Potato chips and cookies are my favorite snacks! The minute I saw these, I knew I was in trouble. Potato chips in a cookie? Seriously? This could be my dream come true!! A Potato Chip Cookie?!?!? Oh, yes please!
This recipe is adapted from Emeril Lagasse’s Potato Chip Cookies. (Honestly, how have I missed Potato Chip Cookies for this long?) The cookie is a shortbread type with lots of butter and pecans. I didn’t have pecans in the pantry and you know I couldn’t wait so…I used mini chocolate chips instead of the nuts. That’s right. Potato Chip and Chocolate Cookies! You can thank me later.
There are two different “finishing options” for these cookies. Isn’t that fancy? The first is a potato chip/sea salt finish and the other involves dipping the cookies in chocolate. I made both. Together. Because I’m a dare-devil. Let’s be honest, there are just times in your life when you crave chocolate and salt and these cookies fit the bill!
After you’ve mixed the dough, place small scoops on your prepared baking sheet. Using the bottom of a small juice glass, dipped in sugar, lightly press down on the cookies to flatten them just a bit.
If you don’t want to dip them in chocolate (but you do, trust me) you can sprinkle them with a bit of your extra crushed potato chips before you bake them.
I didn’t sprinkle mine because I was afraid the chips would burn. Plus, chocolate.
They almost look like the beginnings of a black and white cookie!
Of course, with your extra potato chip sprinkles, I took these cookies a step further into delicious salty sweet perfection!
Cookies, dipped in chocolate and then sprinkled with potato chips and sea salt. How amazing does that look? They taste just as delicious too! I’d offer to share but their aren’t any left…. Let me know if you need help eating yours too. :-)
For the Cookies
2 sticks unsalted butter, at room temperature (1 cup total)
3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup mini chocolate chips (the original version calls for 1/2 cup toasted chopped pecans)
1/2 cup finely crushed plain potato chips
2 cups all-purpose flour
Potato Chip & Sea Salt Finish
1 TBLS crushed potato chips
1 1/2 tsp flaked sea salt
Chocolate Dip Finish
4 ounces semi or bittersweet chocolate, finely chopped
1 tsp butter
Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
In a large bowl cream together the butter with 1/2 cup of the sugar until light and fluffy.
Mix in the vanilla and salt.
Beat until smooth.
Add the chocolate chips, potato chips and flour, mix until just combined.
Place the remaining 1/4 cup sugar in a small bowl.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the sugar until coated.
Place on prepared baking sheet and flatten slightly with the bottom of a drinking glass.
Repeat with the remaining dough.
The cookies only need to be an inch apart.
They don’t spread.
If you’re using the Sea Salt finish, sprinkle the cookies with the chip/salt mix.
If you want to use the chocolate finish, bake them without topping.
Bake cookies until lightly golden at the edges, about 15 minutes.
Transfer to a wire rack to cool completely.
If dipping in chocolate: melt with butter in a double boiler or in short bursts in the microwave and stir until smooth.
Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
I didn’t have a clean rack, so I put mine on wax paper and put them in the fridge.
For a totally over the top cookie, sprinkle them with the salt topping, bake. Then dip in chocolate and sprinkle more potato chips crumbles on the warm chocolate before letting them set up in the fridge.