Best 7 Potato Chip Chocolate Drizzled Cookies Recipes

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Indulge in a delightful symphony of flavors with our irresistible Potato Chip Chocolate Drizzled Cookies! These delectable treats are a perfect blend of sweet and salty, crunchy and chewy. Made with simple ingredients, these cookies are sure to become a favorite among cookie enthusiasts. Discover the secret to creating these unique and addictive cookies with our easy-to-follow recipes, which also include variations such as the irresistible Chocolate Chip Potato Chip Cookies and the tantalizing Potato Chip Chocolate Chip Bars. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Here are our top 7 tried and tested recipes!

POTATO CHIP-CHOCOLATE CHIP COOKIES



Potato Chip-Chocolate Chip Cookies image

A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook, "Midwest Made," these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don't have European-style cultured butter on hand, regular unsalted butter will also work.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 10

8 ounces/225 grams unsalted European-style cultured butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 (packed) cup/110 grams light brown sugar
1/4 cup/30 grams confectioners' sugar
2 cups/255 grams unbleached all-purpose flour
2 cups/190 grams finely crushed thin potato chips, such as Lay's Classic
1 cup/175 grams semisweet chocolate chips
1 large egg
A few pinches granulated sugar

Steps:

  • Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
  • On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
  • In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
  • Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

CHOCOLATE-DRIZZLED POTATO CHIPS



Chocolate-Drizzled Potato Chips image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 2

6 cups kettle-style potato chips
3 ounces bittersweet chocolate, melted

Steps:

  • Spread the potato chips onto a serving platter in a single layer. Transfer the melted chocolate to a quart-size resealable plastic bag. Snip the corner of the bag and using both hands, squeeze the bag and drizzle the chocolate over the chips.
  • Let stand at room temperature until the chocolate sets, about 15 minutes (or refrigerate briefly to set). Serve immediately.

MY GRANDMOTHER'S POTATO CHIP COOKIES



My Grandmother's Potato Chip Cookies image

Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.

Provided by littlechef98

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 5

2 cups butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ cups crushed salted potato chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
  • Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 16.1 g, Cholesterol 27.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 86 mg, Sugar 5.6 g

POTATO CHIPS DRIZZLED WITH CHOCOLATE



Potato Chips Drizzled With Chocolate image

Improbable as it sounds, these are quite good. They are much easier to make than something the completely covers the chip. Dark or milk chocolate - YOUR choice

Provided by Ambervim

Categories     Very Low Carbs

Time 7m

Yield 1 Batch

Number Of Ingredients 4

potato chips (I like kettle chips, small or large batch, YOUR choice)
semi chocolate chips (or melting chocolate)
butter (15% as much as chocolate)
sanding sugar (optional) or candy sprinkles (optional)

Steps:

  • Eyeball as much chocolate as you need for the quantity of chips you want to dress and place in a microwavable bowl.
  • Add butter, about 15% of the volume of the chocolate.
  • Melt on 50-60% power until melted. This will take between 1-3 minutes depending on your microwave and the volume you are melting.
  • Mix until smooth.
  • Spread the chips out on silpat or waxed paper. Drizzle the chocolate over the chips or dip the chips. I find it easier to drizzle.
  • To dress them up for a party, feel free to sprinkle some sanding sugar or sprinkles on top.
  • Let them dry well before placing in a serving bowl.
  • Only make what you want to serve soon, they will not store well for a long period of time.

Nutrition Facts :

CHOCOLATY CHIPS



Chocolaty Chips image

My two little guys can't get enough of this sweet-and-salty snack, which uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate, too. Sometimes we replace the potato chips with apple slices. -Jami Geittmann, Greendale, Wisconsin

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 6 servings.

Number Of Ingredients 3

3 cups regular or kettle-cooked potato chips
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Arrange potato chips in a single layer on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over chips. Refrigerate 5 minutes or until set.

Nutrition Facts : Calories 140 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

POTATO CHIP CHOCOLATE DRIZZLED COOKIES



Potato Chip Chocolate Drizzled Cookies image

I made these last night and thought they were very good! I actually just used one cookie sheet and baked 12 cookies with this recipe.

Provided by Eudocia Romulus

Categories     Cookies

Time 1h10m

Number Of Ingredients 9

3/4 c flour
1 1/2 oz (1/2 cup) crushed potato chips
1/4 tsp salt
1/2 c butter
1/4 c sugar
1/4 c confectioners' sugar
1 egg
1/2 tsp vanilla
1/2 c semi-sweet chocolate chips

Steps:

  • 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • 2. Stir flour, potato chips and salt in medium bowl. Cream the butter and both sugars on medium speed until light and fluffy.
  • 3. n a medium bowl, stir together the flour, potato chips, and salt.
  • 4. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined.
  • 5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Refrigerate 20 minutes.
  • 6. Flatten the balls to about 1/4-inch thickness using your fingertips. Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet.
  • 7. Melt chocolate in microwave or double boiler. Drizzle over cooled cookies. Sprinkle with coarse salt, if desired. Let chocolate set.

POTATO CHIP CHOCOLATE CHIP COOKIES



Potato Chip Chocolate Chip Cookies image

Make and share this Potato Chip Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or 3 cups bittersweet chocolate chips

Steps:

  • Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
  • In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
  • Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
  • Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
  • Beat in the egg, then the egg white and vanilla.
  • Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
  • Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
  • Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
  • Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
  • Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
  • Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Nutrition Facts : Calories 129.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 3.4, Sodium 66.8, Carbohydrate 16.9, Fiber 0.8, Sugar 11.8, Protein 1.2

Tips:

  • Use fresh, high-quality ingredients. This will ensure that your cookies turn out delicious and flavorful.
  • Be sure to chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing can make the cookies tough and chewy.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Potato chip chocolate drizzled cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their combination of sweet and salty flavors, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these potato chip chocolate drizzled cookies a try. You won't be disappointed!

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