Can't decide between sweet or salty? Have both.
These are sweet and salty cookies - Potato Chip and Maple Bacon.
 

Potato Chip

Ingredients

• 2 sticks unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 cup flour
• 1 tsp salt
• 2/3 cup crushed plain potato chips

For the glaze and topping:

• 1/2 stick unsalted butter
• 1/4 cup honey
• 1/4 cup icing sugar
• 1 tsp salt
• Crushed plain potato chips on top

Preparation

1. In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
2. Mix the flour and salt with the butter/sugar, with the mixer on low speed.
3. Once the ingredients are combined, add the crushed potato chips.  Mix on low until combined throughout.
4. Follow instructions for My Perfect Cookie.
5. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
6. Slice the log into 1/4” thick cookies.  Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife.  Keeps the cookies round with each slice.
7. Place the cookies on parchment or silpat lined baking sheet.  Leave about 1” between cookies.
8. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes.  Cookies should be slightly brown. 
9. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
10. Make the glaze at this time.  Melt the butter in a saucepan, on the stovetop, at low heat.  Add the honey, sugar and salt.  Mix well with a wooden spoon or silicone-covered spoon.  The glaze should be thin but not runny.  Remove from heat.
11. Use a silicone brush or a spoon and put a layer of glaze over each cookie. Sprinkle crushed chips on top.

Maple Bacon

Ingredients

• 2 sticks unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 cup flour
• 1 tsp salt

For the glaze and topping:

• 1/2 stick unsalted butter
• 1/4 cup icing sugar
• 1/4 cup maple syrup
• 5 strips of bacon
• 1 tsp vegetable oil

Preparation

1. In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
2. Mix the flour and salt with the butter/sugar, with the mixer on low speed.
3. Follow instructions for My Perfect Cookie.
4. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
5. Slice the log into 1/4” thick cookies. Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife.  Keeps the cookies round with each slice.
6. Place the cookies on parchment or silpat lined baking sheets. Leave about 1” between cookies.
7. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes. Cookies should be slightly brown. 
8. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
9. Make the glaze at this time. Melt the butter in a saucepan, on the stovetop, at low heat. Add the sugar and maple syrup. Mix well with a wooden spoon or silicone-covered spoon. The glaze should be thin but not runny. Remove from heat.
10. Heat the oil in a fry pan. Fry the bacon until crispy.

Use a silicone brush or a spoon and put a layer of glaze over each cookie. Sprinkle the crispy bacon on top.