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Butterscotch Chocolate

Butterscotch Chocolate


What could be better? The secret ingredient is potato chips, and the result is a sweet, salty and crunchy cookie. Use a sturdy potato chip like Ridgies or Kettle for best results. Perfect for the holidays.


  • 2-1/2 cups all purpose flour
  • 1 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 sticks of unsalted butter, softened
  • 6 oz. milk chocolate chips
  • 6 oz. butterscotch chips
  • 2 cups of Wise All Natural Ridgies, crushed


  1. Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray, or line with parchment paper. In a medium bowl, sift together the flour, baking soda and salt. Set aside. In a large bowl, with an electric mixer, beat the butter, brown sugar, white sugar and vanilla until smooth. Add the eggs.
  2. With the mixer on low speed, slowly add in the flour mixture, mixing until just combined.
  3. Gently, by hand, stir in the chocolate and butterscotch chips, and then the crushed potato chips, until just combined. Do not over mix.
  4. Using a tablespoon, drop the cookie dough onto the cookie sheet. Cookies may be made larger by using more dough, if desired.
  5. Bake for 10-12 minutes or until golden brown. Let stand for a few minutes before moving them to cool on a rack. Makes approximately 15 large or 30 small cookies.
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