Magnificent sweet and salty cookies, triple stuffed with potato chips, chocolate chips, and caramel chips makes these salty-sweet cookies, pure perfection.
Preheat oven to 375F degrees.
Put 3 cups of potato chips into a resealable plastic bag and finely crush; set aside.
In a medium-size bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
In a large bowl using an electric mixer, beat together butter and sugars on high speed until very fluffy; about 5 minutes. Add eggs, one at a time, then vanilla extract; beating well after each addition until creamy.
On low speed, slowly add flour mixture to wet ingredients; beat until combined.
Add in 2 cups of potato chips (NOT the crushed ones), semi-sweet chocolate chips, and caramel chips; mix until combined.
Place crushed potato chips into a shallow dish. Scoop dough into 1/4 cup balls, or use #24 disher; drop into crushed potato chips and roll to coat. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet about 2" apart.
Bake 18-22 minutes or until lightly brown around the edges, but still soft.
Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Store Potato Chip Chocolate Chip Cookies with Caramel Chips in an airtight container; will keep for 3+ days.
Recipe adapted from Food Network Magazine, Oct 2017 issue.