Chocolate-Dipped Potato Chip Cookies

From Cook's Country | June/July 2012

Why this recipe works:

They were conceived by potato chip companies decades ago in an effort to boost sales, and the salty-sweet morsels have stood the test of time. Surprisingly, we found that these buttery cookies are best when made with low-fat potato chips, and a rolling pin makes quick work of crushing them.… read more

They were conceived by potato chip companies decades ago in an effort to boost sales, and the salty-sweet morsels have stood the test of time. Surprisingly, we found that these buttery cookies are best when made with low-fat potato chips, and a rolling pin makes quick work of crushing them. For texture, we use both granulated and confectioners sugar in equal parts to get the best balance of shortness and chew.

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Makes 24 cookies

Cape Cod 40% Reduced Fat Potato Chips is the test kitchen favorite among reduced-fat chips. In this recipe, they make for extremely crunchy cookies. To prevent sticking, dip the drinking glass in flour before flattening each cookie. Toast the pecans in a small, dry skillet over medium heat, shaking the skillet often, until they begin to darken, three to five minutes. 

Ingredients

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