CHIPS AND DIPS COOKIES

 

  • Cooking Time: 14-20
  • Servings: 24
  • Preparation Time: 30

Ingredients

  • 1 cup butter, room temperature
  • ½ cup white sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ cup coarsely crushed potato chips
  • ¾ cup coarsely crushed pretzels
  • 1 cup semisweet chocolate chips
  • 1 cup white chips

Directions

  • Preheat oven to 350°
  • In a medium bowl using an electric mixer, cream together butter and sugar until light and fluffy. Add egg yolk and vanilla. Gradually add the flour and mix well.
  • Stir in crushed potato chips and pretzels.
  • Shape level tablespoons of dough into 3-inch logs.
  • Place on ungreased Airbake Ultra cookie sheets, 1½ inches apart.
  • Bake 14 – 18 minutes, or until edges are lightly browned. Cool completely on baking sheets.
  • Melt semisweet chocolate chips in microwave, 30 seconds at a time, stirring frequently, until completely melted, about 1 minute.
  • Dip one end of each cookie into the chocolate and place on a sheet of waxed paper.
  • Refrigerate until firm, about 10 minutes.
  • Melt white chips in microwave, 30 seconds at a time, stirring frequently, until completely melted, about 1½ minutes.
  • Dip the other end of each cookie into the melted chips and place on a sheet of waxed paper. Refrigerate until firm, about 10 minutes.

Notes

Winning recipe from the Airbake Ultra cookie challenge

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