Saturday, July 13

Potato Chip Shortbread Cookies


What? Yes, potato chip. Potato chips actually add the perfect amount of salt and a great spin to this traditional cookie. The award winning combination of buttery shortbread and salty crunchy potato chips are a taste buds fantasy. And to completely win naysayers this cookie is drizzled in chocolate! Just try to hate it, bet you can't eat just one!

Full time 1 1/2 hours (includes chocolate set time)
Makes approximately 2-3 dozen cookies

You will need:

1/2 bag potato chips or 1/2 can Pringles*
3 1/2 cup flour
1 1/4 cup butter, softened 
1 cup sugar
1 tsp vanilla extract

For topping:

1 1/2 cup chocolate chips
1 1/2 tsp vegetable shortening 

Let us begin:

Preheat your oven to 350'.

In a zip top or plastic bag place potato chips.

Seal and whack them on the table or with the palm of your hand until nice and crumbly. (You want roughly 1 1/2 cup of crumbles)

In a large bowl cream together butter, vanilla, and sugar until light and fluffy.

Add in flour 1 cup at a time, it will seam dry and crackly but keep at it.
(Half flour)
(All flour-around now I switch to a light knead)

Out of nowhere this nice dough will form.

Once it forms add in potato chip crumbles. Stir or knead just to incorporate. 

On a very lightly floured surface roll out dough to roughly 1/3" thick.

Cut into 1 1/2" squares (approximately)

Carefully place squares onto a non-stick cookie sheet.

Bake in oven 12-15 minutes or until edges begin to golden lightly.

Remove from oven and let sit on tray 5 minutes to cool.

Remove to wire rack to finish cooling.

Once cooled, it is chocolate time!

Line your table or surface with wax paper and lay cookies on top.

In a small microwave safe bowl place chocolate chips and shortening.

Microwave in 30 second increments stirring vigorously after each, until chocolate is smooth. (It usually only takes 2-3 rounds)

Drizzle chocolate across tops off cookies with a small spoon. If you want to be fancy drizzle on an angle.

Then rotate 90' and drizzle on the second angle.

Allow to set for 30 minutes or until chocolate hardens back up.

Serve and enjoy!



* the first time I made these I used a name brand bag of potato chips. Since then I always use store brand or what ever is on sale. 
However, my other half and I were going camping with friends. We were tasked to bring the snacks for the weekend. After a small communication issue with our friends we ended up with a slight overage of Pringles, so I tried it. I actually liked the flavor and texture better, so I recommend using them instead of chips.