These are the cookies you make when you want something simple, nostalgic, and a little unexpected. Scotch Spud Cookies combine rich butterscotch flavor with the light, crisp bite of potato chips or instant mashed potato flakes. They’re buttery, sweet, and salty in just the right way.
No fancy tools, no complicated steps—just a classic cookie with a fun twist. If you love a tender, crumbly cookie that still brings crunch, this one’s for you.
What Makes This Recipe So Good
- Sweet-and-salty balance: Butterscotch chips and sugar meet lightly salted potato crunch for a cookie that’s addictive without being cloying.
- Comforting texture: Soft centers with crisp edges and a delicate, crumbly bite thanks to the potato element.
- Low effort, big payoff: One bowl, pantry staples, and fast bake time. Great for last-minute gatherings or bake sales.
- Versatile: Swap chips, add nuts, or roll in sugar—these cookies are easy to customize.
- Stays fresh: They keep their texture for days when stored well, and the flavors mellow beautifully.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt (reduce if your chips are very salty)
- 1 cup crushed potato chips (kettle-cooked or ridged; lightly crushed, not powder) or 3/4 cup instant potato flakes
- 1 cup butterscotch chips
- Optional: 1/2 cup chopped toasted pecans or walnuts
- Optional finish: 1/4 cup granulated sugar for rolling, or flaky sea salt for topping
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This builds structure and ensures tender cookies.
- Add egg and vanilla: Beat in the egg and vanilla until fully combined. Scrape down the bowl to catch any streaks.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Add to the wet ingredients and mix on low until just combined. Don’t overmix.
- Fold in the “spud” and chips: Gently stir in crushed potato chips or potato flakes and butterscotch chips. If using nuts, fold them in now.
The dough will be thick.
- Shape: Scoop heaping tablespoons (about 1.5 tablespoons per cookie) and roll into balls. For extra texture, roll each ball lightly in granulated sugar, or sprinkle tops with a pinch of flaky salt.
- Bake: Place on prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until edges are set and lightly golden but centers look slightly soft.
They’ll firm up as they cool.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before moving to a wire rack. Cooling helps the crumb set and prevents breakage.
- Enjoy: Serve warm for melty butterscotch gooeyness, or cool completely for a crisper bite.
Storage Instructions
- Room temperature: Store in an airtight container for 4–5 days. Layer with parchment to protect the delicate texture.
- To freeze dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag.
Bake from frozen at 350°F (175°C) for 11–13 minutes.
- To freeze baked cookies: Freeze in a single layer, then bag. Thaw at room temp for 30 minutes, or warm briefly in a 300°F oven for 3–4 minutes.
- Moisture control: If your environment is humid, slip a slice of bread into the container to help maintain crispness.
Why This Is Good for You
- Satisfying portion control: A cookie with salt and fat can feel more satisfying than an ultra-sweet one, which may help you enjoy less without feeling deprived.
- Energy boost: Carbs from flour and chips plus fats from butter provide quick and sustained energy—handy for midafternoon slumps.
- Joy matters: Baking can be grounding. The familiar smell of butterscotch and butter in the oven is a small, real mood lifter.
- Customizable ingredients: You can tweak sugar levels, add nuts for healthy fats, or use potato flakes to control salt content.
What Not to Do
- Don’t pulverize the potato chips: You want small, irregular pieces for texture—not dust.
- Don’t overbake: Pull them when the edges are just golden.
Overbaked cookies turn hard and lose their tender crumb.
- Don’t skip the salt: Even with salty chips, a small amount of salt in the dough sharpens the butterscotch flavor.
- Don’t overmix the dough: Too much mixing toughens the cookies. Stop as soon as the flour disappears.
- Don’t bake on a hot sheet: If reusing pans, let them cool or run under cold water. Hot pans cause spreading.
Recipe Variations
- Browned butter upgrade: Brown the butter until toasty and amber, then cool before creaming with sugar.
Adds deep, nutty notes.
- All-flake version: Use instant potato flakes instead of chips for a more delicate texture and less salt. Great if serving to kids.
- Nutty crunch: Add 1/2 cup chopped toasted pecans or walnuts. They play well with butterscotch and add satisfying bite.
- Chocolate twist: Swap half the butterscotch chips for semisweet chocolate chips to add a bittersweet counterpoint.
- Coconut spud: Stir in 1/2 cup unsweetened shredded coconut for chew and tropical aroma.
- Spiced version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for warm, cozy flavor.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and confirm your chips are GF.
Chill dough 30 minutes to reduce spread.
FAQ
Can I use margarine instead of butter?
Yes, but butter gives a richer flavor and better structure. If you use margarine, choose a stick-style with at least 80% fat and expect slightly more spread.
Are instant potato flakes the same as mashed potato mix?
Potato flakes are ideal. Mashed potato mixes often include seasonings or dairy powders that can throw off flavor and texture.
Check the label and use plain flakes.
How fine should I crush the chips?
Aim for pea-sized pieces and smaller. You want visible bits for crunch without sharp shards. A quick crush in a zip-top bag works well.
Why did my cookies spread too much?
The butter may have been too soft, or the baking sheet was warm.
Chilling the dough for 20 minutes before baking helps, as does using fresh baking soda and properly measuring flour.
Can I reduce the sugar?
You can cut the granulated sugar by 2–3 tablespoons without major issues. Reducing more may affect spread and texture. The brown sugar adds moisture, so keep that amount for best results.
What if I only have salted butter?
Use salted butter and reduce the added salt to a tiny pinch.
Taste a bit of dough to gauge saltiness, especially if using salty chips.
How do I make them thicker and chewier?
Chill the dough for 30–45 minutes and bake at 350°F just until edges set. You can also add 2 tablespoons more flour for extra body.
Do these work as bar cookies?
Yes. Press the dough into a parchment-lined 8×8-inch pan and bake at 350°F for 18–22 minutes, until golden at the edges and set in the center.
Cool before cutting.
Final Thoughts
Scotch Spud Cookies are proof that simple ingredients can deliver standout flavor and texture. They’re friendly, unfussy, and the kind of cookie people ask for by name after one bite. Keep a bag of potato chips or flakes in the pantry and a bag of butterscotch chips on standby, and you can whip these up anytime.
Whether you serve them warm with coffee or pack them for a picnic, they’re an easy win every time.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.