Potato Chip Butter Cookies with Caramel Buttercream

1. In mixer bowl, cream butter and 3 1/2 ounces sugar until fluffy; add a pinch of salt, vanilla and 2 cups potato chips. mix until combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.

2. Preheat oven to 350 F. Line baking sheet with parchment. Scoop pieces of dough into desired size and roll each into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of each ball, creating a thumbprint. Bake until cookies are golden brown, about 8 to 10 minutes. Remove to wire racks to cool.

3. Meanwhile, make caramel: pour 6 ounces sugar, corn syrup and 1 teaspoon salt in a heavy-duty saucepan. Cook over medium heat until medium amber in color. In a separate saucepan, warm cream. When sugar is medium amber in color, return to a boil; stir in remaining sugar.

4. Add warm cream in small batches to caramel, reducing after each addition. Remove potfrom heat and set aside to cool.

5. To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel and dust lightly with powdered sugar.

Photograph courtesy of Idaho Potato Commission