Potato Chip Sandies

chipcookies1For last week’s “Fancy Friday,” I brought you dressed up peanut butter cookies. This week, I’m not sure if my featured dessert is a classy cookie dressed down, or an average cookie dressed up. Dipped in chocolate and then sprinkled with crushed potato chips? Is your head exploding like mine was when I stumbled across this recipe?

Make these, and I assure you that your doubt will turn to sheer delight upon first bite! (Swear I didn’t mean for that rhymeage to happen. Rhyme- age. Totally a word.)

These are pecan sandies with a fun twist. My husband, who is known for proclaiming his dislike for a food based on his knowledge of a strange ingredient, loved these. After he had eaten two, I revealed the mystery ingredient, and he still loved them! Winner.

I may have mentioned before that sweet and salty is pure addiction to me. I cannot buy chocolate or yogurt covered pretzels for fear that I will eat the entire stock of it in one sitting! Thus, these cookies sent my tastebuds into an outbreak of the Hallelujah chorus and left my waistline begging for mercy.

This is why I am a runner…

chipcookies2Potato Chip Sandies
makes 10-12 cookies
recipe originally found at Keep It Simple Foods.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar, divided
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/4 cup chopped pecans, toasted
  • 1/2 cup finely crushed potato chips, divided
  • 1 cup all-purpose flour
  • 4 oz bittersweet chocolate for melting (I like Ghiradelli bittersweet 60% cacao!)
  1. Preheat oven to 350 F.
  2. Cream together butter, 1/4 cup sugar, vanilla, and salt. Add the flour and mix to combine.
  3. In a food processor, process potato chips until fairly small but not like breadcrumbs. A little texture is magical! (you’re going to start with a couple large handfuls of chips to get 1/2 cup crushed) If you don’t have a food processor, throw those chips into a large Ziploc and crush them with your hands!
  4. Add pecans and 1/3 cup of chips, and mix to combine.
  5. Divide dough into ten to twelve balls, roll in the remaining sugar, and place on a parchment lined cookie sheet. Flatten slightly with the palm of your hand.
  6. Bake for about 15 minutes, or until the edges are golden brown.
  7. While cookies are cooling (on a cookie rack would be nice), melt your chocolate according to instructions on bag.
  8. When cookies are cooled, dip cookies halfway in chocolate and generously sprinkle remaining potato chip crumbles on top.
  9. Let chocolate cool to harden, and try not to eat them all in one sitting!