Chocolate And Potato Chip Cookies Recipes

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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 AND POTATO CHIP COOKIES



Chocolate and Potato Chip Cookies image

How do you make chocolate chip cookies even more of a crowd-pleaser? Easy: Just mix in salty, crunchy crushed potato chips.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 29m

Yield 48 servings, 1 cookie each

Number Of Ingredients 10

1-3/4 cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups coarsely crushed ridged potato chips
1 cup semi-sweet chocolate chips
Reynolds® Parchment Paper

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking soda. Beat butter and cream cheese in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in potato chips and chocolate morsels.
  • Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
  • Bake 12 to 14 min. or until bottoms of cookies are golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

WHITE CHOCOLATE POTATO CHIP COOKIES!



White Chocolate Potato Chip Cookies! image

I know it sounds a little odd....potato chips in cookies? Don't knock it until you've tried it! It is an amazing combination, especially when you pair the salt of the chips with white chocolate...scrumptious! Use ridged potato chips (such as Ruffles) for best results. (I am not sure of the correct yield of this recipe...I am guessing about 2 dozen but I could be wrong)

Provided by Shannon Cooks

Categories     Drop Cookies

Time 22m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
8 ounces white chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
2 cups coarsely crushed ridged potato chips

Steps:

  • Preheat oven to 375 degrees.
  • Cream shortening and sugars. Add eggs and vanilla; beat well.
  • Sift flour and baking soda and stir into creamed mixture.
  • Add crushed potato chips and white chocolate chips. Stir to integrate fully.
  • Drop by heaping spoonfuls onto GREASED cookie shhet.
  • Bake for 10 to 12 minutes.

Nutrition Facts : Calories 247.2, Fat 12.1, SaturatedFat 4.1, Cholesterol 18.9, Sodium 70.6, Carbohydrate 32.8, Fiber 0.3, Sugar 22.8, Protein 2.4

POTATO CHIP AND PECAN COOKIES



Potato Chip and Pecan Cookies image

These treats get their crunch from potato chips and pecans. My grandson, Cameron, enjoys helping make these deliciously different cookies, which are a family favorite.-Dona McCloskey, Minerva, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup sugar
4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup crushed potato chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 232 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

BACON POTATO-CHIP CHOCOLATE COOKIE



Bacon Potato-Chip Chocolate Cookie image

In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 20

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (1/2 cup)
3/4 cup chopped dark chocolate (4 ounces)
2 cups coarsely crushed salted potato chips

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
  • Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
  • Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.

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

POTATO CHIP CHOCOLATE CHIP COOKIES



Potato Chip Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
  • Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

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2020-04-30  · Fold in the chocolate and the crushed potato chips. Do not over mix. Use a 1 ounce cookie to scoop the cookie dough into balls. Refrigerate the cookie dough for at least a half hour, or overnight. When you are ready to bake the cookies…
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Top Asked Questions

How to bake cookies with potato chips and chocolate chips?
Mix in the eggs, flour, salt, baking soda, and vanilla until combined. Add in the potato chips and chocolate chips. Refrigerate for at least 1 hour. Roll into balls and place them on a non-stick baking sheet or a baking pan that has been sprayed with cooking spray. Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
How do you make bacon and chocolate chip cookies?
Directions. Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips. Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon.
What are browned butter chocolate chip cookies made of?
The name pretty much sums it up: they’re our favorite browned butter chocolate chip cookies loaded with dark chocolate chips and a crunchy potato chips. They’re the ultimate salty-sweet cookie of your dreams with melty chocolate chunks, crunchy potato chips, and chewy cookie in every darn bite.
What is the best way to make a chocolate chip cake?
Preheat the oven to 350 degrees. Cream together the butter, sugar, and brown sugar. Mix in the eggs, flour, salt, baking soda, and vanilla until combined. Add in the potato chips and chocolate chips. Refrigerate for at least 1 hour.

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