Brown butter chocolate chip cookies

….with potato chips and pretzels and dark chocolate caramels and a hefty sprinkle of salt. Let’s get into it:

brown butter chocolate chip potato chip cookie

The Recipe:

  • 1 stick plus 1T of butter, browned and brought back to room temperature
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1t vanilla
  • 2 eggs
  • 2 1/4 cup flour
  • 1t baking soda
  • 1t salt
  • 3/4 cup mini chocolate chips
  • 1 cup crunched up potato chips (not too small, you don’t want crumbs)
  • 2 bars dark chocolate caramel squares (not sure if I can say Ghirardelli without their permission), each square cut in half
  • A large handful of pretzels, broken in half (or whole, maybe you love pretzels, nobody is here to judge you)
  • A hefty dash of Kosher or sea salt
  • A 375°F oven


Make sure that brown butter is back to room temp. If you’re not sure how to brown butter, check out the first paragraph of Brown butter frosting.

Cream the butter and sugars. It might look a little strange, but that’s okay! Add the eggs and vanilla and beat it up nice and light and fluffy.

Add the dry ingredients and then mix in the chocolate chips and potato chips.

Scoop the dough onto a cookie sheet and shove half a pretzel and half a chocolate caramel square into the top of each cookie. Sprinkle the tops with the flaky salt and bake for 11-13 minutes.

These are also fantastic with Reese’s peanut butter cups on the top. Also I recommend not using Kettle chips because they’re just a touch too thick and crunchy and detract from the gentle experience of eating a cookie.

God I can’t believe I just wrote that. Anyway…enjoy!

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