Two of the greatest snacks come together in one cookie: potato chips and chocolate. The sweet and salty combination is the best there is! Sprinkle with a little sea salt to turn this treat into an addicting cookie; I guarantee you’ll be addicted before you even bake the cookie! Pair this with a cold, refreshing cup of milk for a perfect finish.
Potato chips covered in chocolate have been a sweet treat I enjoy every once in a while. I got curious to see if I could make it into a cookie. I was amazed at how I never knew this cookie was a retro treat! Most people make potato chip chocolate chip cookies, however, I decided to dip my cookies in chocolate! Pecans are added to the cookie for a nutty finish, but that is a common addition from what I’ve seen. Bittersweet or dark chocolate works best for this. You can use milk chocolate if you want.
How to Make Chocolate-Dipped Potato Chip Cookies
Using reduced-fat plain potato chips works best for this recipe. Since this cookie is, well, a cookie, I opted in for a reduced-fat chip so it’s not completely fattening. Compare 7 grams to 10 grams. It may not look like a huge difference, but it does help.
- All-Purpose Flour
- Reduced-Fat Potato Chips: Use a food processor to roughly chop these, or pour them into a Ziploc bag and smash with a mallet. You don’t want dust; you want pieces.
- Pecans: Use a food processor to finely chop up the pecans or chop them yourself. You don’t want dust; you want finely chopped pieces
- Salt
- Butter: You want unsalted butter for this.
- Sugar
- Brown Sugar: Use light for this recipe.
- Egg
- Vanilla Extract
- Bittersweet or Dark Chocolate
- Sea Salt
Preheat the oven to 350F. Combine the flour, potato chips, pecans, and salt in one bowl. Using a stand mixer with a paddle or a hand mixer, beat the butter, sugar, and brown sugar on the medium-high setting until pale and fluffy. Add the egg and vanilla and beat until combined. Reduce the speed to low and slowly add the flour mixture. Roll the dough into 1-inch balls onto a baking sheet lined with parchment paper. Space them out about 2-3 inches, then use the bottom of a dry measuring cup coated in flour to press the cookie balls into 1/4-inch thickness. Bake the cookies for 10-13 minutes, until the bottom of the cookies are lightly browned and they are just set. Let the cookies cool completely on the cookie sheet. Microwave the chocolate in a bowl for 30-45 seconds, stirring in between until melted completely. Dip the cooled cookies in the chocolate so that they are half covered, allowing the excess to drip back into the bowl. Place onto a lined baking sheet with parchment paper. Sprinkle sea salt on the warm chocolate and refrigerate until the chocolate is hardened.
Tips & FAQs
- Storage: You can store these at room temperature for up to 2 days, or in the fridge for 4 days if you’re worried about the chocolate melting.
- Can I freeze these? The cookies freeze well, but you can also freeze the dough balls before baking. When you pull them out, allow them to defrost a bit before baking. Cookies will keep for up to 3 months
- Variations: You can always opt-in to mix chocolate chips in the dough instead of dipping them in chocolate. That’s what I’ve seen done a lot. Use m&ms instead, but be warned that the colors might bleed.
- Do not crush the potato chips to dust. When you are putting in the potato chips, it’s best not to crush them too much. You want pieces of potato chips, so that way, you can taste the salty sweetness of the cookie.
- Do not crush the pecans to dust either. You want small pieces of them, not dust or huge chunks.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Chocolate-Dipped Potato Chip Cookies
Ingredients
- 1 1/4 cup all-purpose flour
- 2 oz reduced-fat plain potato chips (about 2/3 cup)
- 1/3 cup pecans, chopped finely
- 1/3 tsp salt
- 1 stick unsalted butter, cut into 8 pieces, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 10 oz bittersweet or dark chocolate, broken into squares
- Sea salt
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a bowl, combine the flour, potato chips, pecans, and salt. Using a stand mixer with a paddle or a hand mixer, beat the butter, sugar, and brown sugar on the medium-high setting until pale and fluffy. Add the egg and vanilla and beat until combined.
- Reduce the speed to low and slowly add the flour mixture. Beat until well combined, but do not overmix.
- Roll the dough into 1-inch balls and place onto the parchment-lined sheets about 2-3 inches apart. Using the bottom of a dry measuring cup coated in flour, press the cookie balls into 1/4-inch thickness.
- Bake the cookies, 1 sheet at a time, for about 10-13 minutes, rotating the sheet halfway through baking. The bottoms should be lightly browned and the cookies should be just about set. Allow them to cool completely on the sheet.
- Microwave the chocolate for 30-45 seconds until completely melted, stirring a few times in between. Carefully dip the cooled cookies into the chocolate until it is half covered in chocolate, allowing excess chocolate to drip back into the bowl. Place onto a baking sheet lined with parchment paper (you can use the same one you used to bake them on if you want).
- Sprinkle sea salt onto the warm chocolate, then refrigerate until the chocolate is set and hardened, about 15 minutes.
Notes
Storage: You can store these at room temperature for up to 2 days, or in the fridge for 4 days if you’re worried about the chocolate melting.
Can I freeze these? The cookies freeze well, but you can also freeze the dough balls before baking. When you pull them out, allow them to defrost a bit before baking. Cookies will keep for up to 3 months
Nutrition Facts
Calories
184.49Fat (grams)
11.59Sat. Fat (grams)
5.95Carbs (grams)
18.09Fiber (grams)
1.66Net carbs
16.44Sugar (grams)
8Protein (grams)
2.34Sodium (milligrams)
70.79Cholesterol (grams)
21.79
Miss Raven's Kitchen 
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