Did you ever have a snack that you just couldn’t resist? You open the bag and no matter how hard you try, you know you’ll never be able to put it down? For me, that used to be the chocolate-covered potato chips from Trader Joe’s.
There maybe used to be eight in the bag total–ruffled chips covered in a thick layer of milk chocolate. I splurged on them all the time in New York and, last year when I went to grab a bag, I discovered that they had been discontinued years earlier! I guess TJ’s was looking out for my diet, because despite walking everywhere and not always eating more than one meal a day, I’m pretty sure those chocolate-covered chips were a big contributor to my New York weight gain.
With my original plan long-gone, I knew I had to recreate my favorite snack somehow. The other brands out there just didn’t have the same appeal to me. Naturally, I had to find a way to fit the idea into a cookie. I’ve had compost cookies before with chips and pretzels, butterscotch and chocolate and coffee, but wanted something a bit simpler–something were fewer flavors had a chance to really shine.
Enter these cookies. You can use any type of chip you want for these–though I highly recommend either the kettle-cooked or ruffle variety. Half of the potato chips used in these are crushed into fine crumbs and mixed together with the flour to create a base with a unique flavor. Just put them in a plastic bag and crush them with a rolling-pin or coffee mug–it’s as easy as that, no food processor needed (plus you want crumbs, not a potato chip paste!).
Mix everything together, carefully folding in the chocolate chips and potato chips so that they’re distributed, but still distinguishable, chill, and bake. It isn’t necessary to drizzle additional milk-chocolate over the top but, really, why wouldn’t you? It makes them all the prettier. Plus, you really can’t go wrong with more chocolate.
They don’t have the same waxy, thick layer of chocolate that my old Trader Joe’s chips had, but they taste pretty darn close and I still struggle to say ‘no’ whenever I notice one in its container.
Is there any snack you just can’t resist? Leave a comment below and maybe I can find a way to work it into a baked good. You never know–there might be a new way to satisfy those cravings!
| Cook Time | 15-18 minutes |
| Servings |
cookies
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- 1/2 cup butter cold and cubed
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 cup potato chip crumbs fine
- 1 tsp baking soda
- 3/4 cup milk chocolate chips
- 3/4 cup potato chips
- 1/2-3/4 cup melted milk chocolate for drizzle
Ingredients
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- In the bowl of a stand mixer, or with a hand-mixer, cream together the butter and sugars until light and fluffy--about 3-5 minutes on medium high. In a separate bowl, whisk together the flour, potato chip crumbs, and baking soda.
- Add the egg and vanilla extract to the mixer, one at a time, mixing to combine between each addition. Add the dry ingredients 1/2 at a time mixing until the dough begins to come together. Stir in the milk chocolate chips and potato chips--mixing carefully so that large chunks of potato chip remain. Chill the dough for 30 minutes-2 hours.
- Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a large scoop, line the dough on the prepared sheet. Bake 15-18 minutes until the edges turn a light golden brown. Transfer the cookies over to a cooling rack or a cool baking sheet and allow them to cool.
- Once cool, melt 1/2-3/4 cup milk chocolate chips: microwave on medium for 1:00, stir, and continue to microwave in 15-second intervals, stirring in between, until fully melted. Using a spoon, whisk, or sandwich bag with the corner cut off, drizzle the chocolate over the cooled cookies and leave it to set.