Butterscotch Potato Chip Balls

I discovered a recipe for Chip Balls in Good Housekeeping’s Book of Cookies (1958) and realized that folks have been putting crazy add-ins like potato chips in their cookies since the mid-1950s. I’m a huge fan of cookies like this, particularly if the ingredients combine the sweet and the salty in new ways. So I took the Chip Balls recipe and added butterscotch chips, which pair with salt so beautifully. Then I quadrupled the amount of potato chips called for, rolled the balls in crushed potato chips, and finished them with a sprinkle of flaky sea salt. (Recipe from The Vintage Baker)

Makes 36 cookies


  • 2 1/3 cups [325 g] all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 cup [180 g] butterscotch chips
  • 1 cup [220 g] unsalted butter, melted
  • 1 cup [200 g] packed light brown sugar
  • 1/2 cup [100 g] granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 5 cups [175 g] kettle-style potato chips
  • Flaky sea salt for sprinkling


Step 1

Preheat the oven to 350F [180C]. Line two rimmed baking sheets with parchment paper.

Step 2

In a medium bowl, add the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.

Step 3

Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula. In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2 tablespoon balls with a cookie scoop or measuring spoons, rolling each ball in the leftover crushed chips, and place on the prepared baking sheets.

Step 4

Sprinkle each cookie with flaky sea salt, and bake one sheet at a time for 8 to 10 minutes, rotating at the halfway point, until lightly browned. After removing them from the oven, press down on each cookie with a spatula to slightly flatten them. Repeat with the remaining cookie dough.

Step 5

Let cool briefly and serve warm, because who doesn’t love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to three days.

photo by Alice Gao