Sweet and salty caramel potato chip cookies happen for a reason.
Do you know what it is?
Crunch, bite, chomp, crunch, repeat.
Salty, crunchy, and sadly almost gone.
As your hand searches the interior of the potato chip bag, your mouth is waiting for more.
However, all you can locate are potato chip crumbs.
Now is a good time for sweet and salty caramel potato chip cookies to make an appearance.
After all, what are you going to do with all those potato chip crumbs?
Anyone knows that tossing potato chip crumbs away is a foodie sin!
So, don’t toss the crumbs away.
Don’t open the bag and create a spout and dump them into your mouth (that is sure to end with a lot of ripped up skin on the roof of your mouth!).
Instead, make sweet and salty caramel potato chip cookies.
Yep, you knew I was going to tell you that really yummy sweet and salty caramel potato chip cookies happen when potato chip bags have just crumbs left.
Salty Caramel Potato Chip Cookies
Maybe it’s the old adage of, ‘waste not, want not?’ that allowed us to create this recipe?
Or is it our obsession with potato chips on anything that let us strike potato chip gold with this recipe?
Really does it matter which is the right reason?
What I know is that anytime I make sweet and salty caramel potato chip cookies they disappear faster than a blink of an eye.
Buttery, savory, sweet, salty, crunchy, crisp all are words that would describe a bite of one, depending on what part of the cookie you bite into.
Salty Caramel Potato Chip Cookies Are Easy
Again, I am about keeping baking and cooking easy, with minimal ingredients.
This recipe for caramel potato chip cookies is easy.
Ingredients inside the recipe are short, sweet, and simple to find and probably in your pantry now!
When Is The Best Time To Make Salty Caramel Potato Chip Cookies?
Often I post a recipe and then I get an email from one of my readers (all of you).
The question I get asked the most is this, “what season do you think this recipe is best for?”
So, outside of an official sleigh or Santa cookie, I believe any cookie can be made any time of the year.
However, this cookie does carry a caveat clause with it.
I am pretty much laughing as I read what I am writing.
The caveat is this, ‘these cookies need to be made anytime there is a bag of chips with only crumbs left in it!’
Don’t toss those chips out, use them.
These cookies are the perfect solution to chips bags with morsels after any holiday gathering or party.
Additionally, these are great when you finicky kids who refuse to finish ‘crumbies.’
Yep, you win that battle, lol!
It’s All In The Baking Pan
Every time I bake, I use my 360 Bakeware cookie pans, because the cookies turn out perfect always.
These are incredible stainless steel pans, and I suggest gifting yourself a few.
Use my discount code: ‘inthekitchenwithdana’ to get 20% off your purchase!
Optional Thought On Salty Caramel Potato Chip Cookies
Once baked you could dip an end in chocolate (white or dark) and stripe with more caramel.
Alternatively, you could sprinkle with confectioner’s sugar.
Or, if you want to get crazy and amp up the taste, add cinnamon to the batter.
Grab the Recipe For Really Yummy Sweet and Salty Caramel Potato Chip Cookies
- 2 Sticks of Unsalted Butter softened to room temperature, not liquid.
- 1 C Brown Sugar
- 1/2 C White Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 2 1/2 C All-Purpose Flour
- A Teaspoon of Coarsely ground salt (I used sea salt from a grinder)
- 1 Tsp Baking Soda
- 3-4 C of potato Chips (crushed into smaller pieces + remove 1/4 C for coating)
- 1/2 C of Caramel Bits
- Silicone Mats for cookie trays
- cookie trays
- Preheat oven to 350°F.
- Prepare 2 large baking pans by lining them with silicone mats or parchment paper for easier cleanup.
- In a large mixing bowl add butter.
- Then brown sugar.
- Next white sugar.
- Then the eggs.
- Mix to combine.
- Now start adding in the dry ingredients while mixing to combine.
- Start with the flour.
- Sea salt (optional)
- 1 Tsp Baking Soda
- Add in the potato chips.
- Mix to combine.
- Last, fold in caramel bits.
- Scoop by the generous tablespoon (I used a cookie scoop).
- Drop each scoop into the 1/4 reserve crushed chips and coat.
- Place each coated cookie on your cookie tray.
- Bake each tray for 10-12 minutes until golden brown.
- Allow cookies to cool.
- Enjoy ~
If you use self-rising flour eliminate the baking soda and salt.
You can eliminate the caramel bits if you don't want sweet.
Add in butterscotch chips instead of chocolate chips as a fun Fall option.
Create these cookies anytime you have a bag of crumbs from your potato chip consumption.
Cut the recipe in half to make less.
Increase the recipe to make more.
Also, you could drop in confectioners' sugar before baking instead of crumbled chips.
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 164mgCarbohydrates: 21gFiber: 1gSugar: 8gProtein: 2g
Nutritional content may be inaccurate.