Chip and Dip Cookies
- Yield 2 dozens
- Prep 5 mins
- Cook 15 mins
Never made a cookie with potato chips and pretzels? These would be great even if they weren't dipped in chocolate.
Tracy Schuhmacher and her son, Danny, had a holiday cookie conundrum: Danny doesnt like nuts, and his mother doesnt like how he eats just the frosted portion of their familys favorite log cookies. The Penfield, N.Y., duo solved both problems by creating a prize-winning recipeChip and Dip Cookiesthats also perfect for classrooms and homes concerned about nut allergies. To get the salty, crunchy taste of nuts, they substituted potato chips and pretzels. They eliminated Dannys trail of unfrosted leftovers by dipping both ends of the logs in different colors of melted chocolate after baking. Bravo!
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup coarsely crushed potato chips
- 3/4 cup coarsely crushed pretzels
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350F.
- Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
- Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
- Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
- Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.