Honey-Butter Chip Shortbread Cookies

In 2014, South Korea was introduced to what has since become one of the biggest crazes in Korean convenience store snack history: Honey Butter Chips. They are both sweet and salty at once, and at different stages, creating a complex yet addictive eating experience.

I developed this honey-butter chip shortbread recipe for a cookie contest when I was in a culinary school I wanted to introduce something new that people had never seen or tried before. Honey-butter potato chips were the perfect vehicle for me to represent my palate as a Korean immigrant through “dan-jjan” (sweet-and-salty), but also to showcase my own personal, whimsical approach to classical confectionery.

I used potato chips in the batter to bring out those familiar salty notes, and I applied that unique honey-butter flavor into a glaze, which helpfully acts as a glue for the crunchy topping. These cookies are always a hit at every party I’ve ever brought them to. They changed my life and many of my friends, and I hope they change yours too!

Read the full story on how I came to this recipe here.

Prep time: 5 minutes l  Cook Time: 17 minutes l Total Time: 30 minutes l Serving: 24 cookies

INGREDIENTS:

FOR THE SHORTBREAD COOKIE DOUGH

  • 2 cups all-purpose flour

  • 2/3 cup granulated sugar

  • 1 teaspoon salt

  • 1 tablespoon honey

  • 2/3 cup crushed potato chips

  • 1 cup cold salted butter

FOR THE HONEY-BUTTER GLAZE

  • 6 tablespoons melted salted butter

  • 1/4 cup honey

  • 1/4 cup powdered sugar

  • 1 teaspoon salt

  • 1 teaspoon soy sauce

DIRECTIONS

  1. Preheat oven to 350 degrees F.

  2. Add flour, sugar, salt, honey, and potato chips into the food processor. Pulse a few times to mix everything well. Then, add chopped cold butter into the food processor and pulse the food processor several times until the dough comes together.

  3. When the dough comes together, divide it in half. Place each half on a long piece of plastic wrap. Fold plastic over to cover the dough and protect your hands from getting sticky. Using your hands, shape the dough into a log shape by rolling it on a flat surface back and forth. Gently massage the dough so that the log doesn't have any holes or gap in the middle. The dough should form 2 logs that are around 2'' in diameter. Chill the dough in the fridge until it's firm for an hour or more.

  4. When the log is chilled and firm enough to handle, slice each log into 1/2''-thick rounds. Each log should make about 12 cookies. Put sliced rounds on a prepared parchment-lined baking sheet about 1'' apart. Bake them until edges are just beginning to brown for 15-17 minutes. Let them cool.

  5. Make the glaze by whisking melted butter, honey, powdered sugar, salt, and soy sauce.

  6. Dip each cookie into the glaze, not too deep but just on the surface, and set them on a parchment-lined baking sheet or a baking rack. Sprinkle more crushed potato chips on top of glazed cookies to add extra crunch and flavors.

  7. If you want to have extra-flaky textures, you can make this cookie a square shape. Place the dough on a big piece of plastic wrap. Even out the dough, and form the rectangular shape. To shape it more precisely, using a small square casserole dish will help. Wrap the rectangular-shaped dough and chill the dough in the fridge. Bake the rectangular-shaped dough for 30-40 minutes until the edges are golden brown. The baked dough will be soft and fragile. While the dough is still hot, cut a rectangular-shaped dough into individual portion-sized cookies. It should be enough to have 20 pieces by cutting horizontally four times and vertically five times. Let them cool. Dip squared cookies into the glaze and finish them by sprinkling crushed potato chips on top.

korean, cookieJames Parkcookie, shortbread, honey butter, favoriteComment