Potato Chip Cookies Dipped In Chocolate

1. 1

   Preheat your oven to 350 degrees F.

2. 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. 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. 4

   Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

5. 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. 6

   OMGoodness -- DELISH :).

* Per serving · 4 servings · Values may vary.

No additional tips available.