Chip and Dip Cookies

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

Recipe from Betty Crocker
Chip and Dip Cookies
3 dozen cookies
55 mins
1 hr 55 mins
by 4.0 2  people
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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 water
  • 1 egg
  • 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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