Chocolate-Dipped Potato Chip Cookies

Most of the time I try not to buy potato chips or keep them in the house. They’re just way too dangerous! Of all the things to mindlessly snack on, they’re one of the easiest. It starts with a handful, and before you know it, half the bag is gone. At least that’s how it goes here 🙂

In the summer, though, Shane really likes to have chips on hand – they’re one of his preferred sides when he’s grilling burgers or hot dogs. The best solution I’ve come up with for removing the temptation is to have Shane store them on top of our kitchen cabinets, which means they’re not staring at me every time I open the pantry, and also I can’t reach them unless I fetch a stool. Out of sight, out of mind, right?

I was actually thankful though to have potato chips in the house recently when I came across this recipe for potato chip cookies. I’ve seen a number of recipes for these cookies over the years and always intended to make them, but never got around to it until now. Frankly, I think I was a little scared. I love a salty/sweet treat, but potato chips in cookies? I just wasn’t sure I could get behind that.

Needless to say, my fears were completely unfounded. This is such a simple recipe to throw together, and it’s really good! The cookies reminded me a little of shortbread – crisp, buttery and just a tad crumbly. I left my potato chips large enough that I could detect them in the cookies, and they were surprisingly crisp even after baking. I came this close to skipping the chocolate dipping because it was late and I was tired, but I’m so glad I didn’t. The chocolate really drove home the salty/sweet combo, and made these completely irresistible!

PS – My friend Erin of Dinner, Dishes and Desserts is hosting a bake sale on her blog today with all proceeds going to the Colorado Disaster Relief Fund c/o Red Cross to assist those who have been affected by the wildfires in Colorado. More than 40 bloggers have contributed treats (I’m offering these black and white peanut butter brownies), and the bake sale doesn’t close until noon EST today so there’s still time to bid if you’re interested.

Chocolate-Dipped Potato Chip Cookies
barely adapted from Cook’s Country, June/July 2012

{Note: If you don’t like nuts (or can’t have them), I omitted the pecans and the cookies still turned out well. Also, the recipe recommended Cape Cod brand chips for this recipe and since that’s what we usually buy anyway, I used them.)

3/4 cup (3 3/4 oz) all-purpose flour
1.5 oz reduced-fat potato chips, finely crushed (1/2 cup)
1/4 cup pecans, toasted and chopped fine
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature and cut into 8 pieces
1/4 cup (1 3/4 oz) granulated sugar
1/4 cup (1 oz) confectioners’ sugar
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
10 oz bittersweet chocolate, finely chopped
coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir together the flour, potato chips, pecans and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined (there were some crumbs at the bottom of my bowl, but I scraped the sides and mixed one more time to make everything come together).

Roll the dough into 1-inch balls and place them on the prepared baking sheets – you can fit 12 per sheet. Flatten the balls to about 1/4-inch thickness using either your fingertips or a glass that’s been dipping in flour (the dough will be sticky!). Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet. Repeat with second sheet of cookies.

Add the chocolate to a microwave-safe bowl and heat in 30-second increments on 50% power, stirring in between each, until the chocolate is melted and smooth. One at a time, dip each cooled cookie in the chocolate until it is coated halfway. Shake off the excess chocolate then transfer to a parchment-lined baking sheet. Repeat with all cookies. Sprinkle the coarse salt over the chocolate while it’s still warm. Refrigerate the cookies until the chocolate is set.

Makes 18-20 cookies