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Potato Chip Cookies Dipped in Chocolate

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

Ingredients Nutrition


  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
  5. 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.
  6. OMGoodness -- DELISH :).

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