Chip and Dip Cookies
Recipe from Betty Crocker

Prize-Winning Recipe 2006! Crushed potato chips are the salty surprise in a sweet-and-salty combo cookie.

Chip and Dip Cookies

by 2  people

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Yield: 3 dozen cookies
Prep Time: 55 mins
Total Time: 1 hr 55 mins
Related Categories: Cookies, Desserts, Peanut Butter Cookies
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  • 1   pouch 
    (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
  • 3   tablespoons 
    vegetable oil
  • 1   tablespoon 
  • 1   
  • 1   cup 
    crushed plain potato chips
  • 3/4  cup 
    semisweet chocolate chips
  • 3/4  cup 
    peanut butter chips
  • 1   cup 
    finely chopped salted mixed nuts
Heat oven to 375 degrees F. In large bowl, stir cookie mix, oil, water, egg and potato chips until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart; press each ball to flatten slightly.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips and peanut butter chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted chocolate mixture, letting excess drip off. Immediately dip same half into chopped nuts. Place on waxed paper until set, about 1 hour. Store between sheets of waxed paper in tightly covered container.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 5, sat. fat (g) 2, carb. (g) 16, sugar (g) 10, pro. (g) 3, sodium (mg) 120, iron (mg) 0, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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