Salty, Sweet Honey-Butter Shortbread Cookies As Addictive As Potato Chips

June  5, 2018

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. These honey and butter–glazed potato chips, a product of Haitai Confectionery and Foods Co., Ltd., were nothing like Koreans were used to, or ever expected from potato chips.

When you think of potato chips, you probably think of one flavor note: salt, maybe potato, maybe oil. But with Honey Butter Chips, you get both sweet and salty at once, and at different stages, creating a complex yet addictive eating experience.

2014's Honey Butter Craze makes its way into 2018's cookie. Photo by Rocky Luten

Honey Butter Chips went viral shortly after, even exploding into its own sub-cultural phenomenon that Koreans at the time were calling the "Honey Butter Craze.” Uber-popular K-pop celebrities—like Soo-young of Girls' Generation—were posting pictures with the chips, food bloggers were reviewing them, even news outlets in America were talking about them. There was so much demand for this $1.50 snack, but not enough to supply the demand, creating a supply-demand vacuum that spawned another phenomenon: “Honey Butter Hysteria.” Stores couldn’t handle the drove of frustrated customers who came in asking for the elusive chips that were already out of stock. It got so bad that these store owners had to put up signs that said: “Don’t ask about Honey Butter Chips. We don’t have them.” Thanks to the company’s ingenious viral marketing campaign through social media and influencers, the humble snack turned into a national treasure, and everyone was hungry for a bite.

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But it wasn’t just the chips that took over Korea’s snack market. The honey-butter flavor itself became omnipresent in the Korean food scene, slathering itself onto everything from fried chicken and grilled shrimp, to almonds and McDonald's French fries.

Even here in the States, people went crazy for Honey Butter Chips. It wasn’t long before I saw that Trader Joe’s had come up with their own version. When I finally gave them a try myself, it was an experience to say the least. I was welcomed by that gentle, butter-sweet whiff when I opened the bag, and each potato chip was so thin and perfectly crisp. The first taste was sweet from the honey, and the salt from the potato chips came through right after, onto which the sweet note folded again. It was a constant back-and-forth between sweet and salty, confusing my palate and exciting it all the same.

Growing up in Korea, eating Korean food almost every day, I developed my taste buds around sweet and salty flavors. These honey-butter chips were just the tip of the iceberg. I realized then, after tasting them, that it’s almost impossible to talk about Korean cuisine without talking about salt and sugar. Koreans even have a separate term that describes that flavor sensation, called dan-jjan (or “sweet-salty”).

It was a constant back-and-forth between sweet and salty, confusing my palate and exciting it all the same.

Some popular “dan-jjan” Korean foods are ones you may already know, like bulgogi and tteokbokki. The base of a common bulgogi marinade, for instance, is made with sugar and soy sauce, the balance of which is imperative for Korean barbecue. Tteokbokki, one of Korea’s beloved spicy treats made with rice cakes and fish cakes, has sugar and gochujang.

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Top Comment:
“Question: the potato chips for the recipe are just regular chips or it’s necessary to get the honey butter chips??? ”
— Angela K.

Even kimchi is an example of Korea’s sweet-and-salty approach. Salted napa cabbage is mixed with a spicy paste of gochugaru (Korean red pepper flakes) and—yes, again—sugar to complement the kimchi. (Food52's Senior Editor Eric Kim admits to failing miserably at homemade kimchi until finally he remembered the one ingredient his mom would add at the end, to taste: Domino Sugar, whose bag was always stained with red pepper juice.)

I developed this honey-butter chip shortbread recipe for a cookie contest at the International Culinary Center last year. 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,” but also to showcase my own personal, whimsical approach to classical confectionery. After all, I was competing against French-trained pastry students who were equally appalled and intrigued to see me pouring a bag of potato chips into my shortbread batter.

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“Potato chips in your cookies?!” they guffawed.

I winked back.

Even Dorie Greenspan, whom I’ve looked up to for years as my cookie fairy godmother, and who was judging at ICC that day, tried my shortbread and said it was among the most interesting cookies she’d tasted. And that meant more to me than any prizes of yore.

My honey-butter shortbread cookies may not have gone viral at that competition in the way that Honey Butter Chips have in Korea. But they've "gone viral" at every party I’ve ever brought them to. And that’s enough for me.

Are you a fan of "dan-jjan" (sweet-salty)? Would you try these salty potato chip cookies?

See what other Food52 readers are saying.

  • Street
  • Cory Baldwin
    Cory Baldwin
  • Leslie Edwards
    Leslie Edwards
  • Angela Kim
    Angela Kim
  • HalfPint
Eating and cooking my feelings one dish at a time


Street July 16, 2018
Absolutely delicious! Instead of dipping, I used a silicone pastry brush to apply glaze. Next time I will make a 1/2 recipe of the glaze. (Then I won’t be tempted to take a spoon to the left-overs). Any suggestion for how to store and transport these? With the sticky tops, they are not stackable and will end up messy if placed in a cookie tin. I’d love to take these to a friend’s but short of spreading them out in 1 layer on a cookie sheet, not sure what else to do. Does the glaze eventually firm up?
Cory B. June 11, 2018
These were absurdly delicious! 10/10
Leslie E. June 6, 2018
Could you use almond flour or rice flour to make them gluten free?
Edgewatercook June 10, 2018
I plan to make these using King Arthur's Gluten Free flour. I make shortbread with that flour all the time and it works beautifully. Since this is a basic shortbread (kicked way up!!!) I am betting that a good gf your blend will work just fine.
Angela K. June 5, 2018
Im a big fan of dan-jjan dan-jjan!!! Cant wait to try this recipe yumm. Question: the potato chips for the recipe are just regular chips or it’s necessary to get the honey butter chips???
James P. June 6, 2018
They are just regular chips! If you CAN find honey-butter chips (You can find them at Trader Joe's and most Asian grocery stores), you can use them in the recipe to turn up the volume ;) But you get the same dan-jjan flavor sensation with regular chips as well!
Angela K. June 6, 2018
I live in Argentina, and we dont often get the honey butter chips here and the few ones that do get here tend so be oh-so-very expensive!!! 😅 So Im very glad to learn its just regular chips required! I will surely try the recipe and get back to ya. Thanks!!! ❤️
HalfPint June 5, 2018
This is the kind of food that checks all the boxes for me. Love this article!
James P. June 5, 2018
Ah. Thank you so much! You can never go wrong with salty and sweet!