Chocolate Potato Cookies Recipes

POTATO CHIP CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHUNK + POTATO CHIP COOKIES FOR THE WIN!

Steps:

• Preheat the oven to 350˚F
• Place the potato chips into a food processor and pulse until coarsely ground
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed
• Add the egg and vanilla and beat for 1 minute until light and fluffy
• On low speed, add the dry ingredients ½ cup at a time until combined
• Once dough comes together, add ¾ cup ground potato chips, the chocolate chunks and chopped nuts
• Using a cookie scoop, scoop the dough into 1 ½-inch balls and arrange on a parchment-lined cookie sheet about 2 inches apart
• Bake for 8 minutes, rotate the cookie sheet, and bake for 6 to 8 minutes more or until golden brown around the edges
• Remove cookies from the oven and immediately sprinkle with the remaining ground potato chips and sea salt

CHOCOLATE POTATO CANDY

Steps:

• Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

CHOCOLATE AND POTATO CHIP COOKIES

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.

FABULOUS CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, shortening and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda, salt and cocoa; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, dust with confectioners' sugar.

POTATO CHIP-CHOCOLATE CHIP COOKIES

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.

WHITE CHOCOLATE POTATO CHIP COOKIES!

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.

POTATO CHIP COOKIES DIPPED IN CHOCOLATE

Steps:

• Preheat your oven to 350 degrees F.
• Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside. I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth. Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
• Place the remaining 1/2 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 remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.
• Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
• If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
• OMGoodness -- DELISH :).