In five days, I will post a pumpkin recipe. I promise.
For some reason, this year I’m insisting on holding out on all the pumpkin until it’s “officially” fall. It’s getting silly. I have had absolutely zero recipe ideas this week that don’t involve cracking open a can of the orange stuff. Not a one. But I’m stubborn, and so I am holding out for exactly five more days. If, however, you are not as ridiculous as I am, you can get your pumpkin fix here and here.
Thank goodness I have an ever-growing list of recipe ideas on my phone. When I feel stuck on an ingredient, or if I have had too many fails in a row and don’t feel up to baking, that list always helps me to get excited about being in the kitchen again. Without it, I may have put off sharing these Caramel-Stuffed Potato Chip Cookies until after Christmas, and that’d be a real shame because they are fabulous.
These cookies, y’all. They’re super chewy, studded with crispy crushed potato chips, and stuffed with gooey caramel. Top that fantastic mix of textures with an addictive sweet and salty flavor combination, and they’re absolutely irresistible! Trust me, these cookies make holding out for pumpkin season just a little bit easier.
Have a great weekend!
Caramel-Stuffed Potato Chip Cookies
makes about 3.5 dozen cookies
2 3/4 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 cups crushed ruffled potato chips*
20 caramel candies,* sliced in quarters
In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in light brown and granulated sugars, followed by egg and yolk and vanilla. Add dry ingredients in two installments, mixing completely after each addition. Add in crushed potato chips, mixing just until dispersed. Cover dough with plastic wrap and chill for 90 minutes or up to three days.
Preheat oven to 350F. Line two baking sheets with parchment.
Scoop dough by the tablespoon and roll into balls. Flatten the balls. Place a quarter-caramel in the middle of each dough ball and wrap the dough around it, using your fingers to smooth any seams. Place dough balls at least two inches apart on prepared pans. Bake 8-10 minutes, until they look just slightly underbaked.
Let cookies cool on the baking sheets for ten minutes before transferring to a rack to cool completely. Serve cookies warm or at room temperature.
Cookies will keep in an airtight container at room temperature for up to a week.
Notes:
1. Use sturdy chips–if they can’t scoop up dip without breaking, don’t use them here. Thin, flimsy chips will basically “melt” into the dough. Use ruffled or kettle-cooked potato chips.
2. I use Kraft caramels.
When I first started out as a New York nanny, I worked for a family that lived in East Harlem. I took care of their baby girl, whom I affectionately called “Zu” (a nickname which bears no likeness to her actual name), from the time she was nine months old to when she was two and a half. And, oh, we had so much fun together. We read a million books, danced to Mary Poppins on vinyl, and I introduced her to the Peanuts (because Snoopy rules). We blew bubbles in the backyard, gave fist-bumps and high-fives, wore silly hats, and made cakes.
But if you have children or have ever spent an extended period with anyone else’s children, you know that no matter how much fun you are having together, there comes a point where cabin fever sets in and you’d rather do anything than be in the house for two more minutes. When this happened, I’d put her in a baby carrier and we’d go find something to do. When it was nice, we’d go to the playground. When it was gross out, we’d go to Target and buy things I didn’t need. And sometimes, on very special occasions, we’d hop over to 
We always ordered the same thing, one Banana Pudding Pudgie. It’s a soft, chewy, white chocolate-studded cookie that tastes just like its namesake dessert. We’d go home and I’d cut it in quarters so she could grab them easily with her little fingers, and we’d enjoy it together before finding a new record to dance to. Those are some of my favorite memories ever. Just a simple little treat with my sweet, tiny friend.
You guys, these cookies taste exactly like banana pudding. No, seriously. They literally taste exactly like the combination of vanilla pudding, bananas, 
Looking for more banana pudding? Check out my 
e2 bakes brooklyn 