Chocolate-Dipped Potato Chip Cookies
Two of the greatest snacks come together in one cookie: potato chips and chocolate. The sweet and salty combination is the best there is! Sprinkle with a little sea salt to turn this treat into an addicting cookie; I guarantee you'll be addicted before you even bake the cookie! Pair this with a cold, refreshing cup of milk for a perfect finish.
Ingredients
- 1 ¼ cup all-purpose flour
- 2 oz reduced-fat plain potato chips about 2/3 cup
- ⅓ cup pecans chopped finely
- ⅓ tsp salt
- 1 stick unsalted butter cut into 8 pieces, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¾ tsp vanilla extract
- 10 oz bittersweet or dark chocolate broken into squares
- Sea salt
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a bowl, combine the flour, potato chips, pecans, and salt. Using a stand mixer with a paddle or a hand mixer, beat the butter, sugar, and brown sugar on the medium-high setting until pale and fluffy. Add the egg and vanilla and beat until combined.
- Reduce the speed to low and slowly add the flour mixture. Beat until well combined, but do not overmix.
- Roll the dough into 1-inch balls and place onto the parchment-lined sheets about 2-3 inches apart. Using the bottom of a dry measuring cup coated in flour, press the cookie balls into 1/4-inch thickness.
- Bake the cookies, 1 sheet at a time, for about 10-13 minutes, rotating the sheet halfway through baking. The bottoms should be lightly browned and the cookies should be just about set. Allow them to cool completely on the sheet.
- Microwave the chocolate for 30-45 seconds until completely melted, stirring a few times in between. Carefully dip the cooled cookies into the chocolate until it is half covered in chocolate, allowing excess chocolate to drip back into the bowl. Place onto a baking sheet lined with parchment paper (you can use the same one you used to bake them on if you want).
- Sprinkle sea salt onto the warm chocolate, then refrigerate until the chocolate is set and hardened, about 15 minutes.
Notes
Storage: You can store these at room temperature for up to 2 days, or in the fridge for 4 days if you're worried about the chocolate melting.
Can I freeze these? The cookies freeze well, but you can also freeze the dough balls before baking. When you pull them out, allow them to defrost a bit before baking. Cookies will keep for up to 3 months