes, or until the cookies are uniformly golden and very flat.
- Cool on the parchment for 3 minutes, then transfer to a wire rack to cool completely. Cookies will firm and crisp as they cool.
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