Potato Chip Cookies

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr

Yield:
3 1/2 dozen
Level:
Easy

Ingredients
  • Place the chocolate in a medium heat-proof bowl.
  • Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.
  • Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped toasted pecans
  • 1/2 cup finely crushed potato chips
  • 2 cups all-purpose flour, sifted
  • Chocolate Sauce, for dipping, optional, recipe follows
Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl.

Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.

Chocolate Sauce:

4 ounces semisweet chocolate, chopped

1/2 cup heavy cream

1 teaspoon pure vanilla extract

Place the chocolate in a medium heat-proof bowl.

Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.

Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.


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4.4 24
My dough was extremely crumbly and the cookies burnt. Would not recommend item not reviewed by moderator and published
Sent some with my hubby for his lunch and when he came home he said "You can make THESE all the time!" (My hubby doesn't even comment too frequently on food.. is just thankful and eats about anything I fix. I do just a couple of things differently. I don't make the chocolate dip/sauce listed in the recipe. Instead, I dip about 1/3 of the cookie (after it's cooled in melted Ghirardelli white chocolate. Oh my... so yummy!! I also do not roll into a ball, but I do have one of the cookie scoopers with the flexible rubber bottom and dip it in sugar before each scoop. They come out almost in the ball shape without the extra trouble. Follow the rest of the directions to a "t" though, pressing them flat with the glass dipped in sugar etc. item not reviewed by moderator and published
I have made this cookie for gifts the last four years. I like that it is more a traditional shortbread than the recipes with egg. I've also used toasted pecans or pistachios. You can also dip them in powdered sugar when they're still hot. An alternative to the chocolate sauce is to melt dark chocolate (I prefer the 60% cacao over hot water. While the cookies are on the racks, put two forks "back to back". Dip the tines in the chocolate, then drizzle it across the cookies. It makes a great presentation, with or without the powdered sugar. These can also be rolled into a log and refrigerated. Slice and bake. The texture is a little different when they're refrigerated. I think it's because the chips absorb the moisture the longer they are unbaked. item not reviewed by moderator and published
These yummy little cookies, with their sandy texture and nutty taste, are extremely simple to make. I wish I'd found this recipe years ago - it beats my former mother-in-law's recipe hands down! item not reviewed by moderator and published
Half an hour from start to finish! So fast and tasty. Photo of these tasty little morsels: http://beetsandbites.blogspot.com/2009/07/oddball-of-cookie-world-potato-chip.html item not reviewed by moderator and published
I loved these cookies that were so easy to make. The only thing I changed was I put a little raspberry preserves on top of them when they came out of the oven, and of course didn't use the chocolate sauce. The combo of the salty/sweet cookie and the tart raspberry is great! item not reviewed by moderator and published
I love these cookies. so easy! item not reviewed by moderator and published
I read through some of the reviews and thought I would give these cookies a try because they sounded easy and different. I wasn't disappointed at all, they were very good. The potato chips added a different texture to the cookies and I would make these again. They really tasted very good and the chocolate was an added bonus. item not reviewed by moderator and published
I'm *not* a good baker; have trouble, in fact, with most cookie recipes (unless the Doughboy helps). This cookie recipe was easy and painless. I did a great job with it - if truth be told. ;-) I would, however, leave off the chocolate dip as both my husband, nephew, and myself preferred the cookies plain. item not reviewed by moderator and published
A perfect balance of sweet and salty. Very easy to make. I would keep an eye on them because it is very easy to burn the cookies. The first time I made them...it was an interesting taste that I wasn't sure I or my husband liked. I ended up making three more batches in the next two days. The same thing happened when I took some to work. People weren't sure if they liked them or not...at the end of the day I had no left overs to take home. item not reviewed by moderator and published

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Potato Chips with Chica Comfort Sauce

Recipe courtesy of Ingrid Hoffmann