Pretzel and Potato Chip Cookies with Caramel Frosting
By America's Test KitchenPublished on October 17, 2013
Time
1½ hours, plus 1 hour cooling
Yield
Makes 24 cookies
Ingredients
COOKIES
12 tablespoons unsalted butter, softened½ cup (3 ½ ounces/99 grams) granulated sugar, plus ¼ cup for rolling1 teaspoon vanilla extract ⅛ teaspoon salt 1 ½ cups (7 ½ ounces/213 grams) all-purpose flour 2 ounces (57 grams) potato chips, crushed (⅔ cup)¾ ounce (21 grams) mini pretzels, crushed (¼ cup)FROSTING
½ cup packed (3 ½ ounces/99 grams) light brown sugar ¼ cup heavy cream 3 tablespoons unsalted butter Pinch salt ½ teaspoon vanilla extract 1 cup (4 ounces/113 grams) confectioners' sugar ¼ cup pecans, toasted and chopped fineBefore You Begin
Use a small, offset spatula to spread the frosting on the cookies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat butter, ½ cup sugar, vanilla, and salt on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour in 3 additions, scraping down bowl as needed. Stir in potato chips and pretzels.
- Place remaining ¼ cup sugar in shallow dish. Working with 1 heaping tablespoon dough at a time, roll into 24 balls. Roll balls in sugar to coat and space them 2 inches apart on prepared sheets. Press dough to 1/4-inch thickness using bottom of greased measuring cup.
- Bake cookies, 1 sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before frosting.
- Bring brown sugar, cream, butter, and salt to boil in medium saucepan over medium heat. Remove from heat and stir in vanilla. Transfer to bowl and let cool completely, about 20 minutes. Whisk in confectioners’ sugar. Spread 1 teaspoon frosting on tops of each cookie. Sprinkle cookies with pecans and let stand until frosting is set, about 30 minutes. (Cookies can be stored at room temperature for up to 3 days.)
for the cookies
for the frosting
Time
1½ hours, plus 1 hour coolingYield
Makes 24 cookiesIngredients
COOKIES
12 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) granulated sugar, plus ¼ cup for rolling
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
2 ounces (57 grams) potato chips, crushed (⅔ cup)
¾ ounce (21 grams) mini pretzels, crushed (¼ cup)
FROSTING
½ cup packed (3 ½ ounces/99 grams) light brown sugar
¼ cup heavy cream
3 tablespoons unsalted butter
Pinch salt
½ teaspoon vanilla extract
1 cup (4 ounces/113 grams) confectioners' sugar
¼ cup pecans, toasted and chopped fine
Ingredients
COOKIES
12 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) granulated sugar, plus ¼ cup for rolling
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
2 ounces (57 grams) potato chips, crushed (⅔ cup)
¾ ounce (21 grams) mini pretzels, crushed (¼ cup)
FROSTING
½ cup packed (3 ½ ounces/99 grams) light brown sugar
¼ cup heavy cream
3 tablespoons unsalted butter
Pinch salt
½ teaspoon vanilla extract
1 cup (4 ounces/113 grams) confectioners' sugar
¼ cup pecans, toasted and chopped fine
Ingredients
COOKIES
12 tablespoons unsalted butter, softened
½ cup (3 ½ ounces/99 grams) granulated sugar, plus ¼ cup for rolling
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
2 ounces (57 grams) potato chips, crushed (⅔ cup)
¾ ounce (21 grams) mini pretzels, crushed (¼ cup)
FROSTING
½ cup packed (3 ½ ounces/99 grams) light brown sugar
¼ cup heavy cream
3 tablespoons unsalted butter
Pinch salt
½ teaspoon vanilla extract
1 cup (4 ounces/113 grams) confectioners' sugar
¼ cup pecans, toasted and chopped fine
Why This Recipe Works
We love the savory edge that these cookies get from the addition of both crushed potato chips and pretzels to the dough. A sweet, butterscotchy frosting is the perfect foil for the slightly salty cookies, and a sprinkling of chopped pecans adds crunch.
Before You Begin
Use a small, offset spatula to spread the frosting on the cookies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat butter, ½ cup sugar, vanilla, and salt on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour in 3 additions, scraping down bowl as needed. Stir in potato chips and pretzels.
- Place remaining ¼ cup sugar in shallow dish. Working with 1 heaping tablespoon dough at a time, roll into 24 balls. Roll balls in sugar to coat and space them 2 inches apart on prepared sheets. Press dough to 1/4-inch thickness using bottom of greased measuring cup.
- Bake cookies, 1 sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before frosting.
- Bring brown sugar, cream, butter, and salt to boil in medium saucepan over medium heat. Remove from heat and stir in vanilla. Transfer to bowl and let cool completely, about 20 minutes. Whisk in confectioners’ sugar. Spread 1 teaspoon frosting on tops of each cookie. Sprinkle cookies with pecans and let stand until frosting is set, about 30 minutes. (Cookies can be stored at room temperature for up to 3 days.)
for the cookies
for the frosting
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