Name: Pretzel and Potato Chip Cookies with Caramel Frosting
Total time: 2 h 30 min
Yield: Makes 24 cookies
Ingredients: 12 tablespoons unsalted butter, softened; 1/2 cup (3 1/2 ounces/99 grams) granulated sugar, plus 1/4 cup for rolling; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 1/2 cups (7 1/2 ounces/213 grams) all-purpose flour; 2 ounces (57 grams) potato chips, crushed (2/3 cup); 3/4 ounce (21 grams) mini pretzels, crushed (1/4 cup); 1/2 cup packed (3 1/2 ounces/99 grams) light brown sugar; 1/4 cup heavy cream; 3 tablespoons unsalted butter; Pinch salt; 1/2 teaspoon vanilla extract; 1 cup (4 ounces/113 grams) confectioners' sugar; 1/4 cup pecans, toasted and chopped fine

Pretzel and Potato Chip Cookies with Caramel Frosting

Published 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 extract⅛ teaspoon salt1 ½ cups (7 ½ ounces/213 grams) all-purpose flour2 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 sugar¼ cup heavy cream3 tablespoons unsalted butterPinch salt½ teaspoon vanilla extract1 cup (4 ounces/113 grams) confectioners' sugar¼ cup pecans, toasted and chopped fine

Before You Begin

Use a small, offset spatula to spread the frosting on the cookies.

Instructions

for the cookies

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.

for the 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.)