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Chocolate Chip Potato Chip Skillet Cookie

Chocolate Chip Potato Chip Skillet Cookie Recipe
Yield: 10 Servings (24 oz.)

Yield: 10 Servings (24 oz.)

Think this is just another chocolate chip pan cookie? Think again! Your customers will be "all in" for this salty-sweet, chocolatey-chewy, scrumptiously-shareable dessert.

Ingredient Weight Measure
Simplot Skincredibles®: Potato Chips, Skin On 6/5lb 5 lbs. 1 bag
Butter, unsalted, softened 40 oz. 5 cups
Brown sugar 40 oz. 5 cups
Sugar, granulated 24 oz. 3 cups
Eggs, large 20 oz. 10 each
Vanilla extract 2 Tbsp.
All-purpose flour 60 oz. 12-1/2 cups
Kosher salt 1 Tbsp.
Baking soda 1 Tbsp.
Dark chocolate chunks 20 oz. 5 cups
Butterscotch chips 20 oz. 5 cups
Ice cream, French vanilla or choice 50 oz.
Hot chocolate fudge syrup 10 fl. oz.
Pretzels 10 oz.
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
Prepare potato chips according to package instructions. Lightly crush into smaller pieces.
Step 3
Spray an 8-inch cast iron skillet with cooking spray. In a mixer with a paddle, cream together butter and sugars until combined. Add the eggs and vanilla to combine. Blend together flour, salt and baking soda in a mixing bowl. Blend with the butter mixture until a smooth batter forms. Stir in chocolate chunks, butterscotch chips and potato chips.
Step 4
Portion 16-20 oz. batter into skillets. They should be 1/2 to 2/3 full of batter. Bake for 15-20 minutes until golden brown. The inside will be slightly gooey. Remove from oven and top with 5 oz. of ice cream, 1 fl. oz. of chocolate fudge syrup and 1 oz. of pretzels. Serve immediately.
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