Products used in this recipe
Chocolate Chip Potato Chip Skillet Cookie
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® Potatoes: 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.
