Idaho® Potato Chip Peanut Butter Cookies with Caramel Buttercream

Mindy Segal

Chef/Owner

Hot Chocolate
Chicago, IL

1833
Idaho® Potato Chip Peanut Butter Cookies with Caramel Buttercream Download Hi-Res Image »
Yield: 2 dozen


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Ingredients

  • 8 ounces butter, room temperature
  • 15½ ounces sugar
  • 1 teaspoon salt, plus as needed
  • ¼ teaspoon vanilla extract
  • 2½ cups Idaho® potato chips, crushed
  • 2 cups all-purpose flour
  • 2 cups heavy whipping cream
  • 3½ ounces corn syrup
  • Powdered sugar as needed

Directions

  1. Preheat oven to 350 degrees F. Cream butter and 3½ ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).
  2. Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.
  3. To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.
  4. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.