Sweet and salty unite in these irresistible potato chip cookies dipped in chocolate. There is no resisting these family favorite cookies.
There is nothing better than sweet and salty together. The balance between the two creates a tasting experience that leaves you wanting more and more. I remember the first time I tried potato chip cookies, I thought it would be the best thing ever.
Sadly, I was incredibly disappointed because the cookies were too sweet and it tasted more like mushy potato instead of something crisp and salty. I decided I needed to create a potato chip cookie that actually satisfies.
I did a bit of experimenting to try and create perfect potato chip cookies. I tried many different recipes and a ton of different potato chips.
Cookies either didn’t have that potato chip flavor or they were too greasy. I honestly didn’t think it was going to become this much of a challenge to create the perfect sweet and salty treat, but there I was drowning in cookies.
In the end, I decided to take my own favorite chocolate chip cookies as a base and tweak it as I needed to make that balance happen. After research, I realized that reduced fat potato chips helped make the cookies less greasy, but you still need to find a brand that has enough saltiness and crunch to come through during baking. I recommend testing out different brands, but I particularly love Kettle chips.
These cookies are amazing on their own, but I took a note from one of my cookie tests and added chopped pecans, which I felt complemented the potato chips. I also dipped the cookies in chocolate for a bit of extra decadence.
I am obsessed with chocolate covered potato chips and it is no exception when it comes to these cookies. And because sweet and salty is my life, I sprinkled a bit of Maldon salt on the chocolate.
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Potato Chip Cookies Recipe
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 teaspoon Cornstarch
- 3/4 cup Unsalted Butter room temperature
- 3/4 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 1 large Egg room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 1/4 cups Crushed Potato Chips
- 1/2 cup Finely Chopped Pecans
- 6 ounces Dark Chocolate
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch together. Set aside.
- Beat the butter and both sugars together until light and fluffy. Beat in the egg and vanilla.
- Stir in the flour mixture and mix until just combined.
- Fold in the potato chips and pecans into the cookie dough.
- Take two tablespoons of dough and roll into balls.
- Bake for 8-10 minutes, or until golden brown. Allow to cool on the baking sheet for a minute, then transfer to a wire rack. Allow to cool completely.
- Melt the chocolate in the microwave by heating it on 50% power for 30 seconds at a time, mixing well to help even melting.
- Dip the cookies in the chocolate and allow the chocolate to firm.
- Serve immediately. Best within 24 hours, but will keep in an airtight container at room temperature for three days.