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!
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 ¼-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!
Chocolate Dipped Potato Chip Cookies
- ¾ cup (3.75 ounces, 106 grams) all-purpose flour
- ½ cup (1.5 ounces, 43 grams) finely crushed reduced-fat potato chips*
- ¼ cup (1 ounce, 28 grams) cup pecans, toasted and chopped fine
- ¼ teaspoon salt
- ½ cup (1 stick, 4 ounces, 113 grams) unsalted butter, softened
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- ¼ cup (1 ounce, 28 grams) confectioners' sugar
- 1 large egg yolk
- ½ 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.