Looking for a unique and delicious cookie recipe to impress your friends and family? Look no further! These Potato Chip Cookies with Pecan and Chocolate are the perfect combination of sweet and salty, crunchy and chewy. They are easy to make and are sure to be a hit at any gathering.
Why You’ll Love This Recipe?
- The combination of potato chips, pecans, and chocolate creates a flavor explosion in every bite.
- These cookies are quick and easy to make, perfect for a last-minute dessert or snack.
- They are great for meal prep and can be stored for several days without losing their delicious taste.
Ingredient Notes:
- Cookie Dough:
- Unsalted butter, softened
- Granulated sugar
- Crushed potato chips (ridged or regular)
- Ground pecans
- Pure vanilla extract
- All-purpose flour
- Confectioners’ sugar (for flattening dough balls)
- For Finishing (Optional):
- Melted chocolate
- Flaky sea salt
Step-by-Step Instructions:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in crushed potato chips, ground pecans, and vanilla extract. Mix well.
- Gradually add in flour until a dough forms.
- Roll dough into balls, flatten with confectioners’ sugar, and place on a baking sheet.
- Bake at 350°F for 10-12 minutes or until edges are golden brown.
- Drizzle with melted chocolate and sprinkle with sea salt.
- Let cool before serving.
Helpful Tips:
- Use ridged potato chips for extra crunch.
- Store cookies in an airtight container to keep them fresh.
- Substitute pecans with walnuts or almonds for a different flavor.
- For a sweeter cookie, use milk chocolate for drizzling.
Expert Tips for the Best Results:
- Chill the dough for 30 minutes before baking for a chewier cookie.
- Don’t overmix the dough to avoid a tough texture.
- Experiment with different types of chocolate for a unique twist.
Serving Suggestions:
These Potato Chip Cookies pair well with a glass of cold milk or a hot cup of coffee. Serve them as a dessert or snack at a party or gathering for a memorable treat.
Storage and Reheating Tips:
Store leftover cookies in an airtight container at room temperature for up to 5 days. To reheat, place in the oven at 300°F for 5 minutes to regain their crispiness.
Frequently Asked Questions:
- Can I use salted butter instead of unsalted? Yes, but reduce the amount of added salt in the recipe.
- Can I freeze the cookie dough? Yes, freeze the dough in balls and bake as needed.
- Can I omit the chocolate drizzle? Yes, the cookies are delicious on their own without it.
Conclusion:
Now that you have the recipe for Potato Chip Cookies with Pecan and Chocolate, give it a try and let us know how it turns out! These cookies are sure to become a new favorite in your household. Enjoy!
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Potato Chip Cookies with Pecan and Chocolate Recipe
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These unique cookies combine the salty crunch of potato chips with the sweetness of pecans and chocolate, creating a deliciously addictive treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup crushed potato chips (ridged or regular)
- ½ cup ground pecans
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup confectioners’ sugar (for flattening dough balls)
For Finishing (Optional)
- Melted chocolate
- Flaky sea salt
Instructions
- Prepare the Cookie Dough: Cream butter and sugar until light and fluffy. Mix in crushed potato chips, ground pecans, and vanilla extract. Gradually add flour until dough forms. Shape into balls, press with confectioners’ sugar, and bake.
- Finish with Chocolate: Drizzle melted chocolate over cooled cookies and sprinkle with flaky sea salt if desired.
Notes
- You can customize these cookies by adding different nuts or chocolate chips to the dough.
- For a sweeter finish, use milk chocolate for drizzling.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg