Chocolate Covered Potato Chip Cookies

I love chocolate covered…well anything, really. One night I had a hankering for something sweet and salty, and I was also feeling particularly creative. I found these ingredients in my kitchen, combined them and voila! You have GOT to try these Chocolate Covered Potato Chip Cookies – they are not only sweet and just a little salty, but the combination of a soft cookie with crunchy bits is to die for!

Butter cookie recipe
{adapted from Food.com World’s Best Butter Cookies}:
Ingredients
8 ounces butter
3/4 cup granulated sugar
1/4 cup powdered sugar
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Milk chocolate chips (see bottom of post for brand I use)
Potato chips

After you have mixed your cookie dough (directions in link above), set aside.  Now comes the fun part!

Melt the chocolate chips in 15 second increments.  You may need to add a little milk or vegetable oil (just a bit) to make it melt smoothly.  If using the chocolate I used (below), you won’t need to add these.

Spread a couple of sheets of parchment paper on counter.  Dip individual potato chips in the melted chocolate, then lay each chip on a cutting board lined with parchment paper. Refrigerate until chocolate is hard. You can make as many as you want (they are SO good on their own too!).

After the chocolate on all of the chips has hardened, slide parchment off of cutting board and break the chips into pieces using a large knife.

On a separate cutting board, press the cookie dough flat (1/4 inch or so), and sprinkle the pieces over the top. Cut the dough in half and carefully roll (while tucking in the pieces) to make logs. OR you might want to carefully mix the pieces in to the dough and stir gently. If you choose this method, drop by spoonfuls onto cookie sheet and press down to about 1/8th inch thickness.

Slice into 1/8 – 1/4 inch cookies, place on a baking sheet and bake at 325 degrees for approx. 12-15 minutes. Keep an eye on them so they don’t burn. You also want the chocolate/potato chip pieces to stay in tact as much as possible. Let cool and remove from cookie sheet.

I think this chocolate is the most amazing stuff ever. It is smooth and absolutely decadent! I use it for chocolate covered strawberries, potato chips, pretzels, etc. It might seem a little expensive, but you get two LARGE bags, and it will last a long time (you can freeze it even!). I order it from Amazon.com, and this is an affiliate link below:

If you enjoyed this recipe, make sure you check out the other delicious recipes from Eighty MPH Mom!