Chocolate Dipped Potato Chip Cookies are loaded with crunchy and buttery goodness. With a perfect blend of sweet and salty, these cookies take the traditional pecan sandie to a new level with their light and flaky texture. One bite and you’ll be hooked on these addictive treats!
Ingredients for Chocolate Dipped Potato Chip Cookies:
I used the following ingredient for these addictive cookies, inspired by Cooks Country: All-purpose flour, reduced fat potato chips (crushed), toasted pecans, salt, unsalted butter, granulated sugar, confectioners’ sugar, egg yolk, vanilla extract, and dark chocolate melting wafers. For decoration, I added some pearl sugar.
Making the Chocolate Dipped Potato Chip Cookies:
I started by mixing together the flour, crushed potato chips, toasted pecans, and salt in a bowl. Then, I set this aside to start working on the wet ingredients.
First, I beat the butter and sugars on high-speed with my electric mixer until light and fluffy. This took about 3 minutes.
Then, I added the egg yolk and vanilla, and continued beating the mixture for another minute or so.
I reduced the speed of the electric mixer to low, and added the dry ingredients in three additions.
Using a 1-inch (2 teaspoon) ice cream scoop, I placed 1-inch balls of the dough on parchment lined baking sheets. I made sure to place them about 3-inches apart, and put 12 cookies per baking sheet. Then, I flattened the balls to a 1/4-inch thickness with my damp fingertips. I popped one sheet of cookies into a preheated 350° F oven for about 12 minutes, until the cookies were lightly browned around the edges. When I removed the baking sheet from the oven, I let the cookies sit on the baking sheet for about 15 minutes. Then, I removed them to a wire rack to cool completely. I repeated this with the other baking sheet.
Once all of the cookies were completely cooled, I melted the chocolate melting wafers in the microwave at 50% power in 30 second increments. Then, I dipped half of each cookie in the melted chocolate, and placed it on parchment paper. I finished the cookies by sprinkling some pearl sugar on the chocolate before it set.
I ended up with 24 incredibly addictive Chocolate Dipped Potato Chip Cookies. They had the perfect blend of sweet and salty, and were loaded with crunchy and buttery goodness. Yum!