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Potato Chip Cookies
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5 from 7 votes

Chocolate Dipped Potato Chip Cookies

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 24 cookies
Calories: 144kcal
Author: Chula King

Ingredients

  • 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

Instructions

  • 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.

Notes

*Recommend using Cape Cod 40% Reduced Fat Potato Chips.

Nutrition

Calories: 144kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 112mg | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.4mg