Chocolate-Dipped Potato Chip Cookies

May 10, 2013

Cookies and potato chips don’t sound like things you’d normally put together, but it works really well. Potato chips are crunchy and salty, so it’s not really that different than using nuts or pretzels in a cookie. Note #1 – Do not, I repeat, do not eat the dough. It tastes like fluffy, vanilla and butter Heaven, and you will only end up with about 10 cookies. Note #2 – These cookies do not keep very well. By day 3, they taste like stale potato chips, and no one likes stale potato chips.

1 ½ c. all-purpose flour

1 c. reduced-fat original potato chips, crushed fine

1/2 c. pecans, toasted and chopped very fine (or use another 1/2 cup crushed chips)

1 tsp. corn starch

1/2 tsp. salt

1 c. (16 T.) butter, cut into 8 pieces and slightly softened

3/4 c. granulated sugar

1/2 c. confectioner’s sugar

2 egg yolks from large egg

2 tsp. vanilla extract

1 c. semisweet chocolate, chopped

Preheat oven to 350 F; line two cookie sheets with parchment paper. Combine potato chips, flour, pecans, cornstarch, and salt in a bowl. Beat butter and both sugars in a mixer until fluffy, about 3...
See the full directions on my site

Nutritions

Calories
389

Sodium
200mg
8% DV

Fat
21g
33% DV

Protein
5g
10% DV

Carbs
39g
13% DV

Fiber
3g
13% DV

Baked