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Chip and Dip Cookies
Chip and Dip Cookies
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Prep Time:
55 minutes
Total Time:
1 hour 55 minutes
2006 Award-Winning Cookie Recipe: Sweet and salty combo featuring crushed potato chips for a surprising twist.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 375°F. Combine cookie mix, oil, water, egg, and potato chips in a large bowl until a soft dough forms. Shape dough into 1-inch balls and place them 2 inches apart on ungreased cookie sheets. Gently flatten each ball before baking.
  • Bake until edges are lightly golden brown, for 8-9 minutes. Allow to cool for 3 minutes, then transfer from cookie sheets to cooling racks. Let cool completely.
  • In a small microwave-safe bowl, heat chocolate chips and peanut butter chips on High for 1 to 1 minute 30 seconds, stirring every 30 seconds until smooth. Dunk each cookie halfway into the melted chocolate mixture, then dip the same half into chopped nuts. Place on waxed paper to set for about 1 hour. Keep stored between wax paper sheets in an airtight container.

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