Potato Chip Chocolate Drizzled 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-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.

CHOCOLATE COVERED POTATO CHIPS



Chocolate Covered Potato Chips image

Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut.

Provided by JAZZYTINA

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 30m

Yield 16

Number Of Ingredients 2

1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Steps:

  • Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
  • As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
  • Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 35.4 g, Cholesterol 6.5 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5.9 g, Sodium 234.1 mg, Sugar 14.6 g

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.

ZIPPY CHOCOLATE CHIP COOKIES



Zippy Chocolate Chip Cookies image

A unique chocolate chip cookie with a little kick, just enough to feel a little warmth with last swallow. Great!

Provided by Jeanne

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter
1 cup packed brown sugar
¾ cup white sugar
2 eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground white pepper
3 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
  • Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
  • Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Cholesterol 35.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 102 mg, Sugar 26.9 g

CHOCOLATE-DRIZZLED RAVIOLI COOKIES



Chocolate-Drizzled Ravioli Cookies image

My daughter Madalyn came up with the recipe for these Oreo-filled raviolis. Our family couldn't stop eating them! Even her teachers were asking her to make them and to share the recipe! -Sarah Sandifer, Bamberg, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3-1/2 dozen.

Number Of Ingredients 15

1 cup shortening
1-1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
12 Oreo cookies
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon coconut extract
DRIZZLE:
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

POTATO CHIP COOKIES DIPPED IN CHOCOLATE



Potato Chip Cookies Dipped in Chocolate image

These are very possibly the best cookies ever. Savory/Sweet perfection. Add them to your arsenol..... super easy

Provided by heidi-younggrasshop

Categories     Dessert

Time 29m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, 2 sticks, at room temperature
1 cup granulated sugar, divided
1 teaspoon vanilla, Madagasgar
1/4 teaspoon table salt
1/2 cup candied almonds
2 cups potato chips
2 cups all-purpose flour
4 ounces milk chocolate chips, melted
1 teaspoon canola oil

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 :).

Nutrition Facts : Calories 409.2, Fat 24.7, SaturatedFat 10.3, Cholesterol 34.3, Sodium 186.9, Carbohydrate 44.1, Fiber 1.9, Sugar 17.4, Protein 4.2

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 :

CHOCOLATE-DRIZZLED SPICE COOKIES



Chocolate-Drizzled Spice Cookies image

Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 9 1/2 dozen

Number Of Ingredients 12

4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses
14 ounces semisweet chocolate, finely chopped

Steps:

  • Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.
  • Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
  • Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
  • Preheat oven to 350 degrees. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
  • Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
  • Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.

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From shugarysweets.com


CHOCOLATE CHUNK POTATO CHIP BLONDIES- CBQ BAKES
2018-12-09 Mix in egg. Add flour, baking soda, and salt gently mixing until no flour streaks remain. Fold in chocolate chunks and potato chips. Pour into prepared pan. Bake for 23-28 minutes. Or until a toothpick inserted comes out clean. Let cool on wire rack for at least 30 minutes before slicing.
From confessionsofabakingqueen.com


POTATO CHIP COOKIES - PREPPY KITCHEN
2022-02-12 Scrape down the bowl. Add the potato chips and chocolate chips. Mix until just combined. Using a 1 ½-tablespoon scoop, scoop the dough into balls on the lined pan. Refrigerate for at least 1 hour or cover and chill for up to 2 days. Preheat the oven to 350F. Line two large rimmed baking sheets with parchment paper.
From preppykitchen.com


POTATO CHIP COOKIES RECIPE | MADE WITH CHOCOLATE CHIPS
2021-07-01 Fold in chocolate chips and potato chip pieces into dough then refrigerate for one hour. Preheat oven to 350* degrees and prepare a baking sheet with a silicone mat. Then use a cookie scoop to drop dough onto pan. Bake cookies for 9-10 minutes or until the edges of the cookies are golden. Allow cookies to rest on the hot pan for 1-2 minutes ...
From kenarry.com


POTATO CHIP COOKIES WITH CHOCOLATE DRIZZLE ON …
Cream butter and sugar until fluffy. Add 1 tsp. vanilla and flour gradually and beat until blended. Stir in potato chips. Drop by teaspoonful onto a un-greased cookie sheet. When cookies are cooled drizzled chocolate gnash over the tops of the cookies.
From bakespace.com


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