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!
- 3/4 cup (3.75 ounces, 106 grams) all-purpose flour
- 1/2 cup (1.5 ounces, 43 grams) finely crushed reduced-fat potato chips*
- 1/4 cup (1 ounce, 28 grams) cup pecans, toasted and chopped fine
- 1/4 teaspoon salt
- 1/2 cup (1 stick, 4 ounces, 113 grams) unsalted butter, softened
- 1/4 cup (1.75 ounces, 50 grams) granulated sugar
- 1/4 cup (1 ounce, 28 grams) confectioners' sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 10 ounces (283 grams) dark chocolate melting wafers
- Pearl sugar optional
- Preheat oven to 350° F. Line 2 rimmed baking sheets with parchment paper; set aside.
- Combine flour, potato chips, pecans, and salt in bowl.
- Beat butter, granulated sugar, and confectioners’ sugar with electric mixer on high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined.
- Reduce speed to low and slowly add flour mixture in 3 additions.
- Using a 2 teaspoon (1-inch) ice cream scoop, partition dough into 1-inch balls; space 3 inches apart on baking sheets. Flatten dough balls to ¼-inch thickness with damp finger tips.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes. Let cookies cool on sheets for 15 minutes. Transfer to wire rack to cool completely.
- Microwave chocolate wafers in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Carefully dip half of each cooled cookie in chocolate, allowing excess chocolate to drip off; place on parchment paper–lined baking sheet. If desired, sprinkle pearl sugar over warm chocolate. Allow to set completely.
- Yield: 24 cookies.
*Recommend using Cape Cod 40% Reduced Fat Potato Chips.