Incredible Crisps Recipes: Chocolate Dipped Crisp Cookies
03 October 2017
- Total Time: 55 min
Serves: 24
Category: Biscuits & Cookies
Ingredients
- 100g flour
- Generous handful of crisps, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them)
- 30g pecans, toasted and chopped very fine
- 1/4 tsp salt
- 8 tbsp butter, cut into 8 pieces and slightly softened
- 30g granulated sugar
- 30g icing sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 280g chopped chocolate
Method
- Line two baking trays with parchment paper.
- Combine crisps, flour, pecans and salt in a bowl.
- Beat butter and both sugars in a mixer until fluffy, about 3 minutes. Add egg and vanilla and beat until combined.
- Slowly add flour mixture until completely combined.
- Roll dough into 1-inch balls and place on baking tray about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.
- Bake for 5 minutes, rotate baking tray and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don’t get too brown. Cool for 5 minutes on the baking tray, then cool completely on a rack.
- Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a baking tray covered with waxed paper and refrigerate until chocolate has hardened.
Image credit: Sommer Thyme
Full recipe available at: Framed Cooks
B&M
