Sweet and salty potato chip cookies made even better with a dip into melted chocolate. You’ve never tasted anything like Chocolate Dipped Potato Chip Cookies!
Everything is better dipped in chocolate! These Chocolate Dipped Oreo Cookies are sensational! Or try some Buttercream Truffles, it’s basically frosting dipped in chocolate!
What are Potato Chip Cookies?
I have been making potato chip cookies for as long as I’ve been married. My mother in law introduced me to these butter cookies way back when!
If you’ve never had these cookies before, they’re a simple butter cookie with crushed up potato chips folded into the dough.
The original recipe creates soft buttery cookies with a crunchy inside. Yum. Similar to pecan sandies.
But I took it a step further.
Double chocolate chip cookies are amazing. Like our chocolate covered oreos and our ritz cookies. Why not do it to these cookies?
Well, I did. And guess what? They are outstanding too!
In fact, this combo of sweet and salty was just about the perfect midnight snack. It took a LOT of willpower not to eat a whole plate of these cookies in one sitting.
After enjoying a dish of sweet potato casserole (I know, random), these cookies were a delicious treat.
Ingredient Notes
- butter and shortening– my mother in law’s recipe used both, so that’s what I do too!
- sugar
- vanilla extract– use my homemade vanilla extract in this recipe!
- all-purpose flour
- crushed potato chips – any brand!
- powdered sugar
- Ghirardelli dark chocolate melting wafers
How to Make Potato Chip Cookies
STEP 1. Mix butter, shortening, and sugar until well combined. Add vanilla, flour and chips.
STEP 2. Drop by Tablespoons onto a cookie sheet.
STEP 3. Bake in a 350 degree oven for 13-15 minutes, until golden brown on bottom and white on top.
STEP 4. Melt chocolate and dip cooled cookies.
You can stop right there and these will be delicious. But why not go the extra mile and top with powdered sugar? You won’t be sorry!
Tips and Tricks
- Before you begin dipping, get a sheet of wax or parchment paper ready to go. Dipping chocolate can get MESSY so getting everything set up in advance will eliminate as much excess chocolate dripping as possible.
- Be sure to let the potato chip cookies cool completely before moving on to the dipping step!
- Hold the cookies by one end and lightly dip them into the bowl of melted chocolate. Use a fork to remove any excess before transferring the cookie to the wax paper.
- Don’t coat the cookies with too much chocolate. A quick dip is enough to give you the chocolate taste you want without overwhelming the potato chip flavor and texture.
Recipe Notes
- To make the cookies more uniform, and look smooth, roll into a ball and press top with thumb before baking. I usually do the first two batches like this, then give up cause I want to be done and turn my oven off!!
- Store in an airtight container kept in a cool place. If your home runs warm and the chocolate starts to get melty, you can also keep them in the fridge for easy snacking.
- Definitely use BOTH butter and shortening in the recipe if you can. This combination of fats creates a cookie with buttery flavor and a soft texture.
More Easy Desserts:
- Peanut Butter Rice Krispie Treats
- Chocolate Pudding Cupcakes
- Buttermilk Brownies
- Snickers Cookie Cups
- Apple Hand Pies
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Chocolate Dipped Potato Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup shortening like Crisco
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1 cup crushed potato chips
- powdered sugar for sprinkling on top
- 1 cup Ghirardelli dark chocolate melting wafers
Instructions
- Mix butter, shortening (Crisco) and sugar until well combined. Add vanilla, flour and crushed potato chips.
- Drop by 2 Tablespoons on a cookie sheet.
- Bake in a 350 degree oven for 13-15 minutes, until golden brown on bottom and white on top. When cool, sprinkle with powdered sugar.
- If desired (which I do), dip in melted chocolate and refrigerate to set. Enjoy!
Notes
- To make the cookies more uniform, and look smooth, roll into a ball and press top with thumb before baking. I usually do the first two batches like this, then give up cause I want to be done and turn my oven off!!
- Store in an airtight container kept in a cool place. If your home runs warm and the chocolate starts to get melty, you can also keep them in the fridge for easy snacking.
- Definitely use BOTH butter and shortening in the recipe if you can. This combination of fats creates a cookie with buttery flavor and a soft texture.
Nutrition
These Potato Chip cookies are sweet, salty, crunchy and irresistibly good.
Was surprised no egg nor baking powder or baking soda.
I have my batch in the oven now. Pray they will turn out
The choolate is a new twist!
How can I pin this?
I love using butter but wonder if I can us all butter instead of shortening?
All butter works fine, the consistency will just be slightly different!
Did you use all purpose flour? And does it matter?
Yep, all-purpose!
Sweet AND salty? I’m in.
Hi Aimee, I’m thinking of making these for a cookie exchange this week and I was wondering if you could tell me which brand or style of potato chips you like to use.
Thanks!
Jenn/Rook No. 17
Oh Wow! The name of the cookies caught my attention right off the bat! I definitely want to give these a try!! So glad I saw your recipe on Cupcake Apothecary
I made these this week for our cookie of the week 🙂 I loved them!! They are so good. My husband . . .well he complained about the chips LOL He said it was salty to which I pointed out that all cookies have salt added to them; the chips just added the salt. He said “really? Cookies have salt?” I shouldn’t have told him there were chips in these 😉
Betsy, so glad you like them!
Just made these! Yum, yum! Thanks!
You said margarine but then said Crisco. Did you mean Crisco (shortening) or margarine like the fake butter stuff.
Just yesterday I was planning on making some potato chip cookies for some friends. Great recipe.
Thanks for linking up with Sweet Tooth Friday. I’ve stumbled your post. I hope to see you again this week.