Cranberry Chocolate Potato Chip Cookies
User Reviews
5
Cranberry Chocolate Potato Chip Cookies
Description
This recipe combines softened butter and sugar creamed together, then mixed with all-purpose flour and vanilla extract to form a dough. Crushed potato chips add a salty crunch, fresh cranberries provide bursts of tartness, and semisweet chocolate chips contribute sweetness and richness. Cookies are formed by dropping spoonfuls onto a lined baking sheet, then flattened with a fork creating a criss-cross pattern, which also helps even baking and texture.
After baking at 350°F for 15-20 minutes until golden, cookies are cooled before optional drizzling with melted chocolate and butter mixture, adding a smooth chocolate finishing touch. The cookies offer a blend of salty, sweet, and fruity flavors with contrasting chewy and crisp textures.
They are good for serving as a snack or dessert, especially when seeking a combination of fruitiness and richness with a crunch. Adjusting the chocolate chips to milk chocolate can sweeten the profile if desired.
Ingredients
Cookies
- 16 tablespoons butter softened and at room temperature (2 sticks, unsalted
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon vanilla extract pure
- ¾ cup potato chips crushed
- ½ cup cranberries chopped, fresh
- ½ cup semisweet chocolate chips
Chocolate Drizzle
- ½ cup semisweet chocolate chips
- 2 tablespoons butter unsalted
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a nonstick baking mat. Set aside.
- Using a food processor, chop the cranberries, and set aside.
- Using a hand mixer or a stand mixer, cream the butter and sugar together until smooth.
- Add the flour and vanilla extract, mixing until batter has just come together.
- Using a plastic spatula, stir in the crushed potato chips, chopped cranberries and semisweet chocolate chips.
- Once mixed, drop the batter onto the prepared cookie sheet with a spoon.
- Using a fork, make criss-cross patterns on top of the cookies to flatten them before baking. (Pro tip: Dip the fork tines in ice water before and after each cookie to prevent sticking.)
- Transfer the cookies to the oven, and bake for 15-20 minutes, or until golden brown.
- When the cookies have cooked through, remove from the oven and transfer to a cooling rack after 10 minutes. (Waiting some minutes before transferring them to the cooling rack will ensure they don’t fall apart once moved.)
- Once the cookies have cooled completely, heat the additional chocolate chips and butter together in a microwave-safe bowl. Transfer to a pastry bag (or a plastic bag). Snip the tip, and drizzle the melted chocolate over the cooled cookies.
- Enjoy with a glass of milk!
Notes
- For a sweeter cookie, substitute semisweet chocolate chips with milk chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 147kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 13mg | 1% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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