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!