Chocolate-dipped potato chip cookies are a quick and easy treat made all in one bowl. They’re perfect for the holidays or any time of year!
This recipe for chocolate-dipped potato chip cookies was originally published in May of 2016. I’ve updated the post with new pictures but the recipe remains the same.
YOU GUYS! We’re one week out from Christmas Eve. One. Week. I’m guessing this isn’t news to you.
If you’re in need of a last-minute treat for gift-giving (or emotion-eating) I have a doozy for you today: potato chip cookies. And they’re dipped in chocolate! They’re salty, they’re sweet, they’re crunchy and crumbly and chocolatey, and they’re just so good.
If you’re unfamiliar with potato chip cookies I’d like to give you a little introduction, because you two would be best buds. I just know it. They’re similar to shortbread, with that crumbly texture and buttery taste, but with the addition of crushed up potato chips for extra flavor.
They’re kinda my jam and I think, once you see how easy they are to make and how addictive they are to eat, they’ll be your jam too.
Why you’ll love these potato chip cookies
- They’re made all in one bowl
- You don’t need a stand mixer to make them
- You don’t have to chill the dough before you bake them so they’re quick to make!
How to Make Potato Chip Cookies
This is such a simple recipe that I almost feel silly posting pictures of the process. But I know they can be helpful so here goes!
Combine room temp butter and powdered sugar in a large mixing bowl and beat with an electric mixer until fluffy. Beat in the egg yolk, vanilla, and salt, then some all-purpose flour.
Mix in the flour until it’s just combined so your cookies stay nice and tender—over-mixing makes a tougher cookie.
Use a rubber spatula to stir in chopped pecans and crushed potato chips. (I used a chip without ridges but I think you could use the ridged kind too. Just don’t use BBQ flavored chips or something. Your cookies will prob taste a little funny if you do.)
If you don’t like nuts in your cookies feel free to omit them; they just add a lovely crunch. You could also substitute walnuts for pecans if you prefer.
Drop tablespoons of dough onto parchment-lined baking sheets and bake until they’re just golden around the edges. Cool your cookies completely before dipping them in chocolate.
When cookies are cool, melt chocolate chips in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
Baker’s tip: chocolate scorches easily so melt it slowly; 30-second intervals work well to keep the chocolate from over-heating and becoming unusable.
Dip one side of each cookie into the chocolate, then place on wax paper or parchment paper to set.
And you’re done! You’re in salty-sweet potato chip cookie bliss.
Potato chip cookie bliss is something we all deserve 🙂
Happy holidays, everybody! I hope you spend the next couple weeks stuffing yourselves full of baked goods and spending time with loved ones. I’ll see you right back here in 2019 with plenty more delicious recipes!
More easy desserts (in case you’re hungry)
Chocolate Caramel Bars
Chocolate Cupcakes (with Chocolate Fudge Frosting)
Chocolate-dipped potato chip cookies are an easy and delicious treat that everyone is sure to love!
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup finely chopped toasted pecans
- 3/4 cup crushed potato chips*
- 5 ounces semi-sweet chocolate melted
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Combine butter and powdered sugar in a large mixing bowl and beat with an electric mixer set on medium speed until fluffy, 1 to 2 minutes. Scrape down the sides and bottom of the bowl, then beat in the egg yolk, vanilla, and salt.
With mixer on low, beat in flour until just combined. Stir in the pecans with a rubber spatula until evenly distributed. Gently fold in potato chips.
Drop dough by rounded tablespoons onto prepared baking sheets, spacing 1 1/2 inches apart. Bake for 11 to 13 minutes, until golden around edges. Allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
When cookies are cool, melt chocolate in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
Dip one side of each cookie into the chocolate, then place on wax paper or parchment paper to set. Serve and enjoy.
- *You’ll need about 2 ounces of chips. I used the kind without ridges.
- If you don't like nuts in your cookies feel free to omit the pecans; they just add a lovely crunch. You could also substitute walnuts for pecans if you prefer.
Adapted from Baking Unplugged