Wednesday, January 7, 2015

Chocolate Toffee Potato Chip Cookies

For my annual cookie swap I like to test out new, maybe kind of weird recipes.
While searching for my most recent swap, I came across Smitten Kitchen's potato chip cookies and knew that this recipe would be the perfect jumping off point to make a cookie version of Ben & Jerry's Late Night Snack ice cream.
It worked. These cookies are delicious, intriguing, and addictive. Don't say I didn't warn you!

1 C salted butter, room temperature
1 C sugar
1 tsp vanilla extract
1/2 C toffee bits
1/2 C finely crush potato chips (I used Utz Kettle Classics Original)
2 C all-purpose flour
4 oz bittersweet chocolate, finely chopped
1 tbs butter

  1. Preheat oven to 350°.
  2. Line baking sheet with parchment paper (or Silpats).
  3. In the bowl of a stand mixer fitted with the paddle attachment.
  4. Cream together butter and 1/2 cup sugar on medium speed 3 minutes.
  5. Mix in vanilla, potato chips, and flour on low speed until just combined.
  6. Place remaining 1/2 cup of sugar in a small bowl.
  7. Scoop tablespoon size mounds of dough and roll into balls
  8. Roll balls in the bowl of sugar until coated.
  9. Place onto parchment paper/Silpat and slightly flatten the ball using the bottom of a glass. (Cookies don't need to be too far apart because they don't spread very much).
  10. Bake cookies 15 minutes, until lightly golden at the edges.
  11. Transfer cookies to a wire rack to cool completely.
  12. Once cookies have cooled, melt chocolate with butter in a double boiler (or in short increments in the microwave on 50% power); stir until smooth.
  13. Place a Silpat or piece of wax paper on the counter (or the cooled baking sheet).
  14. Dip half of each cookie in the chocolate and let dry/harden on a piece of wax paper (or Silpat).
  15. Enjoy!

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