CHIP AND DIP COOKIES

Chip and Dip Cookies image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 36

Number Of Ingredients 8

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

Steps:

Heat oven to 375°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.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 10 g, TransFat 0 g