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.
Servings:
About 3 dozen cookies
Prep Time:
55 mins
Total Time:
1 hr 55 mins
Ingredients
-
1 pouch (1 lb 1.5 oz)Betty Crocker® peanut butter cookie mixsee savings
-
3 tablespoonsvegetable oilsee savings
-
1 tablespoonwatersee savings
-
1eggsee savings
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1 cupcrushed plain potato chipssee savings
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3/4 cupsemisweet chocolate chipssee savings
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3/4 cuppeanut butter chipssee savings
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1 cupfinely chopped salted mixed nutssee savings
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Directions
1.
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.
2.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely.
3.
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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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