Sweet Mollies
Submitted by bballbayb26
The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.
YIELD
5 dozenPREP
20 minCOOK
10 minREADY
30 minButterscotch chips and potato chips. In the same cookie. Sounds wild, tastes like genius.
These Sweet Mollies start with a classic butter cookie base: creamed butter, both white and brown sugar, vanilla, eggs, flour. Standard stuff.
Then things get interesting. A full bag of butterscotch chips goes in for rich, caramelly sweetness. And crushed potato chips bring that salty crunch that keeps you reaching for just one more. Then another. Then five more.
They bake up golden with crispy edges and chewy middles, and the sweet-salty combo is the kind of thing that ruins all other cookies for you.
Kitchen Tips
- Crush the potato chips to a coarse rubble, not a powder. You want little salty shards in every bite, not invisible dust
- Use regular salted potato chips, not flavored. The plain salt is what makes this work
- Drop by rounded teaspoonfuls and give them room to spread on the sheet
- Pull them at the 9-minute mark if you like chewier cookies. The 11-minute mark gives you a crispier snap
Ingredients
Directions
Combine flour, baking soda and salt in small bowl.
Beat butter, both sugars and vanilla in large mixing bowl.
Add eggs, one at a time, beating well after each addition; gradually beat in flour mixture.
Stir in butterscotch chips and potato chips.
Drop by rounded teaspoon- fuls onto ungreased baking sheet.
Bake in preheated 375℉ (190℃) degree oven for 9 to 11 minutes or until golden.
Let stand 2 minutes; remove to wire rack to cool completely.
Comments