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cookie jar: honey-butter potato chip cookies

Well this got completely out of hand.

Honey Butter Potato Chip Cookies l

It started out innocently enough. My eye caught the words “Honey Butter Chips” for a Food52 article and OF COURSE I CLICKED. Turns out it was a post about the author’s passion for an insanely popular South Korean convenience store snack. He decided to use it as inspiration for his entry in a cookie competition, folding potato chips and honey into a shortbread dough, and topping the cookies with a honey-butter glaze (and more chips).

The pictures looked amazing. And as I read the article I could actually feel my pulse quicken, as seriously – what could be better than these cookies? But then – as I do – I also read the comments, which were just about evenly divided. Half declared these the best cookies ever, and the recipe a success. But the other half had problems ranging from a too-crumbly dough, to cookies that spread out way too much in the oven.

Now I consider myself a pretty skilled baker, and was confident that my experience would fall into the former category. But just to be sure, I did a little experiment. Though I froze the dough logs overnight, I only sliced and baked up one log. The other log I sliced and returned to the freezer for another 24 hours, so that each cookie would be frozen solid before baking.

Here’s a picture of both batches:

Honey Butter Potato Chip Cookies l

No, your eyes are not deceiving you. The cookies came out exactly the same, despite the additional freeze of the second batch.

Honey Butter Potato Chip Cookies l

Which would have been fine, had they come out the way I expected. But they didn’t. As you can see, they spread out a lot. Which is not what shortbread is supposed to do. And worse? They were soft, chewy and SUPER greasy, with no evidence of potato chips in the dough.

I REALLY should have walked away at this point. But I REALLY wanted to put honey-butter chips onto a cookie.

So I adapted a batch of my tried and true shortbread cookies and they came out perfectly.

Honey Butter Potato Chip Cookies l

Now for the chips. The recipe called for dipping the cookies in a honey-butter glaze and then topping them with some crumbled chips – but I couldn’t imagine this tasting like the packaged chips he was describing. I wanted the chips coated in the glaze, and set about figuring out how to do it. The answer turned out to be pretty easy, as I had just made a batch of potato chip crack for Passover and simply tweaked the ingredients a little.

I had to work quickly to get the chips onto the cookies before they set, but I was super pleased with the results.

Honey Butter Potato Chip Cookies l

As for the taste? Well, while each component (chips and cookies) was delicious, I can’t say that the combination was anything special – OR worth the effort. And then I found myself reading up on a restaurant that makes honey-butter chips in-house (!!!!) and serves them up with………………VANILLA ICE CREAM.

Honey Butter Potato Chip Cookies l

Okay, NOW we’re talking. The cookie was now more like a pie crust, topped with a scoop of ice cream and those insanely delicious chips.

SO here’s what I suggest: you “could” make the recipe below. But you “should” just make the chips and serve them with big scoops of vanilla ice cream.

Let me know what you decide………..

Honey Butter Potato Chip Cookies l

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Honey Butter Potato Chip Cookies

12 tablespoons unsalted butter, divided and at room temperature (here’s how I store my butter!)
6 tablespoons sugar
1 egg yolk
1 tablespoon + 1/2 cup honey, divided
3/4 cup flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
5 cups kettle-style potato chips, divided (I swear by Cape Cod brand)
2 tablespoons brown sugar

vanilla ice cream, for serving (NOT OPTIONAL)

Beat 8 tablespoons of the butter along with the sugar till light and fluffy. Scrape down the sides and add the egg yolk and 1 tablespoon of the honey. Beat again and scrape down the sides. Add the flour, cornstarch and salt and beat again. Add 1 cup of the potato chips and beat on low speed for a few seconds, till just combined.

Transfer the dough to a lightly floured work surface and roll into a log approximately 1 1/2″ in diameter. Wrap in plastic and freeze overnight.

Pre-heat the oven to 275 degrees; line 2 baking sheets with parchment paper. Slice the log into 1/4″ thick slices and place on your baking sheets. Bake for about 20 minutes, or till light golden brown. Transfer to a cooling rack to cool.

Raise the oven temperature to 375 degrees; place the remaining 4 cups of potato chips on baking sheet lined with parchment paper.

Combine the remaining 4 tablespoons of butter, remaining 1/2 cup of honey and the brown sugar in a small saucepan. Bring to a simmer and cook for 3 minutes. Pour evenly over the potato chips; bake for 6 minutes. Remove from oven and let sit till still warm but not too hot to handle. Use a spoon or your fingers to transfer small bunches to the tops of each cookie. Press gently to help adhere and let set completely.

Serve with scoops of vanilla ice cream.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

ALL the cookies on Pinterest!

Honey Butter Potato Chip Cookies l

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