Ingredients for Chip And Dip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg yolk
- Vanilla Extract
- All Purpose Flour
- 1 cup crushed potato chips (your favorite kind!)
- Pretzel
- Semi Sweet Chocolate Chips
- White Chocolate Chips
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How to Make Chip And Dip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Stir in the crushed potato chips and pretzels.
- Roll level tablespoons of dough into 3-inch logs.
- Place the logs onto the prepared baking sheets, leaving 1 1/2 inches between each log.
- Bake for 14-18 minutes, or until the edges are lightly golden brown.
- Remove from oven and let the cookies cool completely on the baking sheets.
- Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip one end of each cooled cookie into the melted semisweet chocolate. Place them on wax paper to set.
- Refrigerate for 10 minutes, or until the chocolate is firm.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the other end of each cookie into the melted white chocolate. Place them back on the wax paper.
- Refrigerate for another 10 minutes, or until the white chocolate is firm. Enjoy your delicious Chip & Dip Cookies!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
595g
Fat
455g
Carbs
101g
