Potato Chip ‘N Chocolate Cookies

Potato chips are my favorite snack! When I saw these cookies on a Facebook link from Smitten Kitchen, I knew I was in trouble. Potato chips in a cookie? Seriously? This could be my dream come true!!
It took me less than five minutes to print the recipe and get to the kitchen!

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. 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. Chocolate and potato chips. You’ll thank me later.

There are two different finishing options for these cookies. The first is a potato chip/sea salt finish and the other involves dipping the cookies in chocolate. I made both! Let’s be honest Ladies, there are just certain times when you crave chocolate and salt together. Maybe we should rename these cookies to PMS Goodness?

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’re going 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.

Of course, I had extra potato chips (what girl doesn’t?) so I took it a step further…

I used BOTH finishings together! These are 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. 🙂

Much Love,


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  1. Oh my goodness…these look fantastic! The sweet/salty combination drives me wild!

  2. I love salt and sweet desserts. These sound fabulous.

  3. I have never heard or seen anything like this!

    Love it…and I bet they are fab!

  4. The chocolate dipped finish looks fantastic! Very fancy. 🙂

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